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Chef's Recipes

Mushroom Strudel (Serves 6)

Mushroom Strudel

Defrost 12-sheets phyllo dough (2 per strudel)

Melt 1/4 lb. butter

½ cup gorgonzola cheese

Mushroom ragout (recipe above)



  • Lay out 2 sheets of phyllo dough on non stick surface. Brush with butter to cover.
  • Fold into thirds & cut in half.
  • Spread 1/6 of mushroom ragout onto phyllo dough and sprinkle with 1/6 of gorgonzola cheese.
  • Roll tightly like a burrito and seal with butter.
  • Bake 8-10 minutes at 400˚F or until golden brown.

Serve on a fresh bed of mixed greens.

Mushroom Ragout

1 tablespoon butter

1 lb. mushrooms of choice (chopped)

Salt and pepper

½ bunch fresh thyme

1 cup sherry wine



  • In a medium saucepan heat butter and mushrooms on medium heat until moisture is almost gone.
  • Deglaze with sherry wine and reduce by ½.
  • Add thyme and cook until dry.
  • Season with salt and pepper
  • Cool.

Tequila Prawns Dinner (Serves 4)

1 tablespoon oil

20 (large) tiger prawns shelled and left whole with tails

4 Red Anaheim Chilis (small diced)

2 tablespoons chopped garlic

1 cup tequila

2 limes (juiced)

4 oz. butter

Salt & pepper to taste

Cilantro for garnish




  • In a large aluminum pan heat oil for 30 seconds.
  • Place seasoned prawns in heated pan, cook until pink (30 seconds).
  • Turn prawns over and drain oil.
  • Add peppers and garlic, sauté for 20 seconds.
  • Pull pan away from heat and add tequila and lime juice.
  • Place on burner. (Caution-may cause flame).
  • Reduce by half, whisk in 4 oz. butter.
  • Garnish with cilantro.

Place prawns decoratively tails up around a large thimble of rice.
Drizzle over prawns. Garnish with cilantro.