Posts Tagged ‘Foodservice’

Ménage a Trois Burger

Mushroom Duxelle

2 cups shallot minced
2 cups garlic minced
1 cup serrano minced
10lbs button mushrooms minced
1⁄2 bottle white wine
3 bunch parsley finely minced
1⁄2 cup oil

1. coat pan with oil
2. add shallot, garlic, and serrano to hot oil, sweat until shallots and serrano’s begin to tender
3. season with salt
4. deglaze with wine until au sec
5. add mushroom and stir frequently until mixture is au sec
6. taste and adjust seasoning with salt and pepper
7. take off of heat and lay out on a sheet pan lined with parchment paper
8. cool in walk in
9. once cooled toss in the parsley

Burger Patty

2.5oz mushroom duxelle
2.5oz ground beef
2.5oz Mexican chorizo
1.25oz blue cheese crumbles

1. mix duxelle, beef, chorizo and blue cheese crumbles in a bowl until all ingredients are well combined
2. form into a ball and flatten into a patty

Cilantro Lime Cayenne Aioli

I bunch Cilantro
2 Lime (juice)
1⁄4cup Cayenne
1qt Mayo

1. Mix all ingredients in a mixing bowl


1oz Cambozola
1⁄2oz Pasilla chile roasted, peeled, deseeded, julienned
1⁄4oz Serrano deseeded and julienned
1⁄2oz Red onion sliced
1⁄2oz button mushroom sliced
2oz Arugula
1⁄2tbsp Demi glaze
1⁄4oz Cilantro lime cayenne aioli
1 onion bun (5’’)
Melted butter

Burger Assembly
1. cook patty on flat top (patty will be too soft for the grill)
2. while patty cooks, in a pan sauté pasilla, serrano, mushrooms, and red onion
3. brush onion bun with butter and place on flat top to toast
4. season veggie mixture with salt and glaze with the demi glaze
5. once patty is medium add cambozola to the patty and allow cheese to melt (patty should be medium well by then)
6. on bottom bun spread cilantro lime cayenne aioli
7. top with patty
8. on top of patty place the veggie and demi glaze mixture (taste to adjust seasoning)
9. top with top bun
10. serve with fries
11. enjoy with a pint of Dog Fish Head Midas Touch

Beef and Maitake Mushroom Meatball Burgers with Tomato Butter Sauce

This blend burger combines 12 ounces of maitake mushrooms with 1.25 pounds ground beef and 2 ounces of ground bacon.

Serves: 4


Tomato Butter Sauce:
25 oz whole peeled tomatoes – puréed and strained
4 oz butter, unsalted

Burger Patties:
1⁄4 c olive oil
12 oz maitake mushrooms,
or any mushroom of choice
1 1⁄4 lbs ground beef
2 oz ground bacon
6 oz fresh ricotta
2 oz grated pecorino-romano
1 egg plus 1 yolk
A few swipes fresh nutmeg
4 fresh sage leaves, finely chopped
1 oz fresh breadcrumbs, about 1 slice fresh bread

To Serve:
4 oz Italian provolone picante, shredded
4 brioche hamburger buns Salt to taste


Preheat oven to 350 ̊F.

Tomato Butter Sauce:
Place tomatoes and butter in a large sauce pot. Bring to a gentle simmer and cook for 20 minutes, season gently with salt. Set aside.

Burger Patties:
Break maitake mushrooms into large chunks. Warm a large sauté pan over medium-high heat, add olive oil and mushrooms, cook until tender and golden. Season lightly with salt, cool completely. Place mushrooms in a food processor and pulse several times to 1⁄4-inch pieces.

In a large bowl, combine mushrooms, beef, ground bacon, ricotta, pecorino-romano, eggs, nutmeg, sage leaves, breadcrumbs and 1 3⁄4 tablespoons salt, mix well. Form into four 8-ounce, oval balls. Place patties on an ovenproof tray, atten slightly and spoon over 2⁄3 of the tomato butter sauce. Cover tray with foil and bake for 1 hour, turning the tray 180 degrees after 30 minutes.

To serve, toast brioche buns, place a warm burger patty on bun, top with 1-ounce provolone cheese and warm sauce. Top with bun and serve.

Tuscan Garden Breakfast Flatbread

Naan bread dressed with sun-dried tomato pesto and topped with scrambled eggs, oven roasted artichokes, tomatoes, spinach and crimini mushrooms, applewood bacon, and Parmesan cheese, dollop of rosemary sour cream.

