Chef Michael Kloeti's Mushroom Tartine - WCAX.COM Local Vermont News, Weather and Sports-

Chef Michael Kloeti's Mushroom Tartine

Chef Michael Kloeti, Michael's on the Hill Restaurant

Mushroom Tartine
Yield: 4 portions

2 pounds Mushrooms, wild, cleaned and sliced
2 Tablespoons Butter
½ Cup Wine, white, dry
1 cup Cream, heavy
2 Cloves Garlic, chopped
1 Each Shallot, chopped
2 Tablespoons Herbs, chopped (parsley, thyme, rosemary, tarragon)
To Taste Salt and freshly ground black pepper
4 Slices Brioche bread, thick sliced
1 Tablespoon Local Honey
! Tablespoon Truffle oil (optional)

-Heat butter in a pan over high heat, add the mushrooms and sauté until golden brown.
-Add the garlic and shallots and sauté for an additional minute.
-Add the white wine, reduce the heat to medium and simmer for 2 minutes until most is absorbed.
- Add the cream and simmer until the liquid reduces to a sauce consistency, approximately 8 minutes.
- Season to taste and add the herbs.
-Pour over the brioche and bake at 350 degrees F. for 10 minutes.
-Drizzle with truffle oil and honey.

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