braised mushrooms.
燜菇
Mushrooms are essentially sponges, absorbing anything you give them. When seared hard, introducing mallard flavor and cooked in what is essentially, jus, you end up with a very savoury, earthy, meat-like dish which serves as a great main or side dish.
Ingredients:
1lb cremini/shiitake/morel/chestnut/oyster, etc.
1 1/2 cup (375g) chicken/beef/mushroom/vegetable stock.
1 white onion, small dice.
2 cloves garlic, minced.
2 sprig thyme.
1 bay leaf.
2 tsp tomato paste.
50mL port wine.
100mL dry white wine.
tarragon or chives, chopped.
2-3 tbsp unsalted butter.
kosher salt.
black pepper.
Equipment:
cast-iron/sauté pan.
saucepot.
Yield:
Execution:
sear the mushrooms.
In a cast-iron set over high heat, add a few tablespoons of oil and sear the mushrooms until golden brown, do this in batches to not overcrowd the pan. Once the mushrooms are browned, season with salt and set them aside on a baking tray.
2. braise.
In a saucepot, set over medium-low heat, sweat off the onions until translucent and are starting to caramelize, add the garlic, thyme, tomato paste and bay leaf, continue to cook, add a pinch of salt.
Add the port and white wine, reduce the liquid by half over medium heat.
Add the stock and the mushrooms, increase the heat to high and bring to a boil, add the mushrooms, allow to boil for an additional 5 minutes, add a pinch of salt, reduce to low and allow to simmer for 25-30 minutes or until the jus has reduced and has become thick.
Cut the heat, add the butter and stir until incorporated, this will make the sauce feel richer, thick and glossy.
Serve, garnish with chives.