Kimchee Pickled Clamshell Mushrooms
Chef Stephan Oakley, Oakley’s Bistro,
Indianapolis, Indiana
Serves 4-6
Pickled Mushrooms
| 4 oz. |
prepared kimchee, pureed |
4 oz. |
rice wine vinegar |
4 oz. |
white wine |
1 lb. |
clamshell mushrooms, quartered |
Bring liquid to a boil, add mushrooms and turn off heat. Cover and cool.
Honey Creme Fraiche
1 T. |
honey |
1 c. |
creme fraiche |
|
lemon juice & zest to taste |
Combine ingredients for honey crème fraiche in a small bowl and whisk to combine.
Garlic chips
6-8 |
cloves elephant garlic |
3 c. |
milk |
|
vegetable oil |
Slice garlic real thin and add to milk. Allow to sit in the milk for 2 hours. Heat a small pot with vegetable oil to 325°F. Fry until crisp, reserve.
Risotto
1/2 |
onion, minced |
2 cloves |
garlic, minced |
2 T. |
olive oil |
1 c. |
arborio rice |
½ c. |
white wine |
3-4 c. |
mushroom broth |
1 lb. |
assorted mushrooms, chopped |
2-3 T |
butter |
¼ c. |
Parmesan cheese |
|
kosher salt to taste |
|
fresh pepper to taste |
1 tsp |
chopped cilantro |
1 tsp. |
chopped Italian parsley |
|
micro greens |
Saute onion and garlic in olive oil until soft. Add the rice and toss to coat. Add the wine reduce until dry. Start adding mushroom broth 2 ounces at a time until rice is tender. Finish with the butter and Parmesan cheese off the heat. Season with salt, pepper, lemon juice and fresh herbs. To serve, place a large spoonful of risotto in the center of a warm bowl, top with a small spoonful of pickled mushrooms and garnish with a few garlic chips and micro greens.
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