Lobster Mushrooms and Vidalia Onion Tournedos with Bourguignon Trimming Sauce

Recipe courtesy Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Mushrooms
TOTAL TIME: 1 hr 45 min
Prep: 30 min
Inactive Prep: 15 min
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 3 medium Vidalia onions, peeled and cut in half
  • 3 sprigs fresh thyme
  • 2 cups mushroom stock
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1 pound lobster mushrooms, cleaned and cut into 1-inch pieces
  • 2 tablespoons fresh parsley leaves, chopped
  • Salt and freshly ground black pepper
  • Creamed Spinach, recipe follows
  • Bourguignon Trimming Sauce, recipe follows
CREAMED SPINACH:
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 2 pounds spinach, washed
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
BOURGUIGNON TRIMMING SAUCE:
  • 1/2 cup medium-diced bacon
  • 2 tablespoons all-purpose flour
  • 2 cups mushroom stock
  • 1/2 cup pearl onions, peeled and roasted
  • 1/2 cup peeled, seeded and medium-diced tomato
  • 1 tablespoon fresh parsley leaves, chopped
  • 2 green onions, finely chopped
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Directions

Preheat the oven to 350 degrees F.

Place the onion halves and thyme sprigs in a 2-inch deep baking tray. Pour the mushroom stock and half the butter over the onions. Bake in the oven for 30 minutes. Remove from the oven and let cool for 15 minutes.

Scoop out the center of the onions. Heat the rest of the butter and the olive oil in a saute pan over medium-high heat. Add the garlic and saute for 2 minutes. Then add the lobster mushrooms and cook for 5 minutes. Add the chopped parsley and season with salt and pepper. Fill the center of the baked onion rings with the lobster mushroom mixture.

To plate, divide the Creamed Spinach onto center of the 6 plates. Place the lobster mushroom filled onions onto the spinach. Finish by spooning the Bourguignon Trimming Sauce over top.
Over medium-high heat in a large saute pan, melt the butter. Add the shallots and cook until translucent. Add the spinach and cook for 4 minutes. Add the heavy cream and cook for another 3 minutes, until the cream has thickened. Season with salt and pepper.
In a medium saucepan over medium heat, render the bacon until crisp and golden brown. Add the flour and stir to make a roux. Then whisk in the mushroom stock and bring to a simmer. Cook until the mushroom stock has thickened, about 5 minutes. Remove from the heat. Add the pearl onions, tomatoes, parsley and green onions.

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