Recipe by southern chef in louisiana
This is a popular dish in New Orleans. There are a lot of ingredients, but this is really simple to make and sooooo worth your time. I can't say enough about this one.
- 1 cup melted butter
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium red bell pepper, finely chopped
- 7 garlic cloves, minced
- 1⁄2 lb wild mushroom, sliced
- 1 lb fresh mushrooms, sliced
- 1 (16 ounce) French bread, loaf cut into 1-inch cubes
- 4 large eggs, lightly beaten
- 1 cup fine dry breadcrumb
- 1 (32 ounce) container chicken broth
- 1⁄3 cup chopped fresh basil
- 1⁄3 cup chopped fresh thyme
- 1⁄3 cup chopped fresh oregano
- 2 bunches green onions, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- vegetable oil cooking spray
- 2 (6 ounce) packages fresh spinach
- 1 tablespoon water
- 16 poached eggs
- steamed asparagus (optional)
- finely chopped red bell pepper
- chopped fresh parsley
tasso hollandaise sauce
- 8 egg yolks
- 1⁄4 cup fresh lemon juice
- 2 tablespoons white wine
- 2 cups butter, melted
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground red pepper
- 1⁄2 cup finely chopped tasso (about 6 ounces)
Directions See How It's Made
- Melt butter in a Dutch oven over medium heat; add onion, peppers, and garlic; sauté 10 minutes or until tender.
- Add mushrooms, and cook 30 minutes or until liquid evaporates. Stir in bread cubes, lightly beaten eggs, and breadcrumbs. Gradually stir in chicken broth until the mixture resembles stuffing. Stir in herbs, green onions, salt, and pepper. Cover and chill 8 hours.
- Shape mixture into 16 patties, using about 3/4 cup mixture for each patty. Cook, in batches, on a nonstick griddle or a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until golden. Place cakes on a wire rack in a jellyroll pan, and keep warm in a 200° oven.
- Cook spinach and 1 tablespoon water in a large nonstick skillet over medium heat 5 minutes or until wilted, stirring once; drain well. Place 1/4 cup spinach on each of 8 serving plates; top with two mushroom cakes. Top with 2 poached eggs and Tasso Hollandaise. Serve with asparagus, if desired. Garnish, if desired.
- DIRECTION FOR MAKING HOLLANDAISE SAUCE.
- Whisk yolks in top of a double boiler; gradually whisk in lemon juice and wine. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt and red pepper. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Stir in tasso. Serve immediately.
- *1/2 cup diced, cooked andouille sausage may be substituted.