Portabella Salad with Creole Vinaigrette and Candied Pecans - Hawaii News Now - KGMB and KHNL

Portabella Salad with Creole Vinaigrette and Candied Pecans

Portabella Salad
Makes 1 serving

4 oz. mixed baby greens
1 Portabella cap (from Portabella Lafayette recipe, see below)
3 cherry tomatoes, halved
1 oz. blue cheese, crumbled
1 oz. Candied Pecans 
2 oz. Creole Vinaigrette 

Slice the mushroom caps into strips about ¾" thick.  Toss the greens in the salad dressing and arrange them in the center of the plate.  Surround the greens with the mushroom slices and cherry tomato halves.  Top the crumbled blue cheese and sprinkle with candied pecans.


Portabella Lafayette
Makes 4 servings

6 Tbsp. unsalted butter
1 Tbsp. Chef Paul Prudhomme's Sweetie Magic Seasoning
1½ Tbsp. Chef Paul Prudhomme's Barbeque Magic 
4 Portabella mushroom caps
½ cup cane syrup 
½ cup heavy cream 

Melt the butter in a skillet over medium low heat.  When the butter begins to sizzle, add the seasonings and stir well.  Place the mushrooms in the skillet, gill side up.  Cook for 2 minutes then add the cane syrup.  Continue to cook, turning the mushrooms several times, until the stem area of the mushrooms is tender, about 4 minutes.  Add the cream and cook, stirring until the mixture returns to a boil. 
Transfer the mushrooms to a sheet pan, cover with the sauce and cool.

Creole Vinaigrette
Makes about 1½ cups

½ cup olive oil, extra virgin 
½ cup balsamic vinegar 
2 Tbsp. cane syrup
4 Tbsp. Creole mustard
2 Tbsp. light brown sugar
1 Tbsp. Chef Paul Prudhomme's Vegetable Magic seasoning
1 tsp. black pepper

Combine all ingredients and whisk until thoroughly blended.


Candied Pecans
Makes about 1¼ pounds

Seasoning Mix:
1 Tbsp. plus 2 tsp. Chef Paul Prudhomme's Pork & Veal Magic seasoning
1 Tbsp. Chef Paul Prudhomme's Barbecue Magic
1 tsp. ground chipotle chile (plus extra for sprinkling)
1 pound pecans
1½ cup light brown sugar, packed 
5 Tb. unsalted butter
¼ cup heavy cream 

Combine the seasoning ingredients and mix well. 
Toast the pecans in a skillet, or roast in the oven until they are turning light golden brown and giving off a rich, nutty aroma.  Combine the butter, cream, and sugar in a skillet over high heat and stir until melted.  Add half of the seasoning and stir in well.  Then add the pecans and toss until thoroughly coated.  Cook until the sugar is sticky and caramelized, then place on a sheet pan in a single layer to cool.  Sprinkle with the remaining seasoning mix, then sprinkle lightly with chipotle chile.

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