the May Bon Appetit last night and saw this in the R.S.V.P. section. It's from Marco Pierre White's Yew Tree Inn near the Village of Highclere in the UK. I can't find it on the site, but dh scanned it. I thought since you were interested in marrow bones, you might like to see this one.
Mushroom Toasts with Bone Marrow & White Wine Butter Sauce
Bon Appetit, May 2007
6 servings
In this rich starter, beef marrow (the fatty substance in the middle of a bone) is poached until soft, then served on toast. The marrow needs to soak overnight, so be sure to begin one day ahead.
Marrowbones can be found at some supermarkets. If unavailable, ask the butcher to order them for you. The bones are usually cut into 2- to 3-inch lengths, but ask the butcher to cut the bones into 3/4- to 1-inch-thick slices to make the marrow easier to pop out.
12 3/4- to 1-inch-thick pieces beef marrowbone
15 tablespoons chilled unsalted butter, cut into tablespoon-size pieces, divided
12 crimini (baby bella) mushrooms (about 1 1/2 inches in diameter), stems removed
1/3 cup chopped shallots
1/4 cup dry white wine
2 tablespoons white wine vinegar
6 tablespoons heavy whipping cream
ground white pepper
6 1/2-inch-thick diagonal baguette slices, toasted
sea salt (such as Maldon)
chervil sprigs
Push marrow out of bones; place in small bowl. Add enough cold water to cover. Cover and chill overnight.
Poach marrow in medium saucepan of simmering salted water until soft, about 1 minute. Drain; rinse under cold water to firm. Drain; pat dry. (Do ahead: Can be made 4 hours ahead. Cover; chill.)
Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until soft and brown, turning occasionally, about 7 minutes. Keep warm. (Do ahead: Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)
Boil shallots, wine, and vinegar in small saucepan until reduced to syrup, about 4 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to medium and gradually whisk in remaining 12 tablespoons butter 1 piece at a time just until melted. Season butter sauce to taste with salt and white pepper. Cover and keep warm over lowest possible heat, stirring occasionally (do not boil).
Heat another heavy large skillet over medium-high heat. Add marrow to dry skillet and cook just until brown around edges, turning occasionally, about 3 minutes. Drain on paper towels.
Place 2 mushrooms on each toast, stemmed side up. Place 1 marrow piece atop each mushroom. Drizzle butter sauce over mushrooms. Sprinkle with sea salt, garnish with chervil sprigs, and serve.
Mushroom Toasts with Bone Marrow & White Wine Butter Sauce
Bon Appetit, May 2007
6 servings
In this rich starter, beef marrow (the fatty substance in the middle of a bone) is poached until soft, then served on toast. The marrow needs to soak overnight, so be sure to begin one day ahead.
Marrowbones can be found at some supermarkets. If unavailable, ask the butcher to order them for you. The bones are usually cut into 2- to 3-inch lengths, but ask the butcher to cut the bones into 3/4- to 1-inch-thick slices to make the marrow easier to pop out.
12 3/4- to 1-inch-thick pieces beef marrowbone
15 tablespoons chilled unsalted butter, cut into tablespoon-size pieces, divided
12 crimini (baby bella) mushrooms (about 1 1/2 inches in diameter), stems removed
1/3 cup chopped shallots
1/4 cup dry white wine
2 tablespoons white wine vinegar
6 tablespoons heavy whipping cream
ground white pepper
6 1/2-inch-thick diagonal baguette slices, toasted
sea salt (such as Maldon)
chervil sprigs
Push marrow out of bones; place in small bowl. Add enough cold water to cover. Cover and chill overnight.
Poach marrow in medium saucepan of simmering salted water until soft, about 1 minute. Drain; rinse under cold water to firm. Drain; pat dry. (Do ahead: Can be made 4 hours ahead. Cover; chill.)
Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until soft and brown, turning occasionally, about 7 minutes. Keep warm. (Do ahead: Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)
Boil shallots, wine, and vinegar in small saucepan until reduced to syrup, about 4 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to medium and gradually whisk in remaining 12 tablespoons butter 1 piece at a time just until melted. Season butter sauce to taste with salt and white pepper. Cover and keep warm over lowest possible heat, stirring occasionally (do not boil).
Heat another heavy large skillet over medium-high heat. Add marrow to dry skillet and cook just until brown around edges, turning occasionally, about 3 minutes. Drain on paper towels.
Place 2 mushrooms on each toast, stemmed side up. Place 1 marrow piece atop each mushroom. Drizzle butter sauce over mushrooms. Sprinkle with sea salt, garnish with chervil sprigs, and serve.