Funghi Recipe

Name: Altezza Rooftop Bar Chicagos Funghi Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g mixed wild mushrooms (cremini, oyster, shiitake, chanterelle or similar); 1 cup leek (white and light green parts), cleaned and thinly sliced; 2 cloves garlic, minced; 2 tbs unsalted butter; 1 tbs olive oil; 60 ml dry white wine (optional); 120 ml vegetable or chicken stock; 1 tsp fresh thyme leaves; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 120 g baby spinach, washed and drained; 100 g Gorgonzola (or other blue cheese), crumbled; 2 tbs parmesan, finely grated (optional for finishing); 1 tsp truffle oil; 5 g fresh black truffle, thinly shaved (optional); 0.5 tsp lemon juice; 1 tbs chopped flat-leaf parsley (for garnish)

Inspired by Altezza Rooftop Bar Chicago

Time30m

Serves4

Wild mushrooms, leek, truffle, gorgonzola, spinach

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Ingredients

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Mushroom–Leek Base

14 1/8 oz (400 g) mixed wild mushrooms (cremini, oyster, shiitake, chanterelle or similar)

1 cup leek (white and light green parts), cleaned and thinly sliced

2 cloves Garlic, minced

2 tbs Unsalted butter

1 tbs olive oil

1/4 cup (60 ml) dry white wine (optional)

1/2 cup (120 ml) vegetable or chicken stock

1 tsp fresh thyme leaves

1 tsp sea salt

1/2 tsp freshly ground black pepper

Greens & Cheese

4 1/4 oz (120 g) baby spinach, washed and drained

3 1/2 oz (100 g) Gorgonzola (or other blue cheese), crumbled

2 tbs parmesan, finely grated (optional for finishing)

Truffle & Finish

1 tsp Truffle oil

0.18 oz (5 g) fresh black truffle, thinly shaved (optional)

1/2 tsp ReaLemon lemon juice

1 tbs chopped flat-leaf parsley (for garnish)

Method

Mushroom–Leek Base

Prepare mushrooms

Trim and gently clean mushrooms: wipe dirt with a damp towel and slice larger mushrooms into 5–7 mm slices; leave small ones whole or halved so pieces are bite-sized.

Heat a large sauté pan over medium-high heat. Add olive oil and 1 tablespoon butter until shimmering.

Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for 3–4 minutes until softened and beginning to color at the edges.

Push leeks to the side of the pan, add remaining 1 tablespoon butter and the prepared mushrooms in a single layer if possible. Let cook undisturbed 2–3 minutes to develop color, then stir and continue to cook 4–5 minutes until mushrooms are golden and any released liquid has mostly evaporated.

Add minced garlic and thyme; sauté 30–45 seconds until fragrant but not browned.

Deglaze the pan with the white wine (if using), scraping up browned bits. Let the wine reduce by half, about 1–2 minutes. If not using wine, add the stock now.

Add the stock, reduce heat to medium-low and simmer gently 2–3 minutes so flavors meld. Taste and season with salt and pepper.

Greens & Cheese

Add the baby spinach to the mushroom–leek mixture in batches, stirring each addition until wilted. This will take 1–2 minutes total. If excess liquid appears, cook a minute longer on medium heat to tighten the sauce.

Stir in the crumbled Gorgonzola off the heat or on very low heat so it melts into the mixture, creating a creamy coating. Reserve a few crumbles for garnish if desired.

If you like a slightly thicker finish, sprinkle in the grated Parmesan and stir until incorporated.

Truffle & Finish

Remove pan from heat. Stir in truffle oil and lemon juice to brighten the flavors. Adjust seasoning with more salt or pepper to taste.

Transfer the Funghi to a serving dish. Finish with the optional shaved fresh truffle and sprinkle chopped parsley on top. If desired, grate a little extra Parmesan over the top.

Serve immediately as a side, over toasted bread or polenta, tossed with pasta, or spooned onto grilled steak or chicken.