For the preserved chanterelles
3 lb trimmed and cleaned chanterelles
1 cup EVOO
1/2 cup white wine vinegar
3 shallots sliced thin
5 cloves garlic sliced thin
6 sprigs of thyme
2 sprigs of basil
1 tablespoon whole grain mustard
Zest of one lemon
Salt and pepper to taste
- Roast the mushrooms in a large sauté pan over medium high heat for 5-6 minutes in a 1/2 cup of EVOO.
- Add the sliced shallots and garlic, and cook for an additional 2 minutes. Immediately add the white wine vinegar, herbs, lemon zest and whole grain mustard to stop the cooking process. Season with salt and pepper, and cover with the remaining EVOO. These mushrooms will hold up to two weeks in the fridge and they are great for all sorts of different applications!
Roasted small tomatoes
3 lb small in season local tomatoes (sungolds are my favorite!)
1/2 cup EVOO
3 sprigs of thyme
6 cloves garlic, peeled and smashed
4 sprigs of thyme
3 sprigs of basil
salt and pepper
- Toss all of the ingredients together and roast at 275 degrees for 2 1/2 hours or until the tomatoes begin to slightly caramelize. The tomatoes will release their juices into EVOO making for a delicious sauce that will pair well with almost anything!
- To serve thinly slice and toast some bread of your choice with a little garlic, EVOO and salt. Smear a little Brebis on the bread and dress with the slow roasted tomatoes, preserved chanterelles, torn basil and fresh cracked pepper. Garnish with a little spoonful of the preserved mushroom oil and enjoy.
