Herby Grain Salad with Butter-Basted Mushrooms

Serves 4-6 as a side dish

Recipe from Bon Appétit Magazine

Husband-Tested in Alice’s Kitchen

I was a bit puzzled about finding this recipe in a Thanksgiving issue of the magazine because chanterelles are in season in the Hoosier state in July!  This dish was not only beautiful, but also quite delicious.  In fact, my husband said, “Damn!” and “thank you for making this” after taking the first bite.  So, I would say that this is a keeper.  If you are somehow able to get any of the listed mushrooms in November or December, this would make a lovely side dish for your holiday season guests.  You can make it a few hours in advance and serve it at room temperature.

1 cup barley, wheat berries, faro, or brown rice (I used Black Japonica Rice which looked pretty with the orange mushrooms.)

2 shallots or ½ red onion, thinly sliced into rings

1/3 cup vegetable oil

2 Tablespoons olive oil

8 oz. fresh mushrooms (such as chanterelles, maitake, and/or oyster mushrooms)

2 sprigs fresh thyme or 1 teaspoon dried thyme

Freshly ground pepper, to taste

Kosher salt, to taste

1 clove garlic, crushed

3 Tablespoons unsalted butter

1 cup chopped fresh cilantro

1 cup chopped fresh parsley

2 Tablespoons fresh lemon juice

1 ½ oz. Parmesan, shaved, plus more for serving

Cook grains according to package directions.  Drain, if needed, and set aside to cool to room temperature.  (This can be done 1 day in advance.)  Cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep the shallots from burning, until golden brown, 5-7 minutes.  Using a slotted spoon, transfer the shallots to paper towels to drain.  Season with salt.  Set the shallot oil aside.  Heat the olive oil in a skillet over medium-high heat until just beginning to smoke.  Arrange the mushrooms in skillet in a single layer and cook, undisturbed, until the undersides are golden brown, about 3 minutes.  Season the mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing the heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.  Reduce heat to medium and add the thyme, garlic and butter to the skillet.  Tip the skillet toward you so that the butter pools at the edge and use a spoon to baste the mushrooms with the foaming butter; cook until butter smells nutty.  Remove the garlic and thyme sprigs.  Using a slotted spoon, remove the mushrooms to a small bowl and set aside.  Toss the cooled grains with cilantro, parsley, lemon juice, 1½ oz. Parmesan shavings and 2 Tablespoons of the reserved shallot oil.  Season with salt and pepper.  Add the mushrooms, tossing again to combine.  Just before serving, top with the fried shallots and more shaved Parmesan. 

Do Ahead:  Dish can be prepared 3 hours in advance.  Store tightly wrapped at room temperature.

Wild Mushroom Potato Gratin

Recipe from Gourmet Magazine September 2003 and Husband-Tested in Alice's Kitchen
Makes 8 servings

This mild, wet weather has brought us a fabulous array of mushrooms in our woods. Right now, my husband Jim is bringing home bags of chanterelle mushrooms that he has foraged. Lost River Market & Deli has had some as well in their produce section recently brought in by a local forager. We've sauteed most of our mushrooms in a bit of unsalted butter and put them in the freezer for later as recommended by my Internet research. Jim has been thawing them and putting them in his pasta. I made this dish for our friends Bob and Debbie using fresh chanterelles from our woods, crimini mushrooms from Lost River Market & Deli and Simon's potatoes from the Orange County HomeGrown Farmers Market. This was so yummy, I'm planning to use some of the frozen mushrooms later this fall maybe for a Thanksgiving get together. It'll be a big hit!

1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tablespoons unsalted butter
3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
1 1/2 teaspoons minced garlic
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyère (1 cup)

Put oven rack in middle position and preheat to 400°F.
Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.
Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.
Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.
Cooks' note: •Instead of using 1/2 lb of 1 type of wild or exotic mushroom, you could use 1/4 lb each of 2 types.