Wild Mushroom and Roasted Garlic Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Mushrooms are one of those foods for which proper technique makes all the difference. Cooked correctly—browned well, juices evaporated, and amply salted—they're full of flavor. Cooked badly—underseasoned and steamed instead of seared—they're slimy and insipid. The trick is to resist moving the mushrooms around in the pan. Cook them until they have colored on one side, then cook them on the other side, until their juices are almost completely gone, which concentrates their flavor. Seasoned well with coarse salt, they're irresistible. Ingredients:
about 1/4 cup extra virgin olive oil |
2 tablespoons unsalted butter |
1 pound mixed wild and domestic mushrooms, such as shiitakes (stems removed), creminis, portobellos, oyster mushrooms, and chanterelles, cleaned and cut into 1-inch pieces. |
kosher salt |
freshly ground black pepper |
2 garlic cloves, finely chopped |
1 shallot, finely chopped |
1 teaspoon chopped fresh thyme |
1/4 cup dry white wine |
2 tablespoons chopped fresh parsley |
12 slices of country-style bread, about 3 inches long and ⅓ inch thick |
4 whole heads of roasted garlic, cloves squeezed to remove the softened garlic |
Directions:
1. For The Mushrooms In a large sauté pan, heat 3 to 4 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is very hot. Add the meatiest of your mushrooms, such as the creminis and portobellos, and cook them on both sides until they brown lightly and begin to lose their juices, about 5 minutes. Add the rest of the mushrooms and season with salt and pepper to taste. Continue to cook over medium heat, stirring the mushrooms every few minutes, for about another 5 minutes.
2. Add the chopped fresh garlic, the shallot, and the thyme, and cook until fragrant, about 2 minutes. Add the white wine and continue cooking the mushrooms until they are tender and most of the wine and mushroom juices have evaporated, about another 10 minutes. Season with more salt and pepper. Add the parsley and keep the mushrooms warm until ready to serve.
3. To Assemble the Sandwiches Toast the bread on both sides either under the broiler or on a grill until golden brown. Spread each piece generously with some roasted garlic. Top 6 of the slices of bread with the mushrooms. Cover with the remaining slices of bread, garlic side down.
4. Per serving: 120.0 calories, 50.0 calories from fat, 6.0g total fat, 2.5g saturated fat, 10.0mg cholesterol, 85.0mg sodium, 14.0g total carbs, 2.0g dietary fiber, 6.0g sugars, 4.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Bistro Cooking at Homeby Gordon Hamersley. Copyright © 2003 by Gordon Hamersley. Published by Broadway Books. All Rights Reserved.After training with Wolfgang Puck at the famed Ma Maison in Los Angeles, GORDON HAMERSLEY lived for a year in Nice, learning everything he could about French bistros. Ever since he and his wife Fiona opened Hamersley’s Bistro in 1987, numerous publications (including Zagat’s) have regularly ranked it among Boston’s top restaurants. In 1988, Food & Wine named Hamersley one of the country’s best new chefs and in 1995, he received the James Beard Award for Best Chef in the Northeast. He lives outside of Boston. JOANNE McALLISTER SMART is a freelance food writer and has been an editor at Fine Cooking magazine. She lives and cooks in Connecticut with her husband and two children.
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