Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Mushroom Caps with Deviled Crab

Morton's the Steakhouse Recipe

Serves 6

12 medium white mushrooms, each 1 1/2 to 2 inches wide, stemmed
2 teaspoons olive oil
freshly ground white pepper
5 ounces lump crabmeat
3 tablespoons mayonnaise
2 teaspoons minced fresh curly leaf parsley
2 teaspoons dry white wine
1 teaspoon dried taragon
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce

Preheat the oven to 350 degrees.

Put the mushrooms, stem side up, on a wire rack. Place the rack on a baking sheet. Drizzle the oil over the mushrooms and season with white pepper to taste. Bake for 10 to 12 minutes, or until the caps are filled with liquid and they yield to the touch, but are still firm.

Remove the mushrooms from the oven and set aside at room temperature for a few minutes to cool slightly,upturned so that the liquid can drain. Remove the mushrooms from the rack, pat dry with paper towels, and transfer to the baking sheet. Refrigerate to cool.

Meanwhile, place the crabmeat in a medium mixing bowl and pick through to remove any bits of shell. Gently break the lumps apart.

Raise the oven temperature to 450 degrees.

In a small bowl, mix the mayonnaise, parsley, wine, tarragon, mustard, and Tabasco sauce.
Season to taste with salt and pepper. Add to the crabmeat and toss to mix well.

Remove the baking sheet with the mushrooms from the refrigerator. Fill each mushroom cap with the crab mixture an bake for about 10 minutes, or until golden brown. Allow to cool for a few minutes and serve warm.

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