Brewery gulch inn
Brewery Gulch Inn recipe
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Brewery Gulch Inn is a renowned bed and breakfast nestled in the picturesque village of Mendocino, California. Known for its warm hospitality and breathtaking coastal views, this charming inn offers a delightful culinary experience to its guests. The recipe we will explore from Brewery Gulch Inn is their signature dish, "6526," a mouthwatering creation that combines the freshest local ingredients with innovative flavors. Indulge in this unique and delectable recipe, which perfectly captures the essence of Mendocino's vibrant culinary scene.
Keywords: Brewery Gulch Inn, Mendocino, bed and breakfast, signature dish, local ingredients
Brewery gulch inn details
Internet Cookbook
Other Bed and Breakfast, Country
California
from Chef Jeffrey Neumeier
- Ingredients
- 8 ounces fresh porcini (or other wild mushrooms)
- 1 Tablespoon extra-virgin olive oil
- 1 shallot, diced
- 1 clove garlic, diced
- 1 teaspoon fresh thyme leaves
- 4 slices of applewood smoked bacon (cooked, drained, and chopped)
- 4 ounces chevre
- Sea salt and fresh pepper to taste
- 2 sheets puff pastry
- Egg wash (1 egg whisked with 1/4 cup milk)
Heat olive oil over medium heat in a saute pan. Add shallots, garlic, and thyme and cook until slightly golden, then add mushrooms. Continue to cook until mushrooms have released their liquid. Season with salt and pepper. Cool and refrigerate.
Roll out 2 sheets of puff pastry into two 12-inch circles. Spread the mushroom mixture in center of 1 pastry circle, leaving a 1-inch edge. Crumble chevre evenly over the mushroom mixture, and sprinkle the chopped bacon over the chevre. Baste the 1-inch edge with egg wash and place the remaining pastry sheet on top.
Pinch and roll the 2 edges together in a circular motion, making sure to get a good seal. Decorate the top sheet by gently scoring the surface with a sharp knife in any design you like, making sure to poke a hole in the middle for ventilation. Baste the whole tart with egg wash and bake at 375 degrees for 25 to 30 minutes until golden brown. Cut into wedges to serve, garnished with fresh thyme sprigs.
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Brewery gulch inn
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