Roasted
Hen of the Woods Mushrooms and
Seared Porcinis with Barley, Artichoke Heart,
Caramelized Shallots, Water Chestnuts, in a Mushroom Broth
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Made
with:
Bonewerks CulinArte' Roasted Chicken stock
Serves
4
Ingredients:
2 cups Hen of the Woods Mushrooms
2 cups Porcini mushrooms (sliced)
4 tspn. Olive Oil
1 tspn. Salt and Pepper
1/4 cup Water Chestnut (cooked and sliced)
2 cups Barley (cooked)
2 Artichoke Hearts (cooked and sliced)
5 cups Bonewerks
CulinArte'
Roasted Chicken stock*
16 Shallots (peeled)
Procedures:
1. Place
porcini mushroom in chicken stock and simmer for 30 minutes
or until stock is reduced by half. Strain out porcinis
and save. Place Hen of the Wood mushrooms in stock and
cover pan for 5 minutes until mushrooms are steamed and
tender. Remove and save. Sauté porcinis in hot
skillet with 1 tspn olive oil and brown. Set aside.
2.
Sauté water chestnuts and artichoke
hearts in 1 tspn. olive oil to heat. Place peeled shallots,
2 tspn. olive oil in skillet and slowly caramelize oven
medium heat until golden brown. Season with salt and pepper.
To
Assemble:
1. Divide barley in 4 separate bowls.
Place Hen of the Woods mushrooms in center of bowl. Place
artichoke hearts, porcinis, caramelized shallots, water
chestnut around bowls.
2.
Pour hot *mushroom broth over all. Serve.
Other
Great Related Links:
Cooking
with Wild Mushrooms
Executive
Chef John Kane Bio
Bonewerks
CulinArte'
Lundberg
Family Farms
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