Mushroom a la Grecque
Recipe by Terry Koval of Wrecking Bar Brewpub
Yield: 2qts
Note: You can cut this recipe in half and follow the same directions to make a smaller batch.
Ingredients:
2.5# Oyster mushrooms HEIRLOOM GARDENS
½ cup shaved garlic
½ cup Julian shallots
½ cup celery, brunoise
½ cup, carrot, brunoise RODGERS GREENS & ROOTS
tablespoons of kosher salt
½ qt Champagne vinegar
1qt extra virgin olive oil
½ cup chopped fresh thyme
Fresh cracked black pepper
2 cups scallions {thinly sliced}
2 tablespoons chili flakes or fresh chilies
Method:
In a large wide pot add ½ cup olive oil, bring up to high heat. Add your mushrooms to the pot. With a wooden spoon gently sauté the mushrooms for 3 to 4 minutes and to try to achieve a good sear. Add your fresh shaved garlic, shallots, celery and carrot. Sweat all your ingredients on medium heat for 5 minutes or till veggies are tender. Add your champagne vinegar and deglaze your pot, with your wooden spoon push along the bottom of the pot removing anything {FLAVOUR} that might have stuck to the bottom of the pot.* Simmer for 2 to 3 minutes and reduce 25% to burn off the raw vinegar taste.
Remove from heat and add your fresh thyme, scallions, black pepper, chili flakes and olive oil, let cool at room temperature.
Serve over Wilted Chard and Kale Salad
2 tbsp olive oil
1 bunch chard HEIRLOOM GARDENS
1 bunch kale HEIRLOOM GARDENS
Remove large stems and rough chop chard & kale. Heat 2 tablespoons of olive oil in large frying pan over medium high heat. Sauté greens until just wilted.
*Fun Fact: this technique is known as deglazing: a cooking technique for removing and dissolving browned food residue from a pan. When meat or vegetables are roasted, pan-fried, or prepared in a pan, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs. These browned bits are super tasty and help develop the intensity of flavor in a dish.
