Wild Mushrooms

Wild mushrooms are not so wild.  Most mushrooms we find available to us in the grocery stores are actually cultivated and farmed.  But that is not all bad...we get good variety and lots of options that add texture, flavor and variety to our cooking!  If you do ever have the opportunity to forage with one who knows the difference between edible mushrooms vs. those that will make you loopy at best, and poison you or worse...jump on it!  It is fun, dirty, rewarding and delicious!  Until then, experiment with the bounty at the great markets across the country. They can get pricey, so balance the cost by using a smaller quantity of those that are more expensive and more of the moderately priced ones.

 Warm Wild Mushroom Salad with Pancetta and Pine Nuts

Yield: 8 appetizer servings

2 pounds wild/farmed mushrooms: ie. Oyster, Trumpet, Shiitake, Portobello, Matsutake, Morel 

Butter for sauté

6 cloves garlic, minced

1/3 c. chopped parsley

½ c. white wine

1 c. veal stock

Salt and freshly ground pepper

½ c. chopped pancetta

Olive oil for sauté, if necessary

2 heads frisée, washed, dried, trimmed

Lemon juice, salt and freshly ground pepper, to taste

½ c. toasted pine nuts  

Clean mushrooms with a dry brush or towel and gently break or cut into visually appealing pieces.  The goal is to highlight the visual beauty of the mushroom as well as their natural flavor.  Keep mushroom varieties separate, as they will be sautéed individually.

In a medium sauté pan, heat a tablespoon of butter over medium high heat.  When foam subsides, add one variety of mushrooms in an even layer (doing batches if need be), a pinch of salt and sauté, without stirring, until mushrooms give up all their liquid and begin to color.  Stir, add a pinch of garlic and a healthy dose of parsley and continue to sauté until fragrant.  Remove to a large bowl and tent with foil to keep warm.  Repeat process with remaining mushrooms, accumulating them in the single large bowl.  When all mushrooms are cooked, de-glaze the pan with wine, scraping the bottom of the pan to release any browned bits.  Add the veal stock and reduce to glaze consistency.  Pour over mushrooms and reserve in a warm place.

In the same sauté pan, sauté pancetta over medium heat until fat is rendered and pancetta is crisp.  Remove with slotted spoon to the mushroom bowl.  Add enough olive oil to make a thin film on the bottom of the pan, if needed. Add frisée, a squeeze of lemon juice and a pinch of salt and toss to barely wilt the frisée.  Remove from heat and place on warm salad plates.  Top with mushrooms, pine nuts and freshly ground pepper.  Serve immediately.