LOBSTER MUSHROOM PRICE RECIPES

Steps:

• Heat the shallot and vinegar in a small sauce pan. Reduce until the pan is nearly dry, then reserve the mixture.
• Heat the tomato paste in a pan, stirring occasionally, until it steams. Allow the paste to cool. (Cooking the paste helps improve the flavor)
• Fill a small pot halfway full of water and heat. Place the egg yolks in a stainless steel bowl and whisk lightly with the water, then put the bowl on top of the simmering pot of water to create a double boiler. Whisk the egg yolks vigorously, until smooth, very light in color and doubled in volume.
• Gradually start drizzling in the warm butter, continuing to whisk to create a creamy emulsion. Continue to drizzle in the butter and whisk until all the butter has been added and the mixture is thickened. Add the duxelles in batches. Then stir in the shallot mixture a little bit at a time to add acid to the sauce. Season the sauce to taste with the cayenne and salt. Transfer the sauce to something with high sides, and keep warm.
• Once it's made, it should sit for a while, and the consistency should tighten up a bit. If needed, adjust the sauce with a little water to loosen it, or by whisking in some more butter to thicken it. Keep the sauce warm in a place with indirect heat until needed.

Steps:

• In a small one quart sauce pan on medium heat, melt the butter or lard, then add the rice and cook, stirring occasionally for roughly ten minutes, or until the rice is golden and caramelized.
• Add the garlic, powdered lobster mushrooms, herbs and salt and stir to coat with the fat, then cook for a few minutes more just to cook off the raw flavor of the garlic. Add stock and bring the mixture to a simmer, then turn the heat down to the lowest possible setting and cook for roughly 15 minutes, then turn off the heat and allow to rest for another 5 minutes. Discard the bay leaf.
• From here the rice can be fluffed with a for and served, or refrigerated and gently re-heated, although it's best fresh.