Sautéed Wild Mushrooms with Chives, Shallots and Curried Hempseeds
This starter dish is so great. The rich, earthy flavor of mushrooms gets just a subtle kick from gentle curry flavor. And if the delicious flavors aren’t enough to rev your engines, how about the essential fatty acids in the hempseeds? Decadent and good for us is as good as it gets.
Makes 8-10 servings
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
6-8 shallots, thin half-moon slices
6-8 fresh shiitake mushrooms, thinly sliced
10 ounces cremini 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 sauté for 1-2 minutes. Add shiitake, a pinch of salt and sauté for 1 minute. Stir in cremini and chanterelles, a pinch of salt and sauté 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 375o 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 2 minutes. Take care not to burn the hempseeds.
Cool and transfer to a small glass jar.
To serve, mound sautéed mushrooms onto bread and sprinkle generously with curried hempseeds. Serve immediately.
Cook’s Tip: You will have more curried hempseeds than you need for this recipe. They will keep, sealed in a glass jar, for about 3 weeks and serves as great condiment on whole grain or veggie dishes.