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!
Wild Mushroom Fricassee on Garlic Toasted Crostini
Serves: 12 to 16 bites
Prep Time: 10 minutes
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!
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