Executive Chef Anthony Hubbard of Chow Foods obviously loves what he does for a living. Recently crowned the “Prince of Pork” in a Seattle chef competition, Anthony was kind enough to show us commoners a thing or two about mushrooms. (On Sunday, September 27th, Anthony and crew are roasting a 100-lb pig at the 5 Spot on Queen Anne. Only $12 a plate, from 5 – 10 pm.)
Reflecting bowl. Photo by Kelly Cline
Sweating shrooms. Photo by Kelly Cline
End of Summer Mushroom Sauté
8 ounces lobster mushrooms
8 ounces white chanterelle mushrooms
3 ounces (6 tablespoons) butter
1 tablespoon garlic, finely chopped
2 tablespoons shallot, finely chopped
2 teaspoons parsley, finely chopped
1/4 – 1/2 cup white wine
2 cups purslane leaves, picked
1 cup fennel bulb, shaved
1 cup spring onions, bulb and shoot, sliced thin
Vinaigrette:
2 pounds heirloom tomatoes, roughly chopped
1 tablespoon lemon juice
2 teaspoons shallot, finely chopped
1 cup extra virgin olive oil
Procedure:
Clean and slice the mushrooms. Heat the butter in a large sauté pan until the foam subsides. Add the garlic and shallot, sauté briefly. Add the mushrooms and sauté until nicely colored. Deglaze with a little white wine, add parsley, and season with salt and pepper to taste.
Toss the chopped heirloom tomatoes with a little salt and let sit for 10 minutes. Mix in the lemon juice, shallots and oil. You want some chunks of tomatoes in there, so don’t strain it.
Toss the purslane, fennel and spring onions with some of the tomato vinaigrette. Place the cooked mushrooms over the top and sprinkle with a bit of sea salt (Niçoise Olive salt is a good one for this).
(Sources: white chanterelle and lobster mushrooms from Foraged and Found Edibles, fennel and purslane from Local Roots Farm, spring onions from Sunfield Farm, and Niçoise Olive Salt from Secret Stash Salts.)
Chef Anthony and sous Joe. Photo by Kelly Cline
One lovely sample. Photo by Kelly Cline
Demo sign made from recycled cabinet doors. Photo by Kelly Cline
Comments on this entry are closed.