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September Destination Dish Mushroom Recipe

September's Destination Dish is a Southeastern Family Farms Pork Tenderloin Wellington accompanied by Yukon Gold, Purple Peruvian and Sweet Potato Hash, Mepkin Abbey Oyster Mushroom and Marrow Bordelaise, Pickled King Trumpet Mushrooms, Herbed Powder with Applewood Smoked Sea Salt, Fried Enoki Mushrooms and garnishes such as Firestix Edible Flowers and Micro Garlic-Chives. Enjoy!



*Southeastern Family Farms Pork Tenderloin Wellington
Yields 3 servings

1 Pork Tenderloin, clean, cut 4-5 oz portions
1 oz. Mushrooms Duxelle (see below)
Egg Wash
Frozen Phyllo Dough / Puff Pastry
Blended Oil
Salt and Pepper

6 oz. Crimini Mushrooms, finely chopped
.5 oz. Foie Gras
1 Shallot, minced
1 Garlic Clove, minced
¼ tsp. Thyme
1 tbsp. Red Wine
1 tbsp. Butter
1 tsp Worcestershire
.5 tsp Dijon Mustard

Method of preparation:

Preheat oven to 375F degrees. Season each portion of pork tenderloin with S&P, heat sauté pan on high heat, add oil and sear each side until golden brown.  Remove and let cool.  Add butter to same pan on medium heat with shallot, garlic and thyme until soft and deglaze with red wine.  Add mushrooms and cook until liquid is evaporated, cool down. Blend mixture with foie gras, Worcestershire and Dijon until paste is formed; taste for seasoning.  On a floured surface, place phyllo dough and brush sides with egg wash, spread duxelle and foie gras mixture in middle of pastry followed with tenderloin.  Wrap phyllo over tenderloin securing all sides and brush egg wash over phyllo dough.  Place in oven until crust is golden brown and meat is a medium temperature, about 15 minutes.

*   “Southeast Family farms is the most innovative 'farm to table' project our industry has seen. The concept is sustainable as it is designed to satisfy the needs of our regions 'working' farmer and the needs of our Chefs that are looking for locally sourced, exceptional tasting product.. We have built backyard connections with a network of family farmers that are leaders in their respective livestock categories. Each can trace their farming roots and connections to their land back generations, but are forward thinking in using the best practices and integrity to raise better livestock. Our efforts have brought to the market; Southern Hare Lamb, Dry-Aged Angus Steer, Macon County Caprine, Mussel Shoals Fresh Rabbit, and much more. We are bridging the gap between the farmer and the Chef. Our customers, and yours, want to feel connected to who is growing their food and the story it tells. These connections are established through face to face, 'handshake' deals. Our word is our bond in satisfying the livelihood of our regions best farmers....and bringing superior local product to our Chefs. Southeast Family Farms is a 'proud community of farmers and growers' and the inventive products produced through this program will be a welcomed addition to your menus.”


Yukon Gold, Purple Peruvian and Sweet Potato Hash
Yields 3 servings

½ cup Yukon Gold Potato, ¼” dice
½ cup Purple Peruvian Potato, ¼” dice
½ cup Sweet Potato, ¼” dice
1/3 cup Onion, finely chopped
3 strips Applewood Smoke Bacon, 1/8” dice
3 oz. Chicken Stock
1 tbsp. Butter
Minced Chives

Quail Egg
Smoked Sea Salt and Herbed Powder

Method of preparation:

Bring salted water to a boil, cook potatoes until just al dente, remove and chill in cooler. In the meantime, add bacon to sauté pan and render fat over medium-low heat. Once most of bacon fat is rendered add onions and cook for 3 minutes; season with salt and pepper. Let cool. On pick-up, heat sauté pan over med-high heat and add oil, place potatoes in pan without tossing to slightly crisp.  Add bacon/onion mixture and ladle of chicken stock until liquid is absorbed or starches release, becoming stable and  finish with butter and chives. Season if needed.Top with fried Quail Egg and dust with Smoked Sea Salt and Herbed Powder.

Mepkin Abbey Oyster Mushroom and Marrow Bordelaise
6 oz. Oyster Mushrooms, stems removed for stock
1 Carrot
1 Celery Stalk
1 Onion
2 Garlic Cloves
2 Bay Leaf
2 Sprig Thyme
2 tbsp. Soy Sauce
1 qt. water

3 cups Demi
3 cups Red Wine
2 Shallots, finely chopped
2 oz. Bone Marrow, removed from bone by adding bones to warm water

Method of preparation:

Mushroom Puree
Clean mushrooms and separate from stems; make quick mushroom stock with stems using mire poix, peppercorns, 1 sprig thyme, 1 bay leaf, soy sauce and water; simmer for 30-45 minutes.  In a separate saucepan, sweat shallots, garlic, thyme and chopped oyster mushrooms w/ salt and pepper until soft.  Strain stock and add to shallot mixture. Simmer for 10 minutes, strain and reduce remaining liquid by half.  Take off heat and puree liquid w/ solids and strain w/ sieve.

Method of preparation:

In sauce pot add red wine, demi, remaining thyme, peppercorn and bay leaf, then bring to boil. Turn heat to simmer until reduced by half and strain.  Once reduced enough add mushroom puree and bone marrow to sauce and simmer for 10 minutes, remove from heat and blend.  Add remaining mushrooms to sauce if desired. Season to taste.

Pickled King Trumpet Mushrooms
12 King Trumpet Mushrooms, halved
2 tbsp. Olive Oil
2 Shallots, thinly sliced
2 Garlic Cloves, thinly sliced
2 cups Rice Wine Vinegar
1/3 cup Soy Sauce
1 cup Sugar
2 cups Water
½ tbsp. Dried Thyme
2 Bay Leaves
2 tbsp. Cracked Peppercorns
1 tbsp. Chives, minced
Salt to taste

Method of preparation:

Over medium-low heat combine olive oil, shallots and garlic, cook until softened.  Add vinegar, soy sauce, water, sugar, thyme, bay leaves and peppercorns. Bring to a boil then simmer for 15 minutes and add salt if needed.  Remove and pour mixture over trumpet mushrooms.  Let stand 2 hours and serve or cool and set aside.  Garnish with chives.

Herbed Powder with Applewood Smoked Sea Salt
1 Bunch Thai Basil
1 Bunch Spicy Oregano
1 Bunch Rosemary
1 Bunch Thyme

Method of preparation:

Pick the herbs from the stems, discard the stems. Rough chop the herbs. Then place into dehydrator over night to dry. Remove the herbs from the dehydrator and grind in a coffee grinder until a fine powder.

Fried Enoki Mushrooms
2 bunch Enoki Mushrooms, bottom removed
½ qt. Canola Oil
½ qt. Duck Fat
Salt and Pepper

Method of preparation:

Heat duck fat and oil in sauce pan over medium heat. Trim roots from mushrooms.  Once fat is hot enough for frying add mushrooms until golden brown.  Remove and place on towel. Season with salt and pepper right away.

Other Garnishes
Firestix Edible Flowers
Micro Garlic-Chives


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Comments (1)


Ruthann Kukla : Sounds and looks delicious!!
Posted September 11, 2012

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