1 stick of French or Danish butter
Brazilian sea salt or Persian Blue salt
Bottle of good Cabernet Sauvignon
Fresh roasted espresso
Pan roasted peppercorns
This delicious mushrooms recipe can be made with a variety of wines, both red and white. The Chef’s favorite is the Cabernet Sauvignon, but you can try it with other wines as well (see below some great suggestion from Chef Bryan David Scott):
- Using a Sauvignon Blanc or Pinot Grigio, will create a more savory, bright profile.
- Merlot enhances earthy notes of the mushrooms.
- Zinfandel creates a stunning affect on the nose, while on the palate delivers a wonderfully complex experience
- A 3-4 time distilled grapa is just fun.
- Soto Sake, from Japan, fully engages the earthy nuance of the mushrooms and rests them in essence of Japanese floral notes. Superb as a dessert mushroom, serve with an iced shot of Soto Sake then a shot of beautiful espresso with heavy cream. This experience promises to keep guests talking about you in wonderful ways without end
The dish can be served as an amuse bouche, appetizer or side.
- 8-10 cups whole Baby Portobello mushrooms or if standard size, slice them.
- Place in large bowl.
- Pour 750 ml of wine over mushrooms. Gently stir every 20 – 30 minutes.
- Pan roast 15-20 peppercorns. Let cool for 30 minutes. Crush to coarse grind. Add to mushrooms.
- Saute fresh minced garlic to golden brown. Sprinkle choice of salt, to taste. Add to mushrooms.
- Let mushrooms soak for 6 hours. Again, stirring gently every 20-30 minutes.
- After 6 hours, heat up fry pan to high heat. Add 5-6 knobs of butter. Brown the butter.
- Add mushrooms with liberal amount of wine to fry pan. Lightly sprinkle in some salt. After mushrooms have sweated, drain. Place back on burner, add 4-5 knobs of butter. Bring heat to medium high, gently saute. Sweat them out. Drain. Repeat process once more. Voilà!
- Serve in or on brilliant white porcelain plate/bowl.