This thread is amazing!!!!
Does anyone have the recipe for the sauteed mushrooms from the Yachtsman steakhouse? We loved those.
thanks!
You didn't specify what version so Wendy Brown (Yacht & Beach Food & Beverage) was kind enough to send 2 versions. Maybe one corresponds with the side dish -
Sauteed Mushroom Caps - Smothered with Sherry and Cabernet wine sauce on the menu.
Mushrooms in Cognac Sauce
Disney's Yacht and Beach Club Resort
1 lb. Button Mushrooms, rinsed
½ oz Garlic, Minced
1 oz Shallots, Minced
4 oz Cognac
¼ cup Butter, whole or clarified
16 oz Bordelaise Sauce
1. Sauté garlic and shallots in butter, add whole button mushrooms, cook until most of the liquid has evaporated.
2.Add Cognac and flame off.
Add Bordelaise Sauce, bring to a boil and reduce by half.
Bordelaise Sauce:
2 TBS Shallots, minced or (white onion)
1 sprig Thyme, fresh
1 Bay leaf
1 qt. Red Wine (Cabernet)
1 qt. Canned beef consommé (unsalted)
1 TBS Bone Marrow, poached, diced
3 cups Brown Gravy of sauce
Combine the shallots, thyme, bay leaf, consommé, and red wine; reduce this mixture to one cup.
· Add to brown gravy or sauce, simmer for 20 minutes and strain
· Add bone marrow or chopped mushrooms.
· Season to taste with salt and pepper
If bone marrow is not desired, use 1 tsp. finely chopped, cooked white mushrooms.
Mushrooms w/Cabernet Sauce
Disney’s Yacht & Beach Club Resort
8 oz Onion
8 oz Celery
5 oz Carrot
16 oz Leeks
1 oz Garlic
.5 oz Porcini Powder
.5 oz Tomato Paste
.5 oz Sugar
1 sprig Fresh Thyme
1 Bay Leaf
4 oz Cabernet
12 oz Water
.5 oz Balsamic Vinegar
1 oz Beef Base
Toss the mushrooms in the olive oil and roast in a moderate oven until well browned. Stir in the paste and roast until paste begins to caramelize. Place roasting pan on the stove and deglaze with the wine, scraping pan well.
Place mixture in the steam kettle and add the water. Bring to a simmer, then add in the beef base, thyme, bay leaf, peppercorns and procini powder. Simmer for 1 - 2 hours. Add in the vinegar and adjust the seasoning.
Thicken with a little arrow root, strain through a chinoise.