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Featured Recipe

Perplexed Portobello Steak with Mushroom Puree & Mushroom Crudo


Chef Ryan Scott

Servings: 2

Portobello Steaks Recipe


  • 2 whole Portobello Mushrooms 
  • ½ whole small Onion, diced 
  • 1 whole Garlic Cloves, minced 
  • 1 cup Vegetable Broth 
  • 3 tablespoon Balsamic Vinegar 
  • 1 tablespoon White Wine 
  • 1 teaspoon Thyme  
  • ½ teaspoon Rosemary
  • 1 tablespoon Extra-Virgin Olive Oil


Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat.  Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top. 

Mushroom Puree


  • ½ pound Crimini Mushrooms, finely diced
  • ½ pound fresh Shiitake Mushrooms, trimmed and finely diced
  • 2 Shallots, minced
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 teaspoon minced fresh Thyme Leaves
  • ½ cup Vegetable Stock
  • 1 tablespoon Sherry Vinegar
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste


Heat a sauté pan over medium-high heat and add oil and butter. Sauté the shallots until translucent, about 1 minute. Add the mushrooms and thyme; sprinkle with salt and pepper, and cook over moderate heat for until the mushrooms' liquid evaporates, about 10 minutes. Add the stock and vinegar and bring to a boil, and simmer briskly until thick, 7 to 10 minutes.  Carefully transfer mixture to a blender and puree until it reaches a smooth consistency, but still thick.  Refrigerate until ready to use.

Mushroom Crudo


  • ½ cup Mushrooms, thinly sliced
  • ¼ cup Red Onion, finely diced
  • 1 teaspoon Garlic, finely chopped
  • 2 tablespoons Green Garlic, finely chopped
  • 1 tablespoon Parsley, finely chopped
  • 1 teaspoon Sherry Vinaigrette
  • 3 tablespoons Extra-Virgin Olive Oil
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste


In a bowl, combine mushrooms, onion, garlic, parsley and vinaigrette.  Steam in olive oil and stir well.     


Place a layer of Mushroom Puree on the bottom of a plate.  Layer with Portobello Steak and top with Mushroom Crudo.  Serve with Roasted Yukon Gold Potatoes.