Yield: 6 servings


Sun-Dried Tomato Pesto:

6 ounces sun-dried tomatoes (about 1 cup)
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons toasted almond slivers
½ cup olive oil
½ teaspoon Kosher salt

Rosemary Sour Cream:

1 cup sour cream
2 teaspoons minced fresh rosemary
½ teaspoon Kosher salt
Freshly ground black pepper

Roasted Artichokes:

1 (14-ounce) can artichoke heart quarters, well drained and chopped
Olive oil as needed
½ teaspoon dried Greek seasoning blend

2 tablespoon olive oil
8 ounces crimini mushrooms, sliced

1 cup finely diced tomatoes
6 slices applewood bacon, cooked crisp and chopped
6 Naan bread or oven-baked flatbread

3 ounces fresh baby spinach leaves
¾ cup grated Parmesan cheese
6 large eggs, beaten, or 10.5 ounces frozen, thawed or refrigerated liquid whole eggs


Sun-Dried Tomato Pesto:

Place all ingredients in food processor and whirl until smooth mixture forms. Cover and refrigerate until ready to use.

Rosemary Sour Cream:

In a bowl, stir all ingredients thoroughly. Cover and refrigerate until ready to use.

Roasted Artichokes:

Chop artichokes, toss with olive oil and Greek seasoning. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.

Heat 2 tablespoons olive oil in large, non-stick sauté pan over medium high heat. Add sliced mushrooms and cook until softened, about 4 minutes. Remove from heat and stir in roasted artichoke pieces, diced tomatoes, and chopped bacon. Mix well. Cover and refrigerate.

Nann Assembly:

Place flatbread on baking sheet. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese. Bake in bottom half of oven at 450° F for 8 minutes.

Just before Naan comes out of the oven, heat a small spray-coated non-stick pan over medium heat. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream. Serve immediately.

Breakfast Mash Up (Breakfast Poutine)

Scrambled eggs atop French fries with sautéed mushrooms, cheese curds, and turkey sausage crumbles. Topped with pepper cream gravy.


2 tablespoons butter
1 pound sliced button mushrooms

Pepper Cream Gravy:

¼ cup butter or bacon drippings
¼ cup all-purpose flour
1 quart whole milk
¼ cup heavy cream
1 teaspoon kosher salt
1 ½ teaspoon freshly ground cracked pepper

18 ounces turkey sausage
3 ¾ pounds frozen French fried potatoes
18 ounces orange cheese curds

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs


Melt butter in large non-stick sauté pan over medium high heat. Add mushrooms and sauté until softened, about 4 minutes. Keep warm.

Pepper Cream Gravy:

In a large saucepan over medium heat, melt the butter or bacon drippings, then whisk in flour. Cook slowly until golden brown, then remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened, season with salt and pepper. Cover and keep warm.

In a large sauté pan, cook turkey sausage until brown and crisp, breaking into small pieces as it cooks. Set aside and keep warm.

For each serving, scramble 2 eggs (or approximately ⅓ cup liquid whole eggs) in a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Fry 5-ounces frozen French fries and drain well. Keep warm.

Mash Up Assembly:

Place hot French fries in shallow bowl. Distribute 1 ½ ounces sautéed mushrooms, 1 ½ ounce cheese curds and ¼ cup turkey sausage crumbles over the top. Bake in a hot oven for 1 minute to soften cheese. Remove from oven and top with two scrambled eggs and ⅓ cup pepper cream gravy.

Huevos Rancheros with Portabella

Cumin-laced scrambled eggs served in a roasted portabella mushroom cap with Ranchero Sauce, diced avocado and covered with corn tortilla crumbs/strips. Serve with sour cream in a bowl.

Yield: 12 servings


Ranchero Sauce:

¼ cup oil
½ cup chopped onion
4 cloves garlic, minced
2 jalapenos, seeded and diced
6 medium ripe tomatoes, diced
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Ancho chile
1 teaspoon Kosher salt

12 (3 – 4 inch) portabella mushroom caps, stems removed
Olive oil
Salt and pepper, to taste

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs
Olive oil
Ground cumin
Salt and pepper

3 avocados, diced
3 cups fried corn tortilla strips
1 ½ cups sour cream


Ranchero Sauce:

Heat ¼ cup oil in large sauté pan over medium heat. Add onion, garlic and jalapenos and cook for 3 minutes or until vegetables have softened. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken. Pulse in food processor a few times, until a chunky sauce forms. Keep warm.

