From the menu of … Aqua Blue, 1564 Holcomb Bridge Road, Roswell. 770-643-8886; www.aquablueatl.com
Q: My husband and I enjoyed a great surf and turf dinner at Aqua Blue to celebrate my birthday. One of the side items we ordered was Kien’s Mushrooms. It was wonderful! We used our bread to mop up every bit of the sauce. Would you please ask them if they would share this recipe with us? Thanks.
— Carolynn Wilson, Roswell
A: Aqua Blue managing partner David Smedlund sent us the recipe for Kien's Mushrooms, named for Kien Sam, the restaurant's chef de cuisine and creator of this dish. The mushrooms for this dish come from a farm in Quincy, Fla.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
Kien’s Mushrooms from Aqua Blue
Hands on: 10 minutes
Total time: 10 minutes
Serves: 1
1 cup button mushrooms, ends trimmed
1/4 cup beef stock
1/4 cup heavy cream
2 tablespoons Harvey’s Bristol Cream sherry
2 tablespoons unsalted butter
Chopped parsley, for garnish
In a small dry skillet over medium heat, saute mushrooms until they release their juice and begin to soften, about 5 minutes. Stir in beef stock, cream, sherry and butter and continue cooking until liquid reduces by half, about 5 minutes. Transfer to serving plate and garnish with parsley.
Per serving: 472 calories (percent of calories from fat, 90), 3 grams protein, 8 grams carbohydrates, 1 gram fiber, 45 grams fat (28 grams saturated), 144 milligrams cholesterol, 561 milligrams sodium.
