David Chang is the master of the mash-up food. Basically put things on the plate that taste good and forgets about the labels. His food is creative and innovative. Dave is quoted as saying "When we are at our best, is when we don't give a fuckin' shit about what anyone else says or tells us to do. It's nice to hear people's advice but if they are experts then they should be doing it."
Dude is a serious badass.
It's in this spirit that I offer this course. The star of this show is hand-foraged fresh wild mushrooms I received from Marx Foods. Now is the time to check out Marx's website for an amazing array of fresh in-season wild mushrooms that are native to the mountains of the Pacific Northwest.
Chanterelles are sustainably hand-foraged. They have a distinctive yellow color and are some of the best tasting and most sought after mushrooms in the world. In this dish I used them two different ways to maximize the chanterelle goodness.
Wild Fresh Hand-Foraged Chanterelle Mushrooms
Chanterelle Mushroom Puree
Chanterelle Mushrooms, Diced Yukon Gold Potato, and Shallots Sauteed in Duck Fat
Creme Fraiche, Fennel Pollen, Drizzle of White Truffle Oil
Pan-Roasted Sablefish with Chanterelles, Yukon Golds & Creme Fraiche
2 cups fresh wild Chanterelle Mushrooms - cleaned & chopped
1 medium yellow onion - chopped
1 shallot - minced
3 tbs butter
2 tbs blended oil
Sea salt, white pepper
16 oz mushroom stock
1 cup white wine
In a saute pan over medium heat warm oil. Add the butter. When the butter melts and foams, add the chanterelles. Brown mushrooms. Add the onion and shallots. Cook for five minutes. Delgaze with the white wine. Reduce the wine by half. Add the mushroom stock. Season with salt & pepper. Cook for about 10 minutes.
Transfer to a blender. WHILE HOT puree untill smooth. Strain through a fine mesh strainer.
That's it for now...till we exchange a few words again...Peace!