Roasted Portabella Mushrooms:

Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper. Roast on a baking sheet, stem side down, at 400 ° F for about 15 minutes, or until softened. Keep warm.


Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.

Mushroom Strudel with Gorgonzola and Demi Glaze


1 sheet puff pastry
4 oz. butter
1 Tbsp. canola oil
4 large shallots, minced
2 ribs Celery, minced
2 small carrots, minced
2 lbs. Shiitake, 1/2-inch dice (reserve stems for sauce)
1 lb. Baby Bella, 1/2-inch dice (reserve stems for sauce)
1 lb. button mushrooms, 1/2-inch dice (reserve stems for sauce)
3 Tbsp. barlic, minced
1 Tbsp. fresh thyme, minced
½ cup cry Sherry
½ cup Parmesan, grated
½ cup Gorgonzola, crumbled
4 eggs, beaten (2 for strudel; 2 for brushing pastry)
Salt and Pepper to taste

Mushroom Strudel Directions

Preheat oven to 325 degrees.

Place puff pastry on board covered with flour. In a large rondeau pot heat butter and oil, add minced shallots, celery and carrot. Cook until translucent about 5 minutes. Add diced mushrooms and cook for about 20 minutes, until the mushrooms have released all their liquid and are evaporated. Add the garlic, thyme and sherry. Continue to cook for 2-3 minutes. Let the the mushroom mixture cool completely. Add the cheeses and 2 of the beaten eggs and mix thoroughly. Adjust seasoning.

Roll out the puff pastry on a floured surface until double in size. Position the pastry lengthwise and place the mushroom mixture onto the lower third of the rectangle, leaving 1-2 inches of clean pastry on the bottom. Gently pick up and fold over the excess puff pastry on the bottom of the sheet over the top of the mushroom mixture and then roll the entire pastry away from you, folding in the sides as you roll to enclose the mushroom filling. With the remaining beaten egg mixture, wet the remaining two inches of dough slightly to seal the end. Reserve the extra egg mixture. Gently pick up and place on sheet pan that has been sprayed with canola oil. Cut two slits in top of strudel to vent. Bake in the oven for 20 minutes.

After 20 minutes, brush the entire strudel with the remaining egg mixture and return to oven. Continue to cook for another 20 -25 minutes, or until the strudel is a golden brown. Let the strudel sit for 15 -20 minutes before slicing.

Makes 10-12 servings.

Roux Ingredients

1/2 cup butter
3/4 cup flour

Roux Directions

In a heavy-bottomed pan, melt the butter and then gradually stir in the flour until all of it dissolves and the roux is smooth, stirring constantly. Let the roux cool before adding it to the simmering mushroom stock.

Mushroom Demi Glaze Ingredients

1 carrot, large dice
3 stalks celery, large dice
2 onions, unpeeled and quartered
Reserved stems of mushrooms (see above), about 3 cups
¼ cup canola oil
10 cups vegetable stock
2 sprigs each rosemary and thyme2 cups heavy cream (optional)
1 oz. chives, minced (for garnish)

Mushroom Demi Glaze Directions

Preheat oven to 400 degrees.

Toss the celery, carrot, mushroom stems and onions with oil and salt. Brush with canola oil and roast in oven until well browned. Heat vegetable stock and add the browned veggies and herbs. Reduce heat and simmer for 2-3 hrs. or until the liquid has reduced by half. Strain the stock and return to a clean pot and heat. Thicken sauce with roux. Simmer sauce for 30 minutes and adjusting seasoning as it cooks. Add the cream.

Makes 3-4 cups.

To serve, put the Mushroom Demi Glaze on the bottom of the plate and cut a 1 1/2-inch slice of strudel and place on top of the demi. Garnish with chopped chives. Serve with your choice of side dish or salad.

Chickpea and Mushroom Gumbo

Yeild: 11 cups


4 oz. vegetable oil
4 oz. flour, browned in oven
1 Tbsp. olive oil
1 large yellow onion, chopped
1 medium green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 oz. shiitake mushrooms, stemmed and sliced
4 oz. crimini mushrooms, sliced
4 oz. porcini mushrooms, sliced
1 lb. okra, 1/2-inch slices, caps and tips discarded
1 oz. tomato paste
28 oz. crushed tomatoes
16 oz. vegetable broth
2 tsp. Spice House King Creole seasoning
1 Tbsp. Spice House Gumbo File
2 bay leaves
1 oz. fresh thyme
16 oz. chickpeas, rinsed
Salt and pepper to taste


In a saucepan combine flour and vegetable oil over medium heat and cook until deep brown, set aside.

