This delicious appetizer recipe was given
to me by Chef Tim Boucher on Wednesday, August 11, 1999, my 67th
birthday. The following weekend Billy and I spent at the Inn again and I gave him my recipe for and a jar of Amafalada
( olive paste). The next day he told me that he liked it so much that he sat right
down and ate half the jar on Italian bread. Maybe that's why dinner was late last
night.
Yield:
8 servings
Wednesday August 11, 1999
- 1 tablespoon minced shallot
- 10 ounces mushrooms, a mix of button, shitake, crimini (your choice)
- ½ cup red wine or port
- 1 dash thyme
- 1 dash sage
- 1 large raw egg yolk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
1. Sauté shallot and mushrooms until golden and
tender.
2. Add wine, thyme and sage and bring to a boil.
Reduce liquid to almost nothing.
3. Place in food processor and process with egg
yolk. The hot mushroom mixture will cook
the egg yolk. Add salt and pepper and mix
well.
4. Pack in a ramekin and chill. Serve with bread
and /or crackers.
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