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Chicken of the Woods Meets Chicken of the Sea: Tuna and Mushrooms

Picture
Reprinted with permission from The Broad Fork (Clarkson Potter, 2015).

Yield: 4 servings

 3/4 pound sushi-grade tuna
  kosher salt
 2 teaspoons unsalted butter, divided
 1 tablespoon plus 1 teaspoon peanut oil, divided
 1/2 pound chicken of the woods mushrooms, brushed clean and sliced into thin strips*
 1 tablespoon cider vinegar
 1/2 cup chicken stock
  salt to taste
 1/4 cup whole fresh flat-leaf parsley leaves
 1 tablespoon toasted sesame seeds
 2 sheets toasted nori, torn into small pieces

Season tuna on both sides with kosher salt and set aside. Place a large sauté pan over medium-high heat and melt 1 teaspoon butter. Add 1 teaspoon peanut oil and mushrooms. Cook for 10 minutes, stirring frequently, until mushrooms are lightly browned and softened. Deglaze pan with vinegar, scraping at bottom of the pan with a wooden spoon to release all of the tasty bits. Add chicken stock and cook stock down by half, about 3 minutes. Season to taste with salt. Finish by stirring in remaining 1 teaspoon butter, just until it forms a glaze. Take mushrooms off heat and let them rest while you cook tuna.

Heat another heavy sauté pan over high heat and add remaining 1 tablespoon peanut oil. Pat tuna very dry with paper towels. When oil is smoking hot, sear tuna for about 1 minute per side, just enough to brown outside. I suggest a very rare tuna. That’s why you bought really good stuff, right? Remove tuna from heat and slice it very thin with a sharp knife. Arrange slices on a platter and top with warm mushrooms. Garnish with parsley leaves, sesame seeds, and nori.

*“Chicken of the woods” is another name for the sulfur shelf mushroom. You could use whole shiitakes, chanterelles, or even portobellos in this recipe and still have a winner.


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