Back
Morton's The Steakhouse The Decatur Building 1511 Sixth Avenue Seattle, WA 98101 206-223-0550	Chef

Wild Mushroom

2 oz. Shiitake Mushrooms

2 oz. Crimini Mushrooms

2 oz. Portabella Mushrooms

2 oz. Chantrelle Mushrooms(in season) Kitchen Preparation

1. Determine if mushrooms need to be washed.

2. Take the Portabella mushrooms out of the box and remove the stem by twisting off. With a spoon, scrape the dark under side of the mushroom clean. Slice the mushroom across the cap, about 1/8th to 1/16 of an inch wide, If the mushroom is very large, which portabellas often are, cut the mushroom cap in half first.

3. Take the Shiitake mushrooms out of the box and remove the stem by twisting it off. Slice the mushroom across the cap, about 1/8th to 1/6th of an inch wide. Set aside.

4. Take the Crimini mushrooms out of the box and slice across the cap, about 1/6th of an inch wide. Set aside.

5. Take the Chantrelle mushroom out of the box. Chantrellas can be all different shapes and sizes. Cut the same width as the other mushrooms and they should be generally the same size as the others after they are cut.

6. Weigh the appropriate weight of mushrooms into pie tins and cover the tin with plastic wrap.

Garlic Butter

10 lbs. Unsalted Butter (soft)

7 bunches Parsley (stems removed)

14 oz. Fresh Garlic (peeled)

11 oz. Shallots (peeled)

3 oz. Roland Anchovies

3 oz. Pernod Liqueur

4 oz. Salt

2 oz. White Pepper Preparation Instructions

1. Place softened butter into the hobart mixing bowl and insert the hobart mixing paddle.

2. Attach the Hobart grinding attachment with the small hole grinding plate on to the front of the Hobart mixer.

3. On medium speed, feed all the remaining ingredients, except the Pernod, salt and pepper through the grinder and into the small mixing bowl.

4. Add the ground ingredients to the butter. Mix on medium speed till all the ingredients are incorporated into the butter.

5. Reduce the speed of the mixer to slow, and add the rest of the ingredients to the butter. Turn the mixer up to high speed and mix until smooth.

6. Pull off a sheet of foil from the roll, appox. 12 in. by 8 in.. Place a sheet of plastic wrap aprox. The same size, over the foil.

7. Using a rubber spatula, place aprox. 1 lb. Of the garlic butter in the center of the plastic wrap. Roll the garlic butter in the foil and plastic, and twist off the ends of the foil. Repeat this step until all the garlic butter has been rolled.

8. With the marker, label and date the butter on the foil and place on a sheet pan in the freezer.

9. The butter to be used should be pulled out of the freezer when needed.