This recipe comes from week 7 class of Pro Chef classes at New School of Cooking in Culver City, CA. We made several fall dishes that week, and this recipe is such a fabulous appetizer that I wanted to share it with you. Wild mushrooms usually can be found at your local farmer’s market or higher end grocery stores.
- 2 shallots, minced
- 1½ ounce butter
- 1 tablespoon cognac (substitute pear, peach, or apricot juice)
- 1 tablespoon champagne vinegar
- 1 tablespoon fresh lemon juice
- salt and pepper
- ¼ cup creme fraiche
- 1 lb. fresh wild mushrooms
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chopped thyme leaves
- 2 teaspoons chopped marjoram ( I used fresh oregano from my garden)
- 3 cloves garlic, sliced
- sliced baguettes, brushed with olive oil and lightly toasted in oven
- Sauté the shallots in the butter until browned. Add the cognac. Flame. Remove from heat. When flame subsides, add the vinegar, lemon juice, and creme fraiche. Season with salt and pepper. Set aside.
- Preheat oven to 400 degrees.
- Remove any hard or dry stems from the mushrooms. Use a pastry brush to remove any sand or dirt. Cut into ¼″ slices. Toss the mushroms with the olive oil, herbs, and garlic. Season with salt and pepper. Put them into an earthenware baking dish large enough to hold them in one layer.
- Roast mushrooms until tender and juicy, about 15 to 20 minutes. Add to the shallot mixture. Return to the oven and cook another 5 minutes. Adjust seasoning.
- Serve on top of toasted baguette slices.
This recipe was wildly popular with my holiday guests.