Get This At Your Farmers Market This Weekend

Chanterelle mushrooms; these made the trip to the market from North Bend. At the Broadway Market they are eight bucks for a 1/2 pound, and I got a very heavy half-pound. I ended up just eating them out of the pan, alternating each bite with a sip of an excellent Pinot Noir.

Need to know where and when a market is happening in your area? Click here.

You need:
Mushrooms (duh)
A shallot
Olive oil
Salt and pepper
Red wine (something decent enough to drink)

Rinse (yes, rinse) the dirt off the mushrooms and cut them in half down the stem. (They are too pretty to brutalize too much with your knife). Slice the shallot. Heat up the olive oil in your (preferably) stainless steel pan to medium (or “5”). Add the mushroom and shallot and hit it with a generous amount of salt and a few grinds of pepper. The salt will leech out all of the moisture in the mushrooms and they will almost braise in their own juices. When the moisture is gone, the mushrooms with start to roast in the pan and you will see little brown, crispy bits in the bottom of the pan. Add about a 1/4 cup of wine and scrape up all the bits from the bottom. Let the wine soak into the mushrooms and serve.

I know most chefs say to brush the dirt off of the mushrooms because rinsing them will cause them to become waterlogged, but I think that is bunk. A stainless steel pan is nice because it forms the fond (aka the crispy bits at the bottom of the pan) in a manner that no nonstick pan can compete with.

If you happen to have an amazing Burgundy fall from the sky (see below), this is the best Pinot Noir possible for your dish.

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