LET THE FUNGHI BEGIN!!!
I discovered this “wild mushroom” dish in Italy a few years ago and to me, it exemplifies summer – I love to serve it warm in a bowl, with toasted baguette slices – accompanied by a glass of Muscat wine
While shopping at the Epicure Sale a couple weeks ago, I found a container of “Sabarot”, mixed forest dried mushrooms. “Bospaddestoelenmelange,” they’re called. It was only $19.99 for a whole pound! Then I turned a corner and found these lovely bottles of Muscat on sale for $14.99…the first thing that came to mind, was that I had to make “wild mushrooms, braised in Muscat and heavy cream.
I know it’s nearing the end of autumn, days away from Winter Solstice, but when we were headed up the coast last week, on our little getaway at the beach, I decided to make some in advance to take with us – it felt just like summer in December!
I’ve served this dish several different ways now over the years – My favorite, is like I wrote before, in a bowl, surrounded by toasted baguette slices, but it’s also delicious rolled up in a puff pastry sheet, sliced and baked – like “wild mushroom swirls.”
It also makes a delicious cream sauce, over pasta!
BTW…another Epicure Sale will take place NEXT week – I’ll post the details soon!
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- wild mushrooms
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- Muscat
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- ingredients
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- chop the shallot and garlic
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- chop the portobellos
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- add the mushrooms
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- saute the mushrooms, shallot and garlic
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- infuse the cream with sage leaves
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- add the Muscat
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- strain the infused cream
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- let simmer
“Bospaddestoelenmelange” – Wild Mushrooms simmered in Muscat and Sage infused Cream
1 pound mixed mushrooms – Portobellos, Porcini, Chanterelles, etc, chopped (I used a cup of dried, reconstituted mushrooms, mixed with a 1/2 lb. “Baby Bellos” and one Portobello mushroom)
1 large shallot, chopped
2 garlic cloves, minced
6 tablespoons unsalted butter or ghee
3 tablespoons Extra Virgin Olive oil
1 1/2 cups Muscat Wine
1 1/2 cup heavy cream
6-7 Sage leaves
Kosher salt and pepper – to taste
toasted baguette slices for dipping
If using dried mushrooms, soak them in 1 cup of warm water for 30 minutes, strain and chop them, but reserve the concentrated water for the “braising” of the mushrooms.
In a deep skillet, over medium heat, lightly saute the shallot and garlic in the Olive oil and butter. Add the chopped mushrooms and continue to saute. Add the Muscat wine and the reserved water (from reconstituting the dried mushrooms.)
In a separate saucepan, heat the cream and add the sage leaves. Cook over low heat for 10 minutes. Using a strainer, pour the cream into the mushrooms and discard the sage leaves. Add Kosher salt and pepper, to taste. Cook the mushroom mixture, until the cream reduces and the mixture thickens, about 10-15 minutes. Serve warm with the toasted baguette slices. Cheers!
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