In heavy bottom pot, heat olive oil until shimmering; add onions, green pepper, celery and garlic. Sauté until onion is translucent, approximately 4 minutes. Add mushrooms and sauté until they release their liquor, approximately 3 minutes. Add okra and sauté until all the slime is gone. Add tomato paste and sauté until paste is deep burgundy in color.

Pour tomatoes, broth, seasoning, file, bay leaves and thyme into pot and stir to combine. Bring to a boil and then reduce to a simmer. Simmer for 40 minutes. Add chickpeas and simmer 10 minutes more. Remove bay leaves and thyme branches and discard. Pour off 6 oz. of the liquid and combine with the brown roux, over medium heat. Whisk over heat until smooth. Slowly pour tempered roux into pan and stir to combine. Cook over medium heat, to thicken. Adjust seasoning with salt and pepper.

Serve over steamed white rice.

Makes 11 cups.

Mushroom Stroganoff with Creme Fraiche in Phyllo Cup

Servings: 2


7 sheets phyllo dough
Olive oil cooking spray
1 Tbsp. sweet butter
2 Tbsp. shallots, minced
2 cups assorted exotic mushrooms such as shiitake, pleurette, bunapi and enoki
1 cup dry red wine
1 cup demi glace
1 Tbsp. fresh dill, chopped
3 Tbsp. crème fraiche
Salt and pepper to taste


Preheat oven to 350 degrees. On a flat surface layer phyllo sheets one at a time on top of each other, lightly spraying olive oil spray on each layer. Cut sheets in half cross-wise and gently tuck into a large muffin pan making 2 phyllo cups. Bake for approximately 30 minutes, until cups are light golden brown.

Melt butter in saute pan over medium high heat. Add shallots and saute quickly until translucent. Add larger mushrooms (shiitake, pleurette) first and toss with shallots. Saute for 1 minute, then add the smaller mushrooms (bunapi, enoki) and toss quickly. Deglaze pan with red wine and allow to simmer 2 minutes, then add demi glace. Simmer sauce another minute and add chopped dill and temper 1 tablespoon of the crème fraiche into sauce. Do not boil after this. Season with salt and pepper to taste.

Serve mushroom stroganoff over the phyllo cup, garnishing each with more fresh dill and 1 tablespoon of the remaining crème fraiche.

Mushroom Rice Salad with Portabella Vinaigrette

Yield: 4-6 servings


3 Portobella mushrooms, cleaned, washed, chopped and roasted
¼ cup balsamic vinegar
½ cup red wine vinegar
2 tsp. fresh ginger, chopped
2 tsp. fresh garlic, chopped
2 oz. fresh basil, chopped
2 oz. fresh cilantro, chopped
1 tsp. Dijon mustard
1 cup olive oil
Salt and pepper to taste
8 cups cooked grain (5 grain rice from Indian Harvest used in this version)
3 cups Shiitake mushrooms, roasted and julienned
3 cups button mushrooms, roasted and sliced
3 oz. julienned sun-dried tomatoes
Salt and pepper to taste


Add first eight ingredients to a robot coupe (or food processor) and pulse for 45 seconds. Slowly drizzle olive oil into robot coupe to emulsify dressing. Taste and season with salt and pepper. Combine the cooked grain with the mushrooms and sun dried tomato. Add vinaigrette and season with salt and pepper.

Baked Maitaki Oyster New Orleans Style

Servings: 1-2


1 strip thick-cut apple wood smoked bacon, finely chopped
1/4 cup yellow onions, chopped
1/8 teaspoon sambal
2 cloves garlic, minced
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour
1/2 cup cream
1/4 cup dry white wine
1/2 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking
2 Tbsp. Parmesan, finely grated
2 tsp. fresh lemon juice
2 tsp. parsley leaves, finely chopped
2 heads Maitake mushrooms
Salt and pepper to taste
Olive 1 Tbsp. truffle caviar (optional for garnish)


Preheat the oven to 400 degrees F.

Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions and sambal and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring for 2 minutes or until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the cream and wine and stir to blend.Reduce the heat to medium, and then add shucked oysters. Using a hand blender or food processer, puree until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, and ½ of parsley and stir to blend. If needed, add salt and pepper to taste. Remove from the heat, let cool to room temperature.

Toss heads of Maitake in bowl with olive oil, salt, and pepper. On a preheated grill or skillet lightly char each side of the mushrooms approximately 2-3 minutes each side. Let cool. Gently remove stems of mushrooms and cut pieces approximately 1-inch in size (“oyster” size).

