Travel Reference
In-Depth Information
188
188
Forest Mushroom Ragout with
Crispy Parmesan and Truffle Oil
MUSHROOMS
Melt butter in a large sauté pan over medium heat. Once
the butter starts to brown add the shallots and garlic,
season with salt and pepper, and sauté for 2 minutes.
1 tablespoon unsalted butter
1 tablespoon chopped garlic
1 tablespoon chopped shallots
Salt
Pepper
Add the mushrooms and turn down the heat to me-
dium low. As the mushrooms start to wilt, add the
white wine and let the mixture stew for 2 minutes or
until most of the liquid is gone from the pan.
1 pound mixed wild mushrooms
¼ cup white wine
1 tablespoon chopped parsley
½ cup finely shredded Parmesan
Truffle oil
Add the parsley and set the mushrooms aside but keep
warm.
Micro mixed greens to garnish
PARMESAN CRISP
Place silicone baking mat on a sheet pan. Spread the
finely grated Parmesan in a ¹/
8
-inch-thick circle. Cook
at 300 degrees for 2 minutes watching closely the entire
time. Cheese is done when it is golden and has melted
into a large chip. Let the Parmesan cool completely and
break into 6 individual crisps.
PLATING
Place a large spoonful of mushrooms in the center of
the plate. Lightly drizzle with truffle oil and top with
a piece of the Parmesan crisp. Finish with the micro
greens on top as a garnish.
