Roasted Mushroom Cluster Recipe

Preheat and prepare mushrooms

Preheat oven to 425°F (220°C). In a large bowl, toss the trimmed mushrooms with 2 tbs olive oil, 1 tbs melted butter, minced garlic, thyme, kosher salt and black pepper until evenly coated. Arrange mushrooms on a rimmed baking sheet in a single layer, leaving small clusters intact to keep a 'cluster' presentation.

Roast

Roast mushrooms for 12–18 minutes, stirring once halfway, until edges are browned and juices have released. In the final 2 minutes, drizzle remaining 1 tbs olive oil and squeeze lemon juice over mushrooms, then return to oven and roast until glossy and caramelized. Remove and keep warm.

Roast the eggplant

While mushrooms roast, place halved eggplant cut-side down on a parchment-lined sheet, brush lightly with 1 tsp olive oil and roast at 425°F (220°C) for 25–30 minutes until very soft and collapsing. Remove and let cool slightly. Scoop out flesh and reserve.

Make onion soubise

In a medium skillet over medium-low heat, melt 2 tbs butter. Add the finely diced yellow onion and a pinch of salt. Sweat the onion gently, stirring occasionally, for 20–25 minutes until very soft, translucent and sweet but not browned. Add 1 minced garlic clove in the last 2 minutes.

Blend and finish

In a blender or food processor combine the scooped eggplant flesh, the softened onions and garlic, heavy cream, milk and 0.75 tsp salt and 1/4 tsp pepper. Puree until very smooth. If mixture is too thick, add up to 2 tbs additional milk. Taste and adjust seasoning, add 1/2 tsp lemon juice to brighten. Warm gently in a small saucepan over low heat to serve, stirring to prevent separation.

Blend purée

Place drained piquillo peppers, 1 tbs olive oil, sherry vinegar, 1/2 tsp salt and smoked paprika (if using) into a blender or food processor. Purée until completely smooth. Pass through a fine mesh sieve if you want an extra-silky texture. Adjust salt or acid to taste. Keep at room temperature.

Fry shallots

In a small heavy-bottomed saucepan, heat neutral oil to 325°F (160°C) (or medium-low so a thin piece of shallot sizzles gently). Fry thinly sliced shallots in batches, stirring occasionally, until golden brown and crisp, about 3–5 minutes per batch. Use a slotted spoon to transfer fried shallots to paper towels; season immediately with 1/4 tsp salt. Let cool — they will crisp further.

On each plate (serving 4), spoon a wide smear or shallow pool of eggplant soubise (about 3–4 tbs per serving). Dot or pipe 1–2 tbs of piquillo purée beside the soubise for color and brightness.

Arrange warm roasted mushroom clusters on top of the soubise, 3–4 oz (approx. a quarter of the mushrooms) per plate, keeping some whole clusters for height and visual appeal.

Scatter crispy shallots over the mushrooms and around the plate. Finish with microgreens or chopped parsley, a light drizzle (about 1 tsp) of olive oil, and a pinch of flaky sea salt.

Serve immediately so mushrooms remain warm and shallots stay crisp.