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Chef Andy's Forest Mushrooms Recipe
Chef Andy from
Café Kandahar
, Whitefish, Montana was kind enough to share his mother's recipe. A flaky pastry of Forest Mushrooms with Madeira Crème and Montana Chevre.
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Servings
4
people
Ingredients
1
oz
olive oil
½
red onion
thinly sliced
1
pound
forest mushrooms
oyster, shiitake, chanterelle, morel, porcini or any combination, stems discarded
1
Tbs
garlic
minced
2
Tbs
flatleaf parsley
finely chopped, leaves only
2
oz
Madeira
4
oz
heavy cream
1
oz
goat cheese
1
Tbs
fresh thyme
picked, leaves only
Kosher salt
Fresh ground black pepper
Balsamic
optional
Instructions
Heat olive oil on high heat in a large skillet or sauté pan until beginning to smoke.
Carefully add onions, stirring constantly, and sauté until onions start to caramelize slightly (light brown).
Add forest mushrooms, garlic, and a good size pinch of kosher salt, a smaller pinch of black pepper.
Continue to sauté on high heat, stirring constantly, until the mushrooms develop a nice golden brown hue.
Remove skillet from heat and add parsley, tossing quickly, immediately pour in madiera, put the skillet back over the heat.
Reduce until almost dry, keeping the skillet moving, then pour in the heavy cream and allow to cook until desired consistency.
Fill thyme pastries (can use puff pastry, filo dough, pie dough, etc…) with goat cheese.
Serve immediately, when hot, by spooning mushroom mixture over thyme pastry.
Garnish with balsamic glaze (or a 12 yr Aged Balsamico).