| Yield 1X: | 30.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, onion | ||
| Portions: | 15.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| King trumpet mushrooms, slice 1/8″ end to end | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Brown beech mushrooms, roots off | 6.00 | 12.00 | 1 | 2.00 | ||
| White beech mushrooms, roots off | 6.00 | 12.00 | 1 | 2.00 | ||
| Shiitake mushrooms, stem off, sliced 1/4″ | 8.00 | 1 | 1 | 8.00 | ||
| Extra-virgin olive oil | 6.00 | 12.00 | 1 | 2.00 | ||
| Shallots, minced | 1.50 | 3.00 | 4.50 | |||
| Garlic, minced | 0.50 | 1.00 | 1.50 | |||
| Basil, chiffonade | 0.75 | 1.50 | 2.25 | |||
| Sherry wine vinegar | 5.00 | 10.00 | 15.00 |
Carefulle measure and prepare all ingredients.
Heat a large sauté pan, then add 1/4 of the oil. When oil is medium hot, add shallots and garlic, and cook about 30 seconds. Take care not to brown.
Add shiitake mushrooms in a single layer, then sprinkle lightly with salt and pepper. Sauté for about 30 seconds, then toss to cook evenly. When mushrooms are cooked through and soft, transfer to sheet pan to cool.
Add an additional 1/4 of oil to the pan, then add the king trumpet mushrooms, and sprinkle lightly with salt and pepper. Sauté for two minutes, tossing, or until the mushrooms are cooked through. Transfer to the sheet pan to cool.
Continue with the remaining mushrooms. When all mushrooms have been cooked, deglaze the pan with the vinegar, scraping the bottom to release all flavor and solids.
Return the mushrooms to the pan, and toss to combine.
Add the remaining 1/4 of EVOO and the basil. Toss to combine evenly, then correct seasoning as needed.
Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated. Refresh with additional sherry wine vinegar, salt, and pepper the next day if required.