ingredients:
- 500 grams of oyster mushrooms
- 1 small shallot
- 1 piece of fresh ginger (2 teaspoons)
- 30 grams of cubed pancetta or double smoked bacon. Vegan option – sub large pieces of unsweetened coconut strips and a splash of liquid smoke
- 3 pinches of curry powder
- Olive oil
- Whole white montauk peppercorns (white peppercorn)
ingredients (Vinaigrette):
- 1 tablespoon of chopped cilantro and stems
- 1 teaspoon dijon mustard (smooth)
- 1 tablespoon sherry vinegar
- 4 tablespoon of olive oil
- 3 pinches of curry powder
- Salt
Preparation:
- Step 1:
Sort mushrooms by size, cutting the larger ones in half. Leave smaller ones whole. Peel and finely chop the shallot, peel the ginger and grate to obtain 2 teaspoons. - Step 2:
Using a cast-iron pan on medium to high heat, render the fat from the pancetta. Do not discard the fat. Once caramelized remove pan from heat. Place pancetta on a towel or a strainer. Cool for later use. Place pan with fat back on the stove. Heat just until a light white smoke starts from the oil. Sprinkle with a pinch of kosher salt, and add the mushrooms to the hot pan. Cook over high heat until the fat and juices have evaporated and the end of the mushrooms have browned. - Step 3:
Taste for salt, add more if needed. Then add the shallots, ginger, pancetta and curry powder. Stir gently as to not break mushrooms. Season with a few twists of the peppermill. Remove pan from heat and set aside. - Step 4:
Prepare the vinaigrette: chop the cilantro. In a small bowl add the mustard and vinegar. Whisk to combine. Add 3 pinches of salt and curry powder. Slowly pour in the oil, whisking constantly until blended. - Step 5:
Drizzle the vinaigrette over the mushrooms. The remaining heat from the pan will help bring out the flavour of the spices in the vinaigrette. Add a few more twists of the peppermill. Garnish with cilantro leaves.
RECIPE TIPS:
- Using good quality peppercorns and a spice grinder is an easy was to elevate your cooking skills.
- Serve with a poached egg, 63 degree egg. Soft yolks add texture.
- Great for mushrooms on toast. Hearty rustic bread.
- Vegan option – large pieces of unsweetened coconut strips and a splash of liquid smoke.
- Make sure that the mushrooms are dry, oil has to be hot, and do not crowd your pan. Crowding the pan makes the mushrooms steam. This is why most people are used to soggy mushrooms. Keep cooking mushrooms until the liquid evaporates and they start to brown. This is called “Au Sec”: a French term that refers to a liquid that has been reduced by heating until it is nearly dry.