FA L L R E C I P E
WI LD FORAG ED M A ITAKE SAMUEL BOYCE & ANDREW SERENO
MI Fresh Forage / Ann Arbor
with Tarragon Beurre Blanc
INGREDIENTS
DIRECTIONS
1 lb maitake mushrooms
First, add 2 Tbsp of butter to saute pan and turn heat on to high. As soon as butter starts to brown add maitake and saute until golden brown. Remove from pan, and set aside.
1 tsp dried tarragon 1/2 cup dry white wine 1/2 cup white-wine vinegar 1/3 cup finely chopped shallot 2/3 cup heavy cream 1/2 tsp salt 1/4 tsp white pepper, or to taste 4 sticks unsalted butter, cut into tablespoon-size pieces and chilled 2 Tbsp butter ½ lb pappardelle or other desired pasta
Start boiling a pot of water for pasta using 4 quarts water and a pinch of salt. Simmer wine, vinegar, and shallot in a medium saucepan over medium heat until liquid is syrupy and reduced to around ½ cup, about 8 minutes. Add cream, salt, tarragon and white pepper and simmer 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture. Remove from heat, then season to taste with salt and pepper and pour sauce through a chinois to remove shallots. When pasta is cooked, add sauteed maitake and pour beurre blanc over both the pasta and mushrooms. Serve immediately, and enjoy! May be garnished lightly with lemon zest, or finely minced chives
TA S T E T HE L OC A L DIF F ERENCE
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