Arrange the reserved oyster shells on the prepared baking sheet. Fill each shell with “Oyster Mushroom” and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. Bake until the sauce is lightly browned, about 15-20 minutes.

Using tongs or a spatula, carefully transfer the hot shells to serving plates, garnish with remaining parsley, and serve immediately.

Oysters can be topped with truffle caviar.

Makes 1-2 servings.

Shiitake Mushroom Ice Cream with Chocolate-Covered Bacon Bits


1 lb. bacon
2 cups whole milk
2 cups heavy cream
¼ tsp. vanilla extract
1 lb. shiitake mushrooms, finely chopped
½ cup sugar
3 egg yolks
3 cups dark chocolate, melted


Pan fry or bake ½ the bacon off until crispy and set aside on paper towels to cool and drain excess grease. In a medium size sauce pan add the milk, cream, vanilla extract, remaining ½ of the bacon, and ¾ of the mushrooms. Bring milk mixture to a boil, then reduce to a simmer. Simmer for 10 minutes stirring often with a high temp spatula.

While that is simmering, in a mixing bowl whisk the egg yolks and sugar together until the yolks take on an opaque pale yellow color. Then strain the milk mixture through a china cap and return to the sauce pan. Discard the strained bacon and mushrooms. Then gradually ladle the milk a little at a time into the yolks, while whisking continually. Once the milk and yolks are combined, return to the sauce pot and bring to a simmer, stirring with the spatula every 30 seconds or so. Simmer the ice cream base for 10 minutes or until the base is thick enough to coat the back of a spoon.

After the base has simmered, strain through a china cap and pour into a shallow pan and place in the refrigerator to cool — the closer to 32 degrees the better. Once cooled, place the base in an ice cream machine and turn on. While the ice cream is being made, take the cooked bacon and dip it into the melted dark chocolate and coat it completely. Place on a greased cookie rack to cool and harden. If desired, you can crumble one or two pieces to put on top of plated ice cream scoops as a garnish.After the bacon has been coated ,put the remaining chopped mushrooms in a mixing bowl and spoon enough chocolate on them to coat and be able to form into a ball with a spoon in the bowl. Spoon the chocolate mushroom ball onto a piece of greased sheet pan and spread out until its about a ¼-inch in thickness; allow to cool and harden.

As the ice cream is just about done, take the chocolate covered bacon and mushrooms and crumble into the ice cream machine. Stop the machine as everything mixes just enough to combine. Spoon out the ice cream into a container that has an air tight lid and place in the freezer to set.

To serve, scoop out desired amount into a serving bowl and garnish with crumbled bacon and or whipped cream.

Wild Mushroom Hash and Eggs

Servings: 4


2 Tbsp. bacon fat drippings
1 ½ cups oyster mushrooms, cleaned and sliced
1 ½ cups shiitake mushrooms, cleaned, stemmed and sliced
1 ½ cups baby portabella mushrooms, cleaned, stems removed and sliced
1 cup button mushrooms, cleaned and sliced
1 large shallot, peeled and minced
4 Tbsp. unsalted butter, room temperature
12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered
Salt and pepper to taste
2 sprigs fresh thyme, stemmed and bruised
4 Tbsp. fresh Italian leaf parsley, washed, dried and chopped
8 large eggs
½ cup cooked crispy bacon, diced


Melt bacon fat in a 12” skillet over medium-high heat. Add all mushrooms to the pan with a little bit of salt, and cook until most of the moisture has been cooked out, about 7-10 minutes. Add shallots to the pan of mushrooms and cook until soft, about 3 minutes. Remove mixture from pan and set aside to prepare potatoes.

Melt 2 tablespoons of butter in the now empty mushroom pan over medium heat. Add the potatoes, salt and pepper and cook until golden brown and tender, about 8-12 minutes. Return the mushroom mixture back to pan with the potatoes. Add herbs and stir to incorporate.Lightly pat down the whole mixture into a single layer and allow to cook until a light crust forms, about 3-5 minutes. Remove mushroom pan from heat, and place at the back of the stove.

In a 12” non-stick skillet, melt the last 2 tablespoons of butter and crack open the eggs into a single layer on the bottom of the pan. Season with salt and pepper and cook until desired doneness (a runny yolk will be amazing for this recipe). Place 2 fried eggs on top of a portion of the hash and top with 2 tablespoons of chopped bacon and a pinch of leftover parsley.

Makes 4 servings.