I love mushrooms, especially in the Fall and Winter months. This is a dish you can do year round as we always have beautiful brown button or “crimini” mushrooms available. In the winter months, however, feel free to mix in a few beautiful Chanterelles or even Porcinis.
INGREDIENTS (serves 6-8 as an appetizer)
-1 pound brown button mushrooms, sliced into 1/2 inch pieces
-1/2 pound Shitakes, sliced into 1/2 inch pieces
-1 small bunch of tarragon
-1 teaspoon hot chili flakes or Controne hot pepper
-1/4 cup best quality Champagne vinegar
-Extra virgin olive oil
-Fine sea salt
-6-8 pieces of good crusty bread, sliced 1 inch thick
-1 clove of garlic, peeled
In a large saute pan (use 2 pans if necessary to avoid over crowding) heat 4 tablespoons of extra virgin olive oil over high heat. When almost smoking add in your mushrooms. Stir once to settle the mushrooms with the oil. Saute for 5-7 minutes, stirring occasionally, until slightly brown and caramelized (if too dry add a drizzle of olive oil along the way). Season with a tablespoon or so of salt. Continue cooking for 3-4 minutes.
Turn off the heat. Pour in the Champagne vinegar around the perimeter of the pan. Sprinkle over the hot pepper. Tear the tarragon with your fingers and drop on top. You only need about a tablespoon total of the fresh tarragon. Stir to combine and let rest on the stove top, off the heat.
Place your bread under the broiler or in your toaster oven. The idea is to slightly toast it. Place a piece of bread on each plate. Rub the raw garlic clove over each piece of bread. Drizzle a little bit of olive oil on each piece of bread. Spoon the mushrooms over each piece of bread and plate. Garnish with a touch more fresh tarragon and serve immediately.