Mushrooms Recipe

Make the tare

Combine soy sauce, mirin and sake in a small saucepan over medium heat. Add brown sugar, smashed garlic, smashed ginger and dried shiitake or kombu if using. Bring to a gentle simmer and cook, stirring occasionally, until sugar dissolves and mixture reduces by about 20% (6–8 minutes).

Strain the liquid into a bowl to remove solids, cool to warm, then stir in truffle oil. Taste and adjust: add up to 1 tsp more truffle oil if you want a stronger aroma. Reserve 3 tablespoons for the mushrooms and store remainder in fridge up to 2 weeks.

Prepare dried chilies (if using)

Remove seeds from dried chilies and soak in hot water for 15 minutes until softened. Drain and roughly chop.

In a small skillet over medium heat, warm 2 tablespoons olive oil. Add chopped rehydrated chilies and roasted red pepper. Sauté 2–3 minutes until fragrant.

Stir in smoked paprika, ground cumin and ground coriander and cook 30 seconds. Transfer mixture to a bowl, add lemon juice and salt, then mash/pulse with a fork or immobile blender/food processor until a coarse paste forms. Adjust oil to reach a spoonable consistency (add up to 1 more tablespoon olive oil). Taste and set aside.

Slow-cook shallots

In a small skillet over low heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add sliced shallots, sprinkle 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Cook very gently, stirring occasionally, until shallots are soft, glossy and lightly caramelized, about 18–25 minutes.

When softened, increase heat for 30 seconds, add sherry vinegar, stir to deglaze and cook off the sharpness for 1 minute. Remove from heat and cool. Use 2 tablespoons for assembly and refrigerate remaining for up to 5 days.

Prepare mushrooms

Pat mushrooms dry with paper towels and tear or slice into bite-sized pieces. This helps them brown instead of steaming.

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add mushrooms in a single layer (work in batches if necessary) and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let mushrooms sit undisturbed 2–3 minutes to develop color, then stir or toss to brown other sides, about 6–8 minutes total.

When mushrooms are nicely browned, add fresh thyme leaves and reduce heat to medium. Pour in 3 tablespoons of reserved truffle tare and 1 tablespoon harissa, stirring to coat mushrooms evenly. Cook 1–2 minutes so flavors meld and tare slightly glazes the mushrooms.

Stir in 2 tablespoons shallot confit and cook 30 seconds to warm through. Taste and adjust seasoning with up to 1/4 teaspoon more salt or a squeeze of lemon if desired.

Remove from heat. Transfer mushrooms to a serving dish, sprinkle with chopped chives or parsley and toasted sesame seeds if using. Serve warm as a side.