A decadent recipe for a wonderful appetizer combining smoked sockeye salmon, mushrooms and Monterrey Jack cheese or your choice of cheese.
Course
Appetizer, Snacks
Cuisine
Fish and Seafood
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings16
Ingredients
16large White Cremini Mushroom Caps
2TbspButter
2TbspUnbleached All Purpose Flour
½cupHeavy Cream35%
2Tbsplobster broth or your choice of broth
1pinchCayenne Pepper
1tspsmoked Paprika
1finely chopped Thai Chili Pepper
8ozof chopped smoked salmon
½cupof Monterrey Jack cheese or your favorite cheese
Bearnaise Sauce
3Egg yolks
1tsplemon juice
1 ½tspcider vinegar
½tspdry basil or tarragon
½cupmelted butter
Instructions
Instructions
Melt 2 tbsp of butte on medium heat. Saute 16 mushroom caps on both sides until golden brown and place in a separate dish.
Make the Roix. Melt 2 tbsp of butter in the same pan used to sauté the mushrooms. Add the flour and mix.
Add heavy cream and mix
Add the broth, cayenne pepper, paprika and chili pepper flakes.
Add the thai chili peppers/
Turn up the heat and add Vermouth and cook for 30 seconds more or longer if needed.
Turn off the heat.
Chop smoked salmon and add it to the pan along with the Monterrey Jack cheese. Stir and cover.
Make Bernaise sauce
Using a small hand mixer or a small food processor, mix all ingredients until well mixed at high speed.
Place sautéed mushrooms stem side up on a cookie sheet and scoop a large tablespoon of smoked salmon mixture into each cap. Using a basting brush, cover all mushrooms with béarnaise sauce.
Place cookie sheet in oven at approximately 6 inches from broiler element and cook until hot and bubbly, golden brown.
Serve.
Recipe Notes
Substitute the cheese for any Cheddar or any cheese of your taste that melts and becomes gooey.