Executive Chef Jürgen Spagolla
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
  • 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

    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.

  • Trapp Family Lodge