Crab Meat & Portobello Mushroom Carpetbagger

Using a knife, gently grasp top skin of mushroom cap and pull from the outside to the center. Continue this method until all the skin is removed.

Using a 3-inch ring cutter, cut each cap into equal circles. Reserve all excess. Combine olive oil with Worcestershire Sauce; brush the mixture liberally on each circle. Allow to set at least one hour. Lightly sauté in remaining olive oil mix on low heat. Chop remaining mushroom scraps and sauté in remaining olive oil mix until tender. Set aside to cool, and then spoon on top of eight of the mushroom circles.

In a large pan, sauté shallots in 1 Tbs. butter until translucent. Add 1/2 cup cream and reduce by half. Remove from heat and add truffle oil, mustard and chopped herbs. Place mixture in a bowl. Allow to cool and add eggs and breadcrumbs, stirring until incorporated. Add crab meat and salt and pepper to taste. Mix gently, taking care not to break up the lumps of crab.

Place one eighth of the crab mix on top of mushroom circles. Wrap each sandwich in a strip of Applewood Bacon and secure it with a toothpick. Refrigerate until needed.

Melt half of remaining butter in medium sauce pan and add onions. Sauté until tender, then cover and reduce heat until the onions are deeply caramelized. Add stock and reduce by 2/3. Add remaining cream and Madeira; reduce by half.

Place onion cream in blender and run until smooth. Strain and season.

Place carpetbaggers in a preheated 400 degree oven and bake for 10 minutes.

Place an eighth of the cream in a circular ribbon on eight plates. Place one carpetbagger on each plate and garnish as desired.