Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Chef Dan shares his favorite recipes!

Butternut Squash Soup
Mushroom Festival
An hors d'oeuvres party
Pizza dough
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Mushroom Festival
Portabella and goat cheese salad. 4 entrée sized salads.
Ingredients:
  • Food
  • Ports grilled/raw
  • Olive oil
  • Rosemary
  • Lime
  • Garlic
  • Heirlooms
  • Baguette
  • Goat cheese
  • Mache
  • Balsamic redux
  • Wonton wrappers
  • Shiitakes roasted/raw
  • Maitake
  • Shallots
  • Butter
  • Salt
  • Mascarpone
  • Filling ravs
  • Ball of dough
  • Rolled out dough
  • Flour
  • Eggs
  • Truffle butter
  • Sage
  • Block of regg
  • Equipment
  • Water pot
  • Sauté pans for filling
  • Sauté pan for sauce
  • Paint brush
  • Cutter
  • Trays
  • Parchement
  • Glass bowls
  • Mise bowls
  • Cutting board
  • Thongs
  • Spider
  • Grater
  • Pastry bag
  • Spreader
Grilled portabellas:
1# portabella mushrooms
½ c. good olive oil
Salt and pepper

Marinade:
2 cloves minced garlic
1 med shallot
Juice of 1 ripe lime
2 oz extra virgin olive oil
Croutons:

¼ baguette sliced thin (about 12 pieces)
3 oz olive oil
4 oz goat cheese room temp

2 cups (heirloom) tomatoes rough chopped
4 oz mache

Slice the portabellas in pieces large enough so that they won’t fall through the grates on your grill. Season and oil them. Place on a hot grill and move them occasionally. Don’t let them burn but they should take on color (that might be hard to see since they’re already dark). Depending on the amount you’re grilling and how hot your grill is, this will take between 5 and 10 minutes.

Mix the ingredients in the marinade and add the grilled portabellas and let them incorporate the marinade.

With a paintbrush, paint the very thin slices of bread with olive oil and place in a 350 oven until crisp and lightly browned on the edges (5-7 minutes)

When the bread is done, and cooled, spread the goat cheese on each crouton.

Mix all the ingredients and let stand for an hour (while the bread absorbs the juices). Potion onto a serving dish and decorate with reduced balsamic vinegar.




Mushroom ravioli

Pasta
1# high gluten flour
(2 T porcini flour)
4 eggs


Filling
1 shallot minced
1# maitakes
3oz whole butter

4 oz mascarpone


Sauce:
4 oz butter
Truffle oil
Sage leaves
Reggiano grated


Salad
2 cups arugula
½ c. roasted shitake slices
Lemon oil

Make the pasta by placing ingredients in a counter top mixer with a dough hook attachment for 5 -8 minutes-low speed. (hold some of the flour back and add it as necessary). The dough will form into a ball. Remove it and allow it to rest for an hour before working with it again.
Roll the dough out into a very thin sheet and fold it in half (to form the top and the bottom of the ravioli). Dust the table with flour and lay down the bottom sheet. Paint it with eggwash. Working quickly (before the egg dries) spoon or pipe out teaspoons sized dollops of the filling, leaving about an inch

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