Mushroom Martini Recipes

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MUSHROOM MARTINI



Mushroom Martini image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

4 cups homemade or low-sodium canned chicken stock
1/2 pound wild mushrooms, such as shiitake, hen-of-the-woods, cremini, and oyster, cleaned and trimmed
Coarse salt and freshly ground pepper
1/2 ounce dried porcini mushrooms
1 cup heavy cream
1 small Yukon gold potato, peeled and thinly sliced
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped fresh rosemary
8 large warm Poached Eggs Poached Eggs
2 cups warm Spinach Coulis
Truffle oil, for garnish (optional)
8 slices bacon, cut in half on the diagonal and cooked
8 pieces toasted brioche (3 1/3 inches by 1/3 inch)
8 sprigs fresh lovage, finely julienned

Steps:

  • In a small saucepan, combine stock and wild mushrooms, and season with salt and pepper. Cook over medium heat for 30 minutes. Meanwhile, combine dried mushrooms and cream in a small saucepan. Season with salt and pepper. Cook over medium-high heat until reduced by 1/3; set aside. Add potato to stock mixture, and cook until very tender, about 15 minutes. Working in batches, transfer stock mixture to a blender with garlic and rosemary. Puree until very smooth. Slowly add reduced cream mixture, and puree until smooth. Transfer to a medium saucepan, and keep warm.
  • Evenly distribute spinach coulis between 8 large martini glasses. Place an egg in each glass. Cover with some of the mushroom soup. Drizzle with truffle oil. Garnish with bacon, brioche, and lovage. Serve immediately.

KEY WEST MUSHROOM COCKTAIL



Key West Mushroom Cocktail image

Make and share this Key West Mushroom Cocktail recipe from Food.com.

Provided by RSHDiva

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 shallots, minced
1 garlic clove, minced
2 tablespoons olive oil
10 ounces mushrooms, thinly sliced
1/4 cup soy sauce
1/4 cup white wine
2 tablespoons white truffle oil
1 bunch fresh rosemary, branches
8 ounces soft chevre cheese

Steps:

  • Heat oil and saute shallots and garlic until soft.
  • Add mushrooms and cook quickly over fairly high heat. Add soy. Toss and simmer a minute. Add wine and cook another minute. Dizzle with white truffle oil, using restraint.
  • Divide among martini glasses.
  • Top with chevre,then garnish with rosemary. Serve with a salad fork.

Nutrition Facts : Calories 208.7, Fat 16, SaturatedFat 8.4, Cholesterol 29.9, Sodium 868.8, Carbohydrate 4.7, Fiber 0.6, Sugar 2, Protein 11.1

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