Executive Chef Jürgen Spagolla
8 ounces red onion, quartered
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup unsalted butter
1 pound chopped mixed mushrooms
4 garlic cloves
1 1/2 cup chopped fresh leeks
1 1/3 cup white bread crumbs
1/2 cup white cheddar cheese
1 egg lightly beaten
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
Salt & pepper to taste
1/2 tablespoon crushed red pepper
Plain bread crumbs if needed
4 ounces baby greens
1/2 cup champagne vinaigrette
24 blanched & cooled asparagus tips or
12 grape tomatoes cut in half
The Trapp Family Lodge
700 Trapp Hill Road, PO Box 1428
Stowe, Vermont 05672
Phone: 1.800.826.7000 * www.trappfamily.com
Nestled in Vermont’s Green Mountains, the Trapp Family Lodge
is a 2,700-acre resort with panoramic vistas, spectacular
gardens, an Austrian-style main lodge and a dining room
well-known for its European specialties. The Trapp Family,
made famous by the “Sound of Music”, continues to own and
operate the Inn. Since opening in 1950, it has expanded with
a new enlarged lodge, guest houses, the Nordic Ski Center
and year-round music and recreational activities.
Mushroom Cakes with Baby Greens
Preheat oven to 400°F. Place onion in small baking dish.
Drizzle with 2 tablespoons olive oil and vinegar. Sprinkle
with salt and pepper. Cover and bake until onion is tender,
basting occasionally, about 55 minutes. Cool.
Melt 1/4 cup butter in large skillet over medium heat. Add
all mushrooms and 4 garlic cloves; sauté until mushrooms are
very soft, about 12 minutes. Transfer to medium bowl. Melt
remaining butter in same skillet over medium heat. Add leeks
and sauté until soft, about 4 minutes; add to mushrooms.
Cool. Mix in bread crumbs and cheese.
Whisk eggs, thyme, chives and red pepper in a bowl. Pour
over mushroom mixture; stir to blend. Season with salt and
pepper. Shape into 3”-diameter patties, using about 1/3 cup
mixture for each. Transfer to baking sheet. Cover and chill
at least 1 hour.
Preheat oven to 350°F. Coat mushroom cakes with flour.
Heat 1 tablespoon olive oil, or more as needed, in large
nonstick skillet over medium heat. Add cakes and cook about
2 minutes or until brown. Transfer to baking sheet; place in
oven and bake until cooked through, about 5 minutes.
Meanwhile divide washed baby greens among the plates and
sprinkle with champagne vinaigrette. Top each with four
asparagus tips or four grape tomato halves as available
seasonally. Place two mushroom cakes and the baked onions
next to the greens. Serves 6.