Crispy Mushrooms with Tarragon and Pepper Dip

Chef Gary Patson and sous chef Mac Nurse,
Maxime Restaurant

This tasty appetizer dish is meant for sharing. It will appear on Maxime’s appetizer menu at their new lounge, which opens this spring.

Ingredients
Crispy mushrooms
16-20 closed cup mushrooms
1 egg, beaten
1 1/2 cups dried or golden bread crumbs

Tarragon and pepper dip
1/2 cup cream cheese
2 Tbsp mayonnaise
1 hard-boiled egg, finely grated
1 Tbsp fresh tarragon or 1 tsp dried tarragon, crumbled
1/4 small red bell pepper, seeded and finely chopped
1 clove garlic, minced
Salt and pepper, to taste
Shredded lettuce, to garnish
Radicchio leaves, to garnish

Method
Crispy mushrooms

1. Trim off the mushroom stalks level with the base.
2. Dip each mushroom in beaten egg and coat thoroughly with bread crumbs.
3. Deep-fry mushrooms until golden, or bake on a lightly greased baking sheet in a 425˚F oven until crispy, about 20 minutes.

Tarragon and pepper dip

1. In a bowl, beat together the cream cheese and mayonnaise until smooth.
2. Beat in the grated egg, tarragon, red pepper and garlic until smooth.
3. Season with salt & pepper. Chill.

To serve

1. Sprinkle shredded lettuce onto serving tray. Pile hot deep-fried mushrooms on top of lettuce.
2. Garnish with radicchio leaves.
3. Serve chilled dip in a serving dish or hollowed out red cabbage.

Yields 4 servings