There’s a little fruit & veg grocer near me. They always have amazingly large and gorgeous mushrooms out in baskets. For whatever reason, the last time I went I looked at the chestnut mushrooms - which I’ve never cooked with. I noted their high price of $20/pound and I said to myself “that’s insane.”
But then I pondered it for a moment.
Beef often costs about that much depending on the cut… if I were to treat these mushrooms as a special and filling treat, then what’s the big deal? I took a full pound of the mushrooms, bought some crème fraîche, a black brioche and headed to the register.
If the mushrooms are the main even for a light dinner or elegant lunch, then this price is warranted. They’re meaty, healthy, delicious and exotic. Bringing them into our diet as a meat replacement more often has to be a good thing.
6-8 thick toasts
Ingredients:
1 pound meaty/woody mushrooms (oyster, shiitake, chestnut, trumpet, porcini, ect)
1 red onion, medium half-moon cut
3tbsp unsalted, good quality butter
1.5TBSP crushed fennel seeds
1tsp, ground white pepper
kosher salt to taste
2tbsp balsamic vinegar
8 sage leaves
6-8 slices of good quality slicing bread - sliced on the thicker side 3/4 - 1” and toasted
1tbsp crème fraîche per toast
equipment
large carbon steel/cast iron pan
toaster
steps
Prep the mushrooms. If they’re dirty a toothbrush dedicated to mushroom cleansing is the way to go. Plan on how to cut them. Small pieces are not ideal - we want to keep their beautiful shapes. For very large mushroom, cut them in half the long way.
In the pan over medium high heat (no oil or butter) place the mushrooms cut side down if applicable. Cook them for 5-10 minutes, until they begin to shrivel, expel moisture and shrink a bit.
Add the butter, onions, fennel seeds, white pepper, sage and salt. Stir and allow to cook an additional 5 minutes.
Shut off the heat and add the balsamic to stop the cooking.
Slice your bread on the thicker side, toast the slices and set aside.
Spread crème fraîche on the bread slices. Top with the mushroom onion mixture.
mushrooms will last 3-4 days in the fridge and are a great addition to salads, pizza, farro, pastas and potatoes.
My fathers poor family in East Prussia ate mushrooms as a meat substitute.called it poor man’s meat.
Love the concept of spending on elegant veg the way we do meat! Need to find this market. I've never seen black brioche.