Portobello Mousse, Pear, Brioche, and Raspberry Vinegar

Inspired by New York City restaurant, Dirt Candy, this delicious appetizer is a great way start to a cocktail party.

Ingredients

Directions

  1. For the Mousse: Heat a medium sauté pan over medium high heat and add the olive oil and portobello mushrooms. Allow to cook for 10–15 minutes until moisture has released and mushrooms have started to brown. Add shallots and garlic and cook for 2 minutes. Add the 5 spice powder. Deglaze with the sherry and balsamic vinegar. Reduce the liquid by half.
  2. Carefully place the mushroom mixture, tofu, and agar agar into the Vitamix container in the order listed and secure the lid.
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Chill for an hour or until cool.
  4. For the Toast Points: Cut the edges off the bread slices. Cut the slices into 4 triangles and drizzle with olive oil. Heat a small pan over medium heat. Place the toast points in the pan and toast on each side of the bread. Reserve for plating. In the same pan add the pears and cook until slightly browned.
  5. To Plate: Place the toast point in the middle of a plate. Pipe the mousse onto the toast point, place 1 or 2 slices of pear decoratively on the mousse. Drizzle with a little raspberry vinegar and garnish with micro greens.

Notes

Using high quality vinegars and sherry enhances the flavor and enjoyment of this dish. Pedro Ximinez sherry is a brand used for naturally sweet dessert wines created with the grape variety with the same name in Spain. Rich in B vitamins and antioxidants, portobello mushrooms provide a savory depth of flavor while supporting energy metabolism and immune health. The pears add a burst of dietary fiber to support gut health and vitamin C another powerful antioxidant that supports immune health.

Nutrition

1 serving (45 g)