|
...............................................................................................
108 W. State Street,
Kennett Square, PA |
610-444-7232 |
www.halfmoonrestaurant.com
|
Half Moon Exotic Mushrooms
Ingredients
1/2 cup Mushroom Mix (portabella, oyster, shittake, mytake)
1/8 cup sun dried cranberries
1/8 cup spiced walnuts chopped
1/2 teaspoon minced garlic
1/2 teaspoon minced shallots
1 teaspoon basil
1 teaspoon sage
1 teaspoon roasted garlic
2 tablespoons sherry
2 tablespoons Claret sauce
Directions
Chop the above ingredients (excluding the sherry and Claret sauce, of course) and combine together in a sauté pan. Add the sherry and Claret sauce. Serve over cheesy ciabetta, and drizzle with truffle oil.
|
Venison with Portabella
Ingredients
1/4 cup Spanish onion, diced
1/4 cup portabella mushroom, diced
1/4 cup tomato, diced
6 oz. venison loin
sliced veal portabella sausage
1/2 teaspoon minced garlic
1/2 teaspoon oregano
1/2 teaspoon tomato paste
1/4 cup red wine
1 teaspoon porcini butter
Directions
After dicing the onion, mushroom and tomato, sear the venison loin in a sauté pan. Add sliced veal, the onion, portabella, tomato and the rest of the ingredients. Let stew for 5 minutes. When ready, serve with a side of micro greens drizzled with extra virgin olive oil, aged balsamic vinaigrette and a splash of lemon.
|
|
...............................................................................................
503 W. State Street,
Kennett Square, PA |
610-444-9592 |
www.kennetthouse.com
|
Kennett House Mushroom Bake
Ingredients
1 1/2 cups of hash brown potatoes, frozen
3/4 cups of cheddar cheese
1/4 cup of bell peppers
1/2 lb. of mushrooms, sauteed
1/2 cup of onion
3 eggs
1/2 cup of half & half
Directions
Preheat oven to 350 degrees. Sauteed potatoes, onions and green pepper in olive oil. Grease 2 8 oz casserole dishes. Arrange potato mixture in the bottom of the dishes. Top with cheddar cheese and the sauteed mushrooms. In a small mixing bowl, combine the eggs and the half and half. Pour egg mixture over potato mixture in the casseroles. Bake uncovered for about 25 minutes or until center appears set. Let stand about 5 minutes before serving. Makes 2 servings. You may vary the ingredients according to taste by adding ham, bacon, tomatoes, fresh herbs, etc.
|
|
|
...............................................................................................
115 W. State Street,
Kennett Square, PA |
610-925-4984 |
www.statestreetgrille.com
|
Mushroom Risotto
Ingredients
1 lb risotto
2 1/2 cups of chicken stock
1/2 cup of white wine
1 medium onion, diced
1 1/2 lbs of assorted wild mushrooms, stemmed and sliced - use your favorites (We like oyster,trumpet,shiitake & crimini)
1/2 lb of cleaned baby spinach
3 Tbl butter
1/4 cup of parmesan cheese
Salt & Pepper to taste
Directions
In a heavy 4 quart sauce pan, saute onions, mushrooms in butter with a little salt & pepper over medium heat until soft. Stir in risotto and white wine. Stir constantly until the alcohol from the wine has cooked off. Begin adding chicken stock, one cup at a time, until it is absorbed, stir constantly. When all the liquid is incorporated, you should have a creamy texture. Ê Stir in parmesan and spinach and serve. The heat will wilt the spinach, do not overcook. Serves 6 to 8,
- For a more al dente texture reduce chicken stock by 2-3 Tbls, for a softer texture, increase by 2-3 Tbls
- For a nice finishing touch, garnish with shaved parmesan and truffle oil.
- Perfect starch accompaniment for beef. This is a favorite with our filet mignon specials!
|
|
...............................................................................................
|
