INGREDIENTS:8 very large portobello mushroom caps ½ cup extra virgin olive oil 2 Tbsp. Worcestershire sauce 1 lb. Phillips Jumbo Lump Crab Meat 2 shallots, minced 1 Tbsp. flat leaf parsley, finely chopped ½ Tbsp. thyme, chopped 3 Tbsp. Dijon Mustard 2 cups heavy cream 3 whole eggs ½ cup unflavored breadcrumbs 1 ½-2 ounces white truffle oil 4 ounces whole butter 8 slices applewood bacon 3 medium onions, chopped 1 cup veal or dark fowl stock 1 bouquet garni 2 ounces Madeira to taste, salt and ...

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