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In the Kitchen: Sauté of RI Mushrooms

In the kitchen today, Discover Newport brings us Chef Richard Silva from the White Horse Tavern making a Sauté of RI Mushrooms with Madeira Wine, Herbs and Cultured Butter over Grilled Bread with Black Garlic and Grey Barn Blue Bird Blue Cheese.

Ingredients:

  • 6 tablespoons (3/4 stick) unsalted butter, divided
  • 2 tablespoons canola oil, divided
  • 4 small shallots, finely chopped (about 1 cup)
  • Kosher salt, freshly ground pepper
  • 1/4 cup Madeira Wine
  • 1 pound RI Grown Pioppinis, Blue Oyster, King Trumpets, Brown and White Beech, Maiitake, and Shiitake
  • 1 teaspoon fresh parsley, thyme, rosemary, minced
  • ½ cup Blue Cheese, Crumbled
  • 2 Tbsp Black Garlic Puree
  • 6 pieces French Baguette, sliced on a bias and grilled
Directions:
  1. Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat.
  2. Add shallot, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.
  3. Add mushrooms and cook until seared through.
  4. Stir in wine and cook until liquid is reduced by half, about 2 minutes.
  5. Add the butter, stirring constantly and cook until slightly thickened, about 2 minutes.
  6. Stir in 1 teaspoon Herb Mix. Season to taste with salt, pepper, and lemon juice.
  7. Divide evenly on Grilled Sliced Baguette with a swirl of black garlic puree and a crumble of blue cheese over the top.
  

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