70 | Oregon Home Mushroom Toast (Serves 4) Ingredients: • 1 loaf Ken’s Artisan Baguette • 1 C cremini mushrooms • 1 C chanterelle mushrooms • 1 C maitake mushrooms • 3 T extra virgin olive oil, divided • 3 cloves garlic, sliced thin, divided • 10 sprigs thyme, divided • Calabrian Chili Blaster (recipe follows) • 1/2 C shaved Parmesan cheese Preparation: Slice the baguette into 8 slices on a steep diagonal bias. Wash and dry the mushrooms. Cut the cremini mushrooms into quarters, and tear the chanterelle and maitake mushrooms into bite-size pieces. Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-high heat. When the oil has just begun to smoke, add in the cremini mushrooms and a pinch of salt. Stir with a wooden spoon, and continue to cook the mushrooms over medium-high heat for 1 to 2 minutes. Add 1/3 of the sliced garlic and 1/3 of the thyme to the pan. Continue to cook and stir until the mushrooms are caramelized and cooked through; transfer to a bowl. Repeat mushroom steps with the maitake and chanterelle mushrooms. When all the mushrooms are cooked, mix them together and remove the thyme sprigs. Brush the slices of baguette with olive oil, and toast over medium heat in the same 10-inch skillet (work in batches). Once all the bread has been toasted, assemble the mushrooms on top of the toasted baguette. Drizzle generously with the Calabrian Chili Blaster, and sprinkle with the shaved Parmesan cheese. Calabrian Chili Blaster • 1/2 C grapeseed oil • 3 T shallot, minced • 3 T garlic, minced • 3 T Calabrian chilis, minced • 1 lemon, zested and juiced • 1 t paprika • 1 T parsley leaves, chopped • 1 T oregano leaves, chopped • 1 T thyme leaves • 1 t salt Preparation: Combine the oil, shallot and garlic in a heavy-bottomed pot. Bring to a simmer over mediumlow heat. Cook for 5 minutes until sweated and there is no color on the shallots or garlic. Add the Calabrian chilis, lemon zest and lemon juice. Continue to cook on medium heat until lemon juice has cooked off. Turn off the heat, add the paprika and let cool to room temperature. Add herbs; stir to combine.
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