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Side Dish
4 - 6 servings
15 minutes
25 minutes
Chef Christina Pirello
Extra virgin olive oil
2 cloves peeled garlic, thinly sliced
6 shallots, cut into thin half-moon slices
6 Dried Shiitake Mushrooms, soaked until tender and thinly sliced
10 ounces Crimini Mushrooms, cleaned and thinly sliced
10 ounces Chanterelle Mushrooms or Oyster Mushrooms, trimmed
1/4 cup mirin or white wine
1 organic lemon, grated zest
1/2 organic lemon juice, freshly squeezed
1 small bunch chives, minced
1 whole grain sourdough baguette, sliced into 1/2 inch thick oblongs
1 teaspoon curry powder
6 tablespoons pine nuts, coarsely chopped
1 pinch sea salt
Place a small amount of oil, garlic and shallots in a deep skillet and turn heat to medium.
When the shallots begin to sizzle, add a generous pinch of sea salt and sauté for 1-2 minutes.
Add shiitake, a pinch of salt and sauté for 1 minute. Stir in crimini and chanterelles, a pinch of salt and sauté until the mushrooms begin to release their juices.
Add mirin, lemon zest and season lightly with salt. Continue to cook, stirring frequently, until mushrooms reabsorb their juices and begin to brown, 7-10 minutes.
Remove from heat and stir in lemon juice and chives. Preheat oven to 375°F and line a baking sheet with parchment.
Brush each slice of bread lightly with oil and bake until the edges are crisp and golden, about 10 minutes. While the bread bakes, heat a dry skillet over low heat.
Dry roast curry powder for 2 minutes. Stir in pine nuts and salt and dry roast until the curry turns from orange to bright yellow, about 2 minutes.
Cool and transfer to a small glass jar. To serve, mound sautéed mushrooms onto bread and sprinkle generously with curried pine nuts. Serve immediately.
You will have more curried pine nuts than you need for this recipe. They will keep, sealed in a glass jar, for about 3 weeks.
