Crispy (no mush)Shrooms + Mushroom Tartiflette
Mixed Crispy Mushrooms
¼ lb Shiitakes (Sliced)
½ lb Trumpet Mushrooms (quartered into long strips)
¼ lb Maitake Mushrooms (broken apart into wedges)
1 tbsp Italian Compound Salt
Shiitakes Mushrooms: Peel the caps away from the stems (save them in the freezer for mushroom stock!), then slice into 1/2 inch strips.
Trumpet mushrooms: cut off the bottoms, then cut each mushroom into 4 strips lengthways.
Maitake mushrooms: Cut the bottom off the bunch, then peal groups of petals off by hand.
Heat a medium sauce pan with a thin layer of evoo until just before it is smoking, when you can smell the oil getting fragrant, it is ready. Add your shiitakes and trumpets (don't crowd the pan), and season with Italian compound salt, let them get nice and brown before shaking the pan, after 3-5 min one side should be getting a dark golden color, once that happens shake the pan or flip with a spatula. Add your Maitakes, season and continue to cook on the other side for another 3-5, then give a shake to the pan and cook until all sides look golden brown. Scoop from the pan and set aside on a drying rack.
Enjoy with a bright aioli!
FOR EXTRA (DELICIOUSNESS) CREDIT
Take these shrooms to the next level with this Mushroom Tartiflette Recipe!
5 strips bacon, cubed
2 small shallots, chopped
¼ cup white wine
1 wh Walden Cheese (Bisected and then each half cut down the middle – so you have 4 half moon pieces with rind on one side and inner cheese paste on the other)
- Preheat broiler and warm your mushroom pan over medium heat.
- Start by crisping your bacon in the pan you used for the mushrooms, once crispy remove and put aside.
- Sauté shallots in the bacon fat until barely browned (3 minutes), throw the shrooms in tossing to mix and deglaze with the wine.
- On top of the shrooms, arrange the pieces of Walden rind side up, space them evenly around the pan.
- Top the whole mixture with your crispy bacon and put in the broiler for 5 minutes.
- Cook until the rind becomes golden brown and curls up at the edges (it will become crispy like good pastry when it cools slightly!)