Grove Life | Spring 2021

MushroomWellington

1each sheet puff pastry, rolled out 2 cups portobello mushrooms, sliced 2 cups cremini mushrooms, diced fine 1 cup shiitake mushrooms, sliced 1 each medium shallot, minced Mushrooms andMustard Greens Wellington Port Wine Syrup Serves 4

3 cloves garlic, minced 3 Tbsp olive oil 1 1/2tsp kosher salt 1 tsp 1 Tbsp fresh thyme leaves

freshly ground black pepper

Method: heat oil, sauté garlic and shallot, add mushrooms and season, add fresh herbs. Chill mixture. Sauté mustard greens till soft, drain off liquid and chill. Place puff pastry on cutting board, brush edges with egg wash, layer mushrooms and mustard greens in center. Roll up while tucking in sides. Place on cooking tray with parchment paper, seam down. Brush top with egg wash, bake in 350 degree oven for 30 minutes until golden brown.

For the Port Syrup 2 cups port wine 2 cups vegetable stock 2 oz sugar 1 sprig rosemary 1 tsp black Pepper Method: combine all in sauce pot, reduce till thick Basil Ice Cream

Makes 2 quarts

2 cups basil 1 cups sugar 4 cups heavy cream 2 cups milk tsp fine sea salt 12 each large egg yolks

Method: in food processor pulse basil and sugar. Heat basil sugar, heavy cream, milk and salt in sauce pot.Whiskwarmmix with egg yolks to temper. Por mixture back in sauce pot and stir till thick. Remove and allow to steep. Strain and Chill. Place in ice creammachine till frozen

Mission To deliver a boutique lifestyle set in an oasis of uncompromising beauty with facilities and activities that encourage healthy mind, body experiences, a strong sense of community and lasting friendships.

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