Mushroom Ragout
Sautéed with shallots and simmered in dry white wine, these tender mushrooms are the perfect pairing with braised duck legs and pan-crisped spaetzle. Be sure to cook the mushrooms in batches; each type cooks differently, and the cook times are crucial to preserve the texture of each variety. Don’t stir the mushrooms too frequently while cooking to allow them to develop deep color and flavor.
King Oyster Mushroom Steaks with Pesto and Almond Aillade
Chef Julia Sullivan employs a duo of cast-iron skillets to prepare the tender, crispy-edged mushroom steaks at Henrietta Red in Nashville; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon this rustic French sauce.
Wild Mushrooms with Leek-Garlic Puree and Buckwheat Crêpe Crackers
Shiro dashi is a concentrated soup base combining dashi, white soy sauce, mirin, and sugar. It brings a sweet, savory depth of flavor to the wild mushroom and onion mixture. Chicken stock can be substituted if shiro dashi is unavailable.
Enoki Blooms
With a mild, almost fruity mushroom flavor and crisp-tender texture, enoki mushrooms fry beautifully. Soaking the mushrooms in fresh citrus juice carries flavor throughout each bloom.
Mushroom Fricassee
Mushrooms, roasted until tender, soak up flavor and moisture from a bright vinaigrette.
