Terra Brava’s Sautéed Portobello Mushroom on Corn

 

This was so good when we visited this Napa Valley resturants just above St Helena that it would be worth a trip just to have it again but, alas, the resturant 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 vinegar 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