Sauteed Wild Mushrooms
An elegant starter or side dish, the richly flavored sauteed mushrooms are so delightful, you will need to double the batch so you have enough to keep people satisfied.
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
6-8 shallots, thin half moon slices
6-8 dried shiitake mushrooms, soaked until tender, thinly sliced
10 ounces crimini mushrooms, brushed free of dirt, thinly sliced
10 ounces chanterelle or oyster mushrooms, trimmed
1/4 cup mirin
grated zest of 1 lemon
juice of 1/2 lemon
1 small bunch fresh chives, minced
1 whole grain sourdough baguette, sliced into 1/2-inch thick oblongs
1 teaspoon curry powder
6 tablespoons shelled hempseeds
pinch sea salt
Place a small amount of oil, garlic and shallots in a deep skillet and turn heat to medium. When the shallots begin to sizzle, add a generous pinch of sea salt and saute for 1-2 minutes. Add shiitake, a pinch of salt and saute for 1 minute. Stir in crimini and chanterelles, a pinch of salt and saute until the mushrooms begin to release their juices. Add mirin, lemon zest and season lightly with salt. Continue to cook, stirring frequently, until mushrooms reabsorb their juices and begin to brown, 7-10 minutes. Remove from heat and stir in lemon juice and chives.
Preheat oven to 375 and line a baking sheet with parchment. Brush each slice of bread lightly with oil and bake until the edges are crisp and golden, about 10 minutes. While the bread bakes, heat a dry skillet over low heat. Dry roast curry powder for 2 minutes. Stir in hempseeds and salt and dry roast until the curry turns from orange to bright yellow, about 4 minutes. Cool and transfer to a small glass jar.
To serve, mound sauteed mushrooms onto bread and sprinkle generously with curried hempseeds. Serve immediately. Makes 8-10 servings.
Note: You will have more curried hempseeds than you need for this recipe. They will keep, sealed in a glass jar, for about 3 weeks.