Marinated Wild Mushrooms with Toasted Pine Nuts

Marinated Wild Mushrooms with Toasted Pine Nuts - Recipe Finder

Marinated Wild Mushrooms with Toasted Pine Nuts

Info

Course:
Appetizer, Appetizer
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Moderate

Photo by:

Top Chef Masters, Season 4, Episode 8, Elimination Challenge

Ingredients

12 packages enoki mushrooms
2 lbs crimini mushrooms
2 lbs button mushrooms
2 lbs Piopini mushrooms
2 lbs miatake mushrooms
3 lbs oyster
2 bunches rosemary
2 head garlic, split
1 bottle of white wine (750 ml)
1 bottle of champagne (375 ml)
1 bottle of rice vinegar (375 ml)
1/2 cup sugar 
1 gallon of water
9 red onions
12 bunches of chives
4 bunches of parsley
2 bunches of mint
3 tablespoons black pepper
3 tablespoons juniper
3 tablespoons cloves
pine nuts, as wanted
Douglas fir oil
Mugolio
salt and black pepper, to taste

Directions

In a pot, mix all the liquid ingredients with herbs, garlic, and spices. Bring to a boil and let simmer for 15 minutes to develop flavor. Strain into a clean pot, and place pot back on the stove. Add mushrooms and bring to a simmer; cook for 5 minutes.

Strain the mushrooms and place on a steel pan, season with salt and black pepper. Dress with Douglas fir oil and mugolio.

Cut the chives into 2-inch batons; rough cut the parsley and mint. Fry the pine nuts until golden brown, then season with salt and pepper.

Place the mushrooms in a mixing bowl, add herbs, and mix well. On a mandolin, slice the red onion very thin. Add to mixing bowl and season with salt and pepper, then serve.