Favorite Recipes of Maverick Swaniel Harrienger

{June 30, 2016}   Portobello-Truffle Emulsion (Essential Emeril, 2015, page 34)


  • 1 portobello mushroom, stem removed
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 large egg
  • 0.5 teaspoon fresh lemon juice
  • 1 teaspoon minced shallot
  • 0.5 teaspoon minced garlic
  • 0.75 cup vegetable oil
  • 0.25 cup + 2 tablespoons white truffle oil


  1. Preheat the oven to 400 degrees F.
  2. Rub the mushroom with the olive oil, then season lightly with salt + pepper.  Place the mushroom gill side down on a small baking sheet and roast for 15 minutes.  Remove from the oven and let it cool slightly.  Chop the mushroom into small dice.
  3. Put the egg and lemon juice in a blender and process until frothy.  Add the shallot and garlic and process briefly, then add the mushroom and puree until very smooth.  With the blender running, add the vegetable and truffle oils in a very slow, steady stream through the lid until a thick emulsion is formed.  Season with salt and pepper to taste.  If using within an hour, keep at room temperature; otherwise, refrigerate.

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