Chef Christina Pirello
Sautéed Wild Mushrooms with Chives, Shallots and Curried Pine Nuts
Sautéed Wild Mushrooms with Chives, Shallots and Curried Pine Nuts
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Indian
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
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Extra virgin olive oil
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2 cloves peeled garlic, thinly sliced
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6 shallots, cut into thin half-moon slices
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6 Dried Shiitake Mushrooms, soaked until tender and thinly sliced
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10 ounces Crimini Mushrooms, cleaned and thinly sliced
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10 ounces Chanterelle Mushrooms or Oyster Mushrooms, trimmed
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1/4 cup mirin or white wine
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1 organic lemon, grated zest
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1/2 organic lemon juice, freshly squeezed
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1 small bunch chives, minced
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1 whole grain sourdough baguette, sliced into 1/2 inch thick oblongs
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1 teaspoon curry powder
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6 tablespoons pine nuts, coarsely chopped
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1 pinch sea salt
Directions
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.
Recipe Note
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.
Filed in:
Chanterelle Mushrooms,
Chives,
Curried Pine Nuts,
Curry,
Dried Shiitake Mushrooms,
Mushrooms,
Organic Lemon,
Oyster Mushrooms,
Peeled Garlic,
Pine Nuts,
Sautéed,
Sautéed Wild Mushrooms with Chives,
Sautéed Wild Mushrooms with Chives Shallots and Curried Pine Nuts,
Shallots,
Side Dish
