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

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)

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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