Cabbage and Mushroom Toast

Recipe by Steven Satterfield, Executive Chef/Co-Owner, Miller Union
 
Yield: 6-8 appetizer servings
 
Fresh local cabbage and good quality mushrooms are the keys to this stand-out dish.
 
1/8    pound dried porcini mushrooms
1/3    pound each shiitake, oyster and cremini mushrooms, sliced
1        small head of early tender green cabbage, preferably locally grown,
                  trimmed and cut into 1/4-inch strips
4       tablespoons unsalted butter, divided
1       shallot, finely diced
2      cloves garlic, minced
         kosher salt and black pepper to taste
1       small yellow onion, diced
1/4   cup fresh cream
         pinch fresh thyme leaves
         a few fresh tarragon leaves
1       small loaf rustic sourdough bread
3       tablespoons extra virgin olive oil for grilling bread

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Cover dried porcini mushrooms with 1 cup boiling water and allow to steep for 15 to 20 minutes. Drain through a fine mesh sieve and reserve the liquid. Set the mushroom broth aside, and finely dice with rehydrated porcinis.
In a medium sauté pan, heat 2 tablespoons butter until foamy, then add reconstituted porcinis, shiitakes, oysters, and cremini mushrooms. Sauté mushrooms until browned then add the shallots, garlic and salt and pepper and cook for 2 minutes. Deglaze the pan with mushroom stock and set aside. In a separate pan, sauté the remaining 2 tablespoons butter until foamy; then add onion. Season with salt and pepper, add cabbage and season again. Cook over very low heat until tender. 
Preheat grill. Slice bread into 1/4-inch slices and brush with olive oil. Heat bread on grill, marking it on both sides and taking care not to burn it. Set aside.
In a medium sauté pan, heat cabbage, mushrooms and mushroom broth together. Add cream and herbs and reduce until slightly thickened. Serve over grilled bread as an appetizer or alongside roasted pork and glazed carrots.
 
Miller Union
999 Brady Ave.
678/733-8550
millerunion.com