Terra Brava’s sautéed Portobello Mushroom

 

This recipe came from St Helena’s Terra Bravo before it closed. It is now a former shadow of itself.

1 clove crushed chopped garlic

3 tbl olive oil

2 squeezes of fresh Meyer lemons

2 tbl cream sherry

4 lg portobello mushrooms caps, stems removed

Salt and pepper

Optionally, red pepper

2 tbl tarragon vinegar

1 ear baby white corn

1 tbl chopped shallots

3 tbl butter

1 bunch sugar

Pinch of nutmeg

Garnish

A few leaves of Basil, chopped

A few nasturtium flowers

Rub mushroom caps in olive oil, salt and pepper, red pepper, and sauté on both sides until tender. Deglaze with sherry. Set caps aside. Add butter to pan, sauté the shallots and wilt the spinach with vinegar and squeeze of lemon. Use a lid to keep the initial steam in. Remove the spinach and chop. Add fresh corn, a pinch of nutmeg, add back the spinach. When corn is warn, assemble the plates, put a bit of spinach and corn on each plate, top with caps. Sprinkle a few corn kernels on each cap. A squeeze of lemon, a splash of sherry top the caps plus a little melted butter. 

Garnish with basil and flowers.