Earthy portabella mushrooms are the stars of this small plate dish from executive chef Chris Franz of the Rattlesnake Club. Think of it as a mushroom salad but better. The meaty, juicy portabella mushroom gives the dish a heartiness that makes it ideal for sharing while the arugula, onion and cheese have it bursting with the flavors of spring.
1 portabella (gills removed)
One bunch arugula
4oz cubed butternut squash
2oz boursin cheese
2oz crisp Vidalia onion
1oz Cabernet syrup
1oz white truffle oil
2oz shredded parmesan cheese
On a sheet tray, season portabella with salt and pepper, drizzle with extra virgin olive oil, and roast in a 350 degree oven for about 12 to 15 minutes.
After portabella is roasted, let it cool to room temperature.
On a sheet pan, season butternut squash cubes with salt and pepper drizzle with extra virgin olive oil. Put squash cubes on aluminum foil sheet, then seal foil to form an envelope.
Roast squash cubes in a 350 degree oven about 30 to 35 minutes until tender. Reduce 2 cups of red cooking wine down to about 4 tablespoons and add 1 tablespoon of honey to finish syrup. Using a mandolin, shave Vidalia onion to form a few thin slices.
Mix 1 cup flour and 1 cup cornmeal. Dredge onions in cornmeal flour mixture then shake off excess. Flash onions in 350 degree canola oil until golden and crisp.
In a mixing bowl toss arugula, squash, both cheeses, truffle oil and half of the crisp onions. Place this mixture into a cylinder maker, firmly press to form.
Place roasted portabella on top of your cylinder and drizzle with red wine syrup.
Garnish with reserved crispy onions.