by Chef Kendall Huff
Native Foods Cafe
Here is the final recipe from our last round of super fun cooking demos last month. Fricassee is a broad term used to describe a stewed dish. So I guess this is like a stewed appetizer that I like to put on crackers or bread. And I love shrooms.... so I REALLY love this recipe. If you can't find all the mushrooms I listed in the recipe, feel free to substitute with other mushrooms... and enjoy!
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes
Wild Mushroom Fricassee on Garlic Toasted Crostini
Serves: 12 to 16 bites
Prep Time: 10 minutes
Smiles: TONS
1 # Shitakes (cleaned and steams removed)
1 # Portabellas (cleaned, diced ¼ inch)
1# Maitake Mushrooms
½ # King or Oyster Mushrooms
½ # Chanterelles or Lobster Mushrooms
2 cloves Garlic (minced)
2 each Shallots (minced)
¼ cup Garlic Oil
1 each Mini Baguette (6 in long)
2 tsp Sea Salt
½ tsp Cracked Black Pepper
1 to 1.5 oz non-dairy sour cream
1. Preheat oven for 350 degrees.
2. Slice baguette into 12 to 16 ¼ inch slices. Brush with garlic oil and season with salt and pepper.
3. Toast for 9 to 11 minutes or until golden brown.
4. Clean all mushrooms accordingly (all are different). And trim/dice into ½ in or so pieces.
5. Heat sauté pan up on medium high heat. Add 2 tablespoons garlic oil.
6. Add garlic and shallots and cook until transparent.
7. Add larger mushrooms first (lobster, portabella and king).
8. Sauté for 3 minutes then add all other mushrooms.
9. Season with salt and pepper. Add more oil if mushrooms start to “dry” out. Cook for another 5 minutes.
10. Remove from the heat and allow the mushrooms to cool down until you can handle them. Rough chop the mixture and transfer it to a bowl.
11. Add the sour cream, mix well and taste. Need more seasoning? DO IT!
12. Scoop or spread the goodies onto the crostini or Dip IT!
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes