Mixed Mushrooms on Brioche with Arugula

One of my favorite cacti the prickly pear is just starting to bloom here in the desert. Notice how some of the pads are a little purple. That is supposed to be some type of plant survival mechanism to protect itself from the cold and drought and will turn a green color when conditions are better.

This recipe comes from Chef Payton Curry who was at our local farmer's market located at the Town n Country Center on Wednesdays. I always visit the same farmer; Farmer McClendon who is very much the local celebrity. The rock star of vegetables if you will. Recipe calls for foraged mushrooms, triple soaked, I used mushrooms that I had picked up at the local grocer.

Ingredients for Mushrooms and Brioche:

1/2lb mixed mushrooms, used shiitake, crimini and button (sliced)
1 ea green garlic, half moon cut down the middle, julienned
2 ea shallots, minced
3-5 pcs grilled asparagus stems coined
2 Tablespoons Madeira/Marsala
2 Tablespoons red wine
1/4 cup green garlic broth, chicken or veal stock
1-2 Tablespoons Creme Fraiche
1-2 Tablespoons Pecorino, grated fresh
Parsley, chopped to taste
Brioche, sliced and toasted

To prepare:

Clean mushrooms by wiping off with wet paper towel. Warm a saute pan with about 1-2 tablespoons of olive oil. Add mushrooms. Let them cook and caramelize by not moving them around in the pan, just let them sit. Once nice and brown add green garlic, shallots, asparagus; and saute until wilted and fragrant.

Add Madeira, reduce to syrup. Add red wine, reduce. Add stock and when reduced by half, swirl in Creme Fraiche.

Cook until thickened, do not boil or the Creme Fraiche will break. Add cheese, parsley and black pepper to taste. A touch of red wine vinegar or a nice Balsamic will be necessary to add acid.

Ingredients for salad:

1/2lb Arugula
Celery leaf slightly chopped
1 lemon zest ed
1-2 Tablespoons Pecorino, grated fresh

Black pepper to taste

To prepare:

Toss arugula, celery leaf, lemon zest and parsley with a bit of olive oil and salt. Grate cheese over top and a crack of pepper.

To plate:

Place bread on plate, spoon over mushroom mixture. Serve with salad of arugula salad. Enjoy!


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