ARCHIVE | ROASTED MUSHROOMS
Allergens:
HACCP rules:
Prep Time:
Yield
Shelf Life
- 1/2 flozevooARCHIVE | ROASTED MUSHROOMS
- 6 ozmaitake mushroomstrimmed3″ pieces
- 2 ozdandelion greenswashedtrimmed
- 3/4 tspkosher saltARCHIVE | ROASTED MUSHROOMS
- 1 tbspGarlic – SlicedrecipeARCHIVE | ROASTED MUSHROOMS
- 1 tsplemonwashedjuice
- 1 tspfresh parsleyleaveswasheddriedfinely chopped
- 1 tbspSoubise – LeekrecipeARCHIVE | ROASTED MUSHROOMS
- 1/8 tspkosher saltARCHIVE | ROASTED MUSHROOMS
- 1
Heat evoo in a saute pan over medium heat until it begins to smoke. Add mushrooms in an even layer. Sear on one side until golden brown, about 2 minutes.
- 2
Carefully flip mushrooms and repeat. Cook until stems are tender. Move mushrooms to one side of the pan.
- 3
Add dandelion greens to the other side of the pan. Cook until they begin to wilt, but remain bright green in color. Season with kosher salt. Move greens to the side of the pan with the mushrooms.
- 4
Add Garlic to the other side of the pan. Cook until it caramelizes around the edges.
- 5
Deglaze with lemon juice. Add parsley. Gently toss to combine. Taste and adjust seasoning as needed.
- 6
Gently heat Soubise separately. Season with kosher salt. Taste and adjust seasoning as needed.
- 7
Spoon warm Soubise just right of center into the bowl.
- 8
Layer mushrooms down the length of the bowl, over the left side of the Soubise, as shown in the photo.
- 9
Weave greens intermittently between, and on top of, the mushrooms, as shown in the photo.
Description
Serving Size
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