Portabella Crab Hash Napoleon/Wilted Spinach/Creamed Garlic

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Total Time
2hrs 20mins
Prep
45 mins
Cook
1 hr 35 mins

This comes from Chef Goran V Streng's Tango Contempoary Cafe. This recipe is very interesting - from diningoutwithchai.com! My best friend Judy & I made this for a dinner party It was a great success!. The recipe's official name: "Portobello Mushroom and Crab Hash Napoleon on Wilted Spinach with Roasted Garlic Cream & Cabernet Reduction" :) It is a lot of work but I did want to post it - to save it in a safe place.

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Ingredients

Nutrition

Directions

  1. PREPARE PORTOBELLO MUSHROOM & CRAB HASH NAPOELON::.
  2. Pre heat oven to 425°F.
  3. Clean Portobello mushroom and remove “gills”, coat with olive oil in a large bowl and season with salt and pepper; place on a roasting pan and roast in oven for 20 minute.
  4. Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent; let cool.
  5. When pepper/onion mix is cool, combine with all other ingredients.
  6. Adjust seasoning.
  7. Remove mushrooms from the oven and place upside down on a rack to cool slightly.
  8. When cool enough to handle, fill with crab mix, to make an even saucer shape.
  9. Sautee until brown in a large sauté pan with crab side down first.
  10. Lightly wilt the spinach in a sauté pan.
  11. Place a thin layer of spinach on the crab and cut the mushroom cap in half.
  12. Place one half on top of the other so the spinach meets, to make a sandwich.
  13. Cut in three wedges and place around plate with wilted spinach in the center.
  14. PREPARE ROASTED GARLIC CREAM:.
  15. Place garlic and olive oil in a small roasting pan with cover over low heat.
  16. Roast until garlic is golden brown and soft (about 20 min.).
  17. Pour wine in a pot and add the diced vegetables and bay leaf.
  18. Bring to a boil and let reduce until dry.
  19. Add chicken broth and reduce by half.
  20. Add heavy cream and simmer for 5 minute.
  21. Strain.
  22. Place cream sauce in blender with 8 garlic cloves and blend.
  23. Strain again.
  24. Adjust seasoning.
  25. PREPARE CABERNET REDUCTION:.
  26. Pour wine in a pot and add the diced vegetables and bay leaf.
  27. Bring to a boil and let reduce until almost dry.
  28. Add reduced beef broth and mix in the butter.
  29. Strain & Serve.