Tautog`s Portabello Mushrooms Stuffed with Goats CheeseSource: Chef Billy Reynolds, Tautog`s Restaurant, Virginia Beach - 13NEWS Lunchbreak - Monday, December 4th, 2000Stuffing
1 pound goats cheese
1/4 cup heavy cream
1 tablespoon chives
1 tablespoon garlicPesto
2 cups sun-dried tomatoes
1/2 cup Parmesan cheese
1 cup olive oil
2 ounces pine nuts
1 tablespoon basil
1 tablespoon garlicVinaigrette
3 red peppers, roasted, peeled, and seeded
1 batch fresh tarragon
1 tablespoon garlic
1 cup red wine vinegar
1 cup olive oil
Salt and pepper to tasteFor stuffing: In a saucepan, heat cream to a boil. Add goats cheese and whisk until smooth. Remove from heat and add garlic and chives.For Pesto: Rehydrate sun dried tomatoes in red wine for 5 minutes. In food processor, add all ingredients except for oil. While processor is running, slowly add oil until mixture is smooth. Season to taste with salt and pepper.For Vinaigrette: In a food processor puree ingredients except for oil. Slowly add oil while processor is still running. Adjust taste with salt and pepper.Servings: 4
1 pound goats cheese
1/4 cup heavy cream
1 tablespoon chives
1 tablespoon garlicPesto
2 cups sun-dried tomatoes
1/2 cup Parmesan cheese
1 cup olive oil
2 ounces pine nuts
1 tablespoon basil
1 tablespoon garlicVinaigrette
3 red peppers, roasted, peeled, and seeded
1 batch fresh tarragon
1 tablespoon garlic
1 cup red wine vinegar
1 cup olive oil
Salt and pepper to tasteFor stuffing: In a saucepan, heat cream to a boil. Add goats cheese and whisk until smooth. Remove from heat and add garlic and chives.For Pesto: Rehydrate sun dried tomatoes in red wine for 5 minutes. In food processor, add all ingredients except for oil. While processor is running, slowly add oil until mixture is smooth. Season to taste with salt and pepper.For Vinaigrette: In a food processor puree ingredients except for oil. Slowly add oil while processor is still running. Adjust taste with salt and pepper.Servings: 4
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