Mushroom Martini Food

MUSHROOM MARTINI

Steps:

• In a small saucepan, combine stock and wild mushrooms, and season with salt and pepper. Cook over medium heat for 30 minutes. Meanwhile, combine dried mushrooms and cream in a small saucepan. Season with salt and pepper. Cook over medium-high heat until reduced by 1/3; set aside. Add potato to stock mixture, and cook until very tender, about 15 minutes. Working in batches, transfer stock mixture to a blender with garlic and rosemary. Puree until very smooth. Slowly add reduced cream mixture, and puree until smooth. Transfer to a medium saucepan, and keep warm.
• Evenly distribute spinach coulis between 8 large martini glasses. Place an egg in each glass. Cover with some of the mushroom soup. Drizzle with truffle oil. Garnish with bacon, brioche, and lovage. Serve immediately.

KEY WEST MUSHROOM COCKTAIL

Steps:

• Heat oil and saute shallots and garlic until soft.
• Add mushrooms and cook quickly over fairly high heat. Add soy. Toss and simmer a minute. Add wine and cook another minute. Dizzle with white truffle oil, using restraint.
• Divide among martini glasses.
• Top with chevre,then garnish with rosemary. Serve with a salad fork.