Search recipe:
- Wild Mushroom Compote
-
- 1 Cup Molasses Marinade (See Molasses Marinade Tenderloin Recipe on Fill Your Plate)
- 2 Cups Demi-glace
- 1-1/2 Cups Chopped Uncooked Bacon (about 12 Slices)
- 4 Tablespoons Bacon Fat (will come from the cooking the bacon)
- 4 Cups Sliced Wild Mushrooms (such as Shiitake, Oyster, Cremini, Morels, Etc.)
- 1 Bunch Scallions, grilled and sliced (grill them for a few minutes while you're grilling the beef)
- 1 Tablespoon Cider Vinegar
- Pinch Salt and Pepper
- Directions
- 1. Combine molasses marinade and demi-glace in a medium saucepan over high heat and cook until the liquid is reduced by half. (You’ll have to take the pan off the heat to judge, as it bubbles and increases in volume over the heat. Depending upon the size of your pan, it could take about 10 to 15 minutes.) 2. Meanwhile, in a large sauté pan, cook bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towels to drain. Remove all but 3 tablespoons of bacon fat. 3. Cook mushrooms in bacon fat for 3 to 5 minutes, or until tender. Add sliced grilled scallions and vinegar. Add bacon and the molasses mixture and cook for 10 minutes on low, or until sauce reaches desired consistency. 4. To serve, place a generous 1/4 cup of compote on lower 1/3 of beef medallions, letting it run onto the plate. Garnish with sliced scallions if desired.
- Provided by:
- Chef Gwen Walters of Pen and Fork
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Abraham's Faith Garden
Concho, Arizona, 85924 View details |
|
Agua Linda Farm
Laurel Loew Amado, AZ, 85645View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Double Z Gardens
Amado, Arizona View details |
|
Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
|
Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
|
New Roots Phoenix Urban Farm
View details |
|
One Windmill Farm
John Scott Queen Creek, Arizona,View details |
|
RichCrest Farms
Thom Richardson, Etta Sechrest, Jim Dumas Cochise, AZ, 85606View details |
|
Robbs Farm
Alan Robbs Willcox, AZ, 85643View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
Whipstone Farm
Shanti Rade Paulden, Arizona, 86334View details |
|
Yucca Ash Farm
Sonoita, Arizona, 85637 View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Citrus Wild Rice
Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts of water. Bring the rice to a boil, then reduce the heat and simmer the rice for 30 minutes. remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry. Meanwhile, cut the oranges into segments. Cut off the rind ( both zest and white pit) to expose the flesh. Make V-shaped cuts to remove the individual segments, reserving a few whole for garnish. Soak the raisins in the orange juice in a mixing bowl for 5 minutes. Whisk the capers, olive oil, vinegar, salt and pepper into the orange juice-raisn mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste. Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley springs.
