Rob Sargent, Chef at Sage Restaurant at the Odawa Casino Restaurant in Petoskey, demonstrates how to make Sautéed Gnocchi & Mushrooms, made with roasted portabella and oyster mushrooms,
roasted garlic, goat cheese and Madiera.
Chef Rob Sargent, chef at Sage Restauarant at the Odawa Casino in Petoskey, walks us through the steps of making a delicious Gnocci & Mushrooms, one of Sage’s most popular appetizers. See the recipe below. The Sage Restaurant offers fine dining in an elegant setting, including a 16-foot wine tower featuring an impressive selection of wines. Every Saturday from 3pm to 5pm Sage offers wine tastings for $10 per person, featuring 8-10 wines each week. The restaurant is open Tuesday-Thursday 5pm – 9pm, Friday & Saturday 5pm – 10pm. Call 231-344-4420 or visit odawacasino.com.
Chef Rob Sargent
2 tablespoons butter (Brown)1/2 cup Mushrooms Domestic _
1/2 cup Portabella Caps (Gilled & Diced _ inch)
1/2 cups Oyster Mushrooms (Julienne _ inch)
1ea Shallots Minced
2ea Garlic Cloves Minced
1cup Gnocchi Potato Dumplings
_ cup Sherry or Madeira or Marsala
1 cup Heavy Cream
2T Chevre Fresh Goat cheese
2 teaspoons chopped fresh ChivesTo Taste Salt Pepper & Tabasco & White Truffle oil
In a large sauté pan on medium heat melt the butter and cook until light brown and nutty. Add the Portabellas, Domestic and Oyster mushrooms cook till golden brown. Then add the gnocchi garlic and shallots continue cooking for a 2 minutes deglaze with the sherry (or other similar wines) wine off of the heat source. Reduce by half then add the heavy cream and continue to reduce till the cream thickens to coat a spoon. Finish with the roasted garlic, chives and Truffle oil adjust the seasoning to taste.