Recipes

Recipe
Roundtable
Fall is a fantastic time to forage for wild mushrooms, and so they pop up on menus throughout the season. Chef Laurent Tourondel offers these seasonal beauties in a selection of recipes you can enjoy at his restaurants or at home.

Slow-Roasted Hen of The Wood Mushrooms

Toasted Chestnuts, Confit Garlic, and Apple Cider Gastrique

“Have a spoon handy while you are cooking the mushrooms so that you can baste them with the brown butter and garlic sauce while they cook.” —Danny Ganem, Executive Chef at LT Steak & Seafood and the Alley

1 large side dish for sharing

6 packages of maitake mushrooms
4 sprigs fresh thyme
2 whole bay leaves
1 whole bulb garlic, cut in half horizontally
1/2 cup white sugar
1 cup apple cider vinegar
1/4 cup apple juice
1 cup peeled chestnuts
1–2 tbs olive oil
1 tbs whole unsalted butter
Salt and black pepper to taste

Recipe
Roundtable
Fall is a fantastic time to forage for wild mushrooms, and so they pop up on menus throughout the season. Chef Laurent Tourondel offers these seasonal beauties in a selection of recipes you can enjoy at his restaurants or at home.
Slow-Roasted Hen of The Wood Mushrooms recipe

Slow-Roasted Hen of The Wood Mushrooms

Toasted Chestnuts, Confit Garlic, and Apple Cider Gastrique

“Have a spoon handy while you are cooking the mushrooms so that you can baste them with the brown butter and garlic sauce while they cook.” —Danny Ganem, Executive Chef at LT Steak & Seafood and the Alley

1 large side dish for sharing

6 packages of maitake mushrooms
4 sprigs fresh thyme
2 whole bay leaves
1 whole bulb garlic, cut in half horizontally
1/2 cup white sugar
1 cup apple cider vinegar
1/4 cup apple juice
1 cup peeled chestnuts
1–2 tbs olive oil
1 tbs whole unsalted butter
Salt and black pepper to taste

Method
Preheat oven to 350°F. Make a small X on the bottom of each mushroom head with your knife to help them cook more evenly.

Set up a steamer for the oven: Grab a large Pyrex casserole dish and a standard toaster oven rack. Add warm water to the casserole dish, filling it up about 3/4 of the way. Add fresh thyme sprigs, bay leaves, and the split garlic to the pan with the water. Cover the dish with foil, and then carefully place it in the oven to bake until you see steam coming out from underneath the foil.

Place the prepared mushrooms on the toaster oven rack and another sheet of aluminum foil, and wrap the mushrooms on the rack loosely, creating a tentlike structure for the mushrooms to steam in. Do not cover the bottom of the rack, as you will need that exposed so the steam can get inside of the package.

Remove the foil from the pan in the oven, and place the rack of mushrooms directly on top of the steaming pan. Steam for about 45 minutes. Remove from the oven and let the mushrooms cool to room temperature.

Using tongs, remove the garlic from the pan with the water and let cool for later use. While the mushrooms are steaming, on the stovetop in a small 2-quart saucepot, add the sugar and cook over medium-high heat until the sugar starts to caramelize. Stir the mixture together to make sure all sugars caramelize evenly. When fully caramelized, carefully add cider vinegar to the sugar, using caution to avoid splatters. Let it reduce until it becomes slightly syrupy, and then add apple juice and reduce until a slightly thick glaze-like consistency. Reserve gastrique.

Lightly flatten the chestnuts with the back of your knife. In a medium-size sauté pan over medium-high heat, add enough oil to coat the bottom of the pan. Add crushed chestnuts, lightly toasting until golden brown. Remove from the pan and reserve to the side.

Using the same pan, add the steamed maitake mushrooms and sear all over until a beautiful mahogany color. Season with salt and pepper. Remove from the pan and add butter, cooking until foamy and lightly browned. Take the steamed bulbs of garlic and squeeze into pan to cook with the butter. Add the toasted chestnuts and mushrooms back to the pan, and toss together.

To Plate
Place the mushroom mixture onto a plate and finish with a healthy drizzle of the apple cider gastrique over the mushrooms. Serve immediately.