Lobster Mushrooms and Vidalia Onion Tournedos with Bourguignon Trimming Sauce

Deselect All

3 medium Vidalia onions, peeled and cut in half

3 sprigs fresh thyme

2 cups mushroom stock

6 tablespoons unsalted butter

2 tablespoons olive oil

1 clove garlic, finely chopped

1 pound lobster mushrooms, cleaned and cut into 1-inch pieces

2 tablespoons fresh parsley leaves, chopped

Salt and freshly ground black pepper 

Creamed Spinach, recipe follows

Bourguignon Trimming Sauce, recipe follows

Creamed Spinach:

2 tablespoons unsalted butter

1 shallot, finely diced

2 pounds spinach, washed

1/2 cup heavy cream

Salt and freshly ground black pepper

Bourguignon Trimming Sauce:

1/2 cup medium-diced bacon

2 tablespoons all-purpose flour

2 cups mushroom stock

1/2 cup pearl onions, peeled and roasted

1/2 cup peeled, seeded and medium-diced tomato

1 tablespoon fresh parsley leaves, chopped

2 green onions, finely chopped