Porcini Mushrooms & Salad

Give your nightly nosh a gourmet touch with this crowd-pleasing porcini tribute.

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Serves: 6
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Serves 6

What you need:

  • 6 medium porcini mushrooms (1/4 to 1/3 pound each)
  • 1 small onion, roughly chopped
  • 1 clove garlic, minced
  • 1 rib celery, thinly sliced
  • 1 teaspoon olive oil or sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 bottle dark beer
  • 1 tablespoon tamari
  • 1 teaspoon molasses
  • 1 teaspoon Sucanat
  • 1/2 teaspoon nutritional yeast
  • 1 cup vegetable stock (or water)
  • 1/2 small celery root, peeled
  • 2 tablespoons walnut oil
  • 1 teaspoon 30-year old sherry vinegar
  • 1/4 cup toasted walnuts
  • Sprig rosemary

What you do:

  1. Preheat a broiler. Clean the mushrooms by wiping with a moist towel. Carefully remove the gills and reserve. In a small saucepan combine the olive oil or sherry, onion, garlic, celery, salt, and pepper. Sauté, stirring often, until the onions are caramelized. Add the mushroom gills and beer and simmer until the beer reduces by half. Add the tamari, molasses, Sucanat, nutritional yeast, and vegetable stock and simmer slowly for 20 minutes. Press the stock through a fine mesh sieve and return to a simmer. The sauce should gel slightly, like consommé.
  2. Separate the mushrooms, reserving the three largest for roasting and the others for the shaved porcini salad. Using a vegetable peeler, shave the porcini and celery root into a mixing bowl. Before serving, dress the salad with one tablespoon of walnut oil, the sherry vinegar, and a pinch each of salt and pepper.
  3. Combine one tablespoon of walnut oil with two tablespoons of the porcini stock and a pinch each of salt and pepper. Cut the roasting porcinis in half lengthwise and lay out on a sheet pan with the insides facing up. Drizzle the mushrooms with the oil-stock mixture, broil for five to seven minutes (until brown) and serve immediately. To serve, spoon the stock onto each plate, followed by one-sixth of the porcini salad, and top with one roasted porcini half. Garnish with toasted walnuts and rosemary.