Sage's Café Shiitake Escargot’
- 1/4 cup balsamic vinegar
- 1/2 cup burgundy wine
- 1/4 cup minced garlic
- 1 1/4 cups water
- 1/4 cup olive oil
- 2 tsp ground rosemary
- 2 tsp ground brown mustard
- 1 1/2 Tbsp sea salt
- 8 oz shiitake mushrooms, sliced
Purée all the ingredients, except the mushrooms, in a blender until smooth.
Marinate the mushrooms overnight.
Preheat the broiler on the highest setting.
Place the mushrooms and 2 to 4 tablespoons of the marinade into a thin roasting pan. The mushrooms should not be deeper than 2 mushroom slices. You can also use a soufflé dish or a stainless-steel baking pan.
Portion some of Sage’s Carrot Butter Pâté (see recipe) in either the same roasting pan or in a separate roaster. Broil both the mushrooms and the carrot butter for approximately 8 minutes.
Serve with toasted baguette slices.Makes 8 to 10 Source:
Submitted by: Recipe Group Member
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