Mushroom Grinder
Recipe by Tim Hastings, Chef, My Parents’ Basement
Photography by Haigwood Studios
Photography by Haigwood Studios
Yield: 1 sandwich
1 teaspoon butter
1 teaspoon minced shallots
1 pinch salt and black pepper
1 cup trimmed mushrooms (such as shiitake, oyster, king trumpet and Bunapi)
1/4 cup Mushroom Stock (recipe follows)
1 tablespoon Herb and Shallot Butter (recipe follows)
1 sandwich roll, preferably from Amoroso’s Baking Company
1 tablespoon Crème Fraîche (recipe follows)
1/2 cup arugula
Mushroom Stock
1/2 gallon mushroom scraps (stems, stalks, and roots)
4 pints vegetable scraps (carrot peels, onion and shallot paper)
2 bay leaves
2 teaspoons black peppercorns
For the Mushroom Stock
Combine all ingredients and 1 gallon water in a large stockpot and bring to a boil. Reduce to a simmer and cook for 3 hours. Strain out liquid into another stockpot using a chinois lined with cheesecloth. Place strained stock into water bath. After liquid is cool, refrigerate if using soon (within 5 days) or pour into ice cube trays, freeze and portion into freezer bags for long-term storage.
Crème Fraîche
1 quart heavy cream
1/2 cup buttermilk
1 teaspoon salt
For the Crème Fraîche
Combine cream and buttermilk in a mixing bowl and whisk thoroughly. Cover bowl with plastic wrap and let it sit overnight at room temperature. After sitting overnight, it will have thickened. Add salt, whisk again, and refrigerate.
Herb and Shallot Butter
1 pound European-style unsalted butter
1/2 cup minced shallots
1/2 cup chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped thyme
1 lemon, zested and juiced
1 teaspoon salt
1 teaspoon white pepper
For the Herb and Shallot Butter
Let butter sit at room temperature until softened. Combine all ingredients in a standing mixer and mix thoroughly. Place in a nonreactive container and refrigerate.
Both the Herb and Shallot Butter and the Crème Fraîche can keep for two weeks or more in the refrigerator.
1 teaspoon butter
1 teaspoon minced shallots
1 pinch salt and black pepper
1 cup trimmed mushrooms (such as shiitake, oyster, king trumpet and Bunapi)
1/4 cup Mushroom Stock (recipe follows)
1 tablespoon Herb and Shallot Butter (recipe follows)
1 sandwich roll, preferably from Amoroso’s Baking Company
1 tablespoon Crème Fraîche (recipe follows)
1/2 cup arugula
- Put butter, shallots, salt and pepper in a sauté pan and place over medium-high heat. Once shallots begin to soften, add mushroom blend. Keep moving pan so mushrooms don’t burn. Once mushrooms begin to brown, deglaze pan with mushroom stock. Add Herb and Shallot Butter to pan. While pan liquid is reducing, butterfly roll and spread Crème Fraîche on both sides, then top roll with arugula.
- Once liquid has reduced to a thick sauce, pour entire mushroom mixture on top of arugula inside bun. Eat it.
Mushroom Stock
1/2 gallon mushroom scraps (stems, stalks, and roots)
4 pints vegetable scraps (carrot peels, onion and shallot paper)
2 bay leaves
2 teaspoons black peppercorns
For the Mushroom Stock
Combine all ingredients and 1 gallon water in a large stockpot and bring to a boil. Reduce to a simmer and cook for 3 hours. Strain out liquid into another stockpot using a chinois lined with cheesecloth. Place strained stock into water bath. After liquid is cool, refrigerate if using soon (within 5 days) or pour into ice cube trays, freeze and portion into freezer bags for long-term storage.
Crème Fraîche
1 quart heavy cream
1/2 cup buttermilk
1 teaspoon salt
For the Crème Fraîche
Combine cream and buttermilk in a mixing bowl and whisk thoroughly. Cover bowl with plastic wrap and let it sit overnight at room temperature. After sitting overnight, it will have thickened. Add salt, whisk again, and refrigerate.
Herb and Shallot Butter
1 pound European-style unsalted butter
1/2 cup minced shallots
1/2 cup chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped thyme
1 lemon, zested and juiced
1 teaspoon salt
1 teaspoon white pepper
For the Herb and Shallot Butter
Let butter sit at room temperature until softened. Combine all ingredients in a standing mixer and mix thoroughly. Place in a nonreactive container and refrigerate.
Both the Herb and Shallot Butter and the Crème Fraîche can keep for two weeks or more in the refrigerator.