Mushrooms in White Wine with Shallots, Vegetable Brunoise, Beurre Blanc
This is a work in progress though the first pass was tasty. Again, there’s not many ways a beurre blanc can fit into a ‘cutting calories’ diet, but each plate here used only about a tablespoon of sauce if that.
We only had some button mushrooms on hand for this, but I think I will eventually use trumpet royal mushrooms trimmed like scallops.
The brunoise is a collection of shallot, carrot, broccoli stem, Swiss chard, celery and zucchini that was sauted until aldente in Greek olive oil with a bit of the white wine thrown in at the end and garlic powder (I know, the horror).
I don’t have a recipe just yet, but maybe soon. In any event, this worked out well for a small-portion appetizer.