Marinated Wild Mushrooms with Toasted Pine Nuts - Recipe Finder
Marinated Wild Mushrooms with Toasted Pine NutsPhoto by:
Top Chef Masters, Season 4, Episode 8, Elimination Challenge
- 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
- salt and black pepper, to taste
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.