1.5-2# fresh mushrooms
2 tablespoons freshly chopped curly parsley
1 tablespoon freshly chopped thyme
1 tablespoon cooking sherry
Canola or grapeseed oil
Kosher salt to taste
Black pepper to taste
2-3 oz. chicken stock
2 tablespoons unsalted butter
Olive oil to taste
Ciabatta or sourdough bread
Pickled Red Onions
2 red onions, finely diced or sliced
2 cups red wine vinegar
2 cups water
1 cup sugar
1 tablespoon kosher salt
1 cup red cooking wine
2 bay leaves
1 large sprig thyme
4 garlic cloves
1 teaspoon black pepper corn
1 teaspoon crushed red pepper
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
-Clean mushrooms thoroughly, and cut into bite sized pieces. If using button/cremini mushrooms, remove stems, and slice into ¼ inch slices.
-In a large sauté pan, add enough canola or grapeseed oil to coat the bottom
of the pan, and heat until almost smoking.
-Place just enough mushrooms in the pan to cover the bottom; do not crowd. Cook over medium-high heat until the mushrooms begin to brown and have released all their water.
-Once the water has cooked out of the mushrooms, season with salt and pepper.
-Off the heat and away from flame, add 1 tablespoon of cooking sherry to the pan.
-Return the pan to the heat, and add 2-3 oz. chicken stock, 2 tablespoons of butter and a large pinch of parsley and thyme.
-Reduce the chicken stock by half over medium heat until the butter melts and forms a light sauce. Taste, and adjust the seasoning if needed.
-Spoon the mushrooms and pan sauce over sliced, grilled, crusty bread such as ciabatta or sourdough.
-Sprinkle pickled red onions (see recipe on this page) over the top, and drizzle with olive oil, extra parsley, thyme and salt as needed.
Pickled Red Onions
-Combine herbs and spices into a cheese cloth bundle, and set aside.
-Cook red wine in a pot large enough to hold all the ingredients until it is reduced to ¼ cup.
-Add vinegar, water, sugar, salt, and the cheese cloth bundle, and bring to a boil.
-Once boiling, pour pickling liquid over prepared onions, and allow to set out at room temperature until cooked.
-Use a plate to make sure onions stay submerged, and refrigerate once cooled
to room temperature.