We’re cooking Filet and Wild Mushroom Crostini with Executive Chef Jacen Scungio of Blush Winebar.
news. >>> this morning in the road show kitchen we are cooking with go providence.com. we are making a tasty dish this morning. >> good morning. >> good morning. how are you? >> immigrate because of the in — i am great because of the ingredients we have here. >> we are doing a fillet and wild mushroom crust teen knee. we have a piece of fillet 7 ounces that has been cut up diced into pieces. we have fresh garlic. some pore chene knee mushrooms cripple mini muute — creme mini mushrooms butter, shredded os ya — asiago and provolone cheese and some grilled crust teen knee and whine and oil. >> tell us all about this how it is going to come together in the dish? >> what we are going to do is grill off the fillet. get a nice press on it finish it off in the oven. everything else is in one saute pan. saute some garlic. variations of the mushrooms a little bit of butter and of course the red
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