Mushrooms
are like sponges full of water. When subjected to heat, they release
their liquid, and after some of it evaporates, they will suck the rest
back up. So start by letting them hit the hot oil, sizzle and then color
a bit. Liquid will exude into the pan, partly evaporate and then return
into the mushrooms. Once the pan is pretty much liquid-free, it’s time
to reintroduce flavorful liquids, which the mushrooms will also take up.
2 tablespoons extra virgin olive oil
1 pound fresh chanterelles
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 cup vegetable stock
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 tablespoon chopped flat leaf parsley
1 tablespoon cold butter
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
4 slices toasted sourdough, for serving
4 tablespoons shaved vegetarian Parmesan
1. Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
2. Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
3. Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Yield: 4 servings.
2 tablespoons extra virgin olive oil
1 pound fresh chanterelles
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 cup vegetable stock
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 tablespoon chopped flat leaf parsley
1 tablespoon cold butter
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
4 slices toasted sourdough, for serving
4 tablespoons shaved vegetarian Parmesan
1. Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
2. Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
3. Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Yield: 4 servings.
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