Terra Brava’s Sautéed Portobello Mushroom

This was so good when we visited this Napa Valley restaurants just above St. Helena that it would be worth a trip just to have it again but, alas, the restaurant and chef that created this is long gone. It is now known as Brava Terrace but it is not the same chef.

1 clove crushed chopped garlic
3 tablespoons olive oil
two squeezes of fresh lemon juice 2 tablespoon cream sherry
4 large Portobello mushroom caps, stems removed Sea salt
Fresh ground black pepper Ground red pepper (optional)
2 tablespoons Tarragon vinegar 1 ear baby sweet white corn
1 tablespoon chopped shallots 3 tablespoon butter
1 bunch of spinach
Pinch of nutmeg

Garnish

A few basil leaves, chopped A few nasturtiums flowers

Rub Portobello caps with olive oil, salt and pepper, red pepper and sauté on both sides until tender. Deglaze pan with a tablespoon of sherry.

Remove caps from pan and set aside. Add 2 tablespoon butter to pan and wilt spinach with vine- gar and a squeeze lemon juice using a lid to keep the initial stem in. Remove spinach and chopped coarsely. Add corn and pinch of nutmeg to pan and just warm until hot.

Assemble presentation plates. Put a little of the corn and spinach on each plate and top with Portobello cap. Sprinkle some kernels on corn on each cap. Deglaze pan a squeeze of fresh lemon juice, and tablespoon cream sherry. Turn of heat and swirl in a table spoon of butter. Pour over mushroom caps.

Garnish with nasturtiums and chopped basil.