Mushroom Recipe

Thinly slice the red onion into rings or half-moons. Pack into a clean jar or small bowl.

In a small saucepan combine apple cider vinegar, water, sugar and kosher salt. Warm over medium heat just until sugar and salt dissolve, about 1–2 minutes; do not boil.

Pour the warm pickling liquid over the sliced onions, pressing down to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) while you prepare the rest.

Dice the stone fruit and red bell pepper into small, roughly equal pieces. Finely chop the Serrano (remove seeds for less heat).

In a bowl combine diced stone fruit, bell pepper, Serrano, chopped cilantro, lime juice, honey and salt. Stir gently to combine and taste, adjusting lime or honey if needed. Refrigerate until ready to serve. Salsa can be made up to 4 hours ahead.

Clean mushrooms with a damp cloth and trim stems. If larger, quarter or halve so pieces are bite-sized and relatively uniform.

Mince the garlic and pull thyme leaves from stems.

Heat a large skillet over medium-high heat until hot. Add olive oil and butter. When shimmering, add mushrooms in a single layer (cook in batches if necessary). Let mushrooms sear without moving for 2–3 minutes to develop color.

Stir mushrooms and continue cooking, stirring occasionally, until they release moisture and begin to brown, about 5–7 minutes total.

Add minced garlic and thyme; cook 30–45 seconds until fragrant. Season with salt and black pepper. Remove from heat and transfer mushrooms to a warm plate. Keep skillet for the next step.

Preheat oven broiler to high with a rack 6 inches from the heat source (or prepare a hot cast-iron skillet on the stove). Line a baking sheet with parchment or use a nonstick surface.

On the prepared baking sheet, place small rounds or mounds of the grated cheddar mixed with parmesan, about 2 tablespoons each, spaced 1–2 inches apart. Lightly oil the surface or spray to prevent sticking.

Broil until edges are deeply golden and crisp and the centers have melted and are bubbling, about 2–4 minutes (watch closely to avoid burning). Alternatively, melt in a hot skillet: add small piles of cheese and cook until edges crisp, then let cool.

Remove the cheese crisps with a thin spatula and transfer to a paper towel-lined plate to cool and firm up into lacy crisps.

If pickled onions have chilled, drain them briefly. Reheat mushrooms gently if cooled: return to skillet over low heat and warm 1–2 minutes with a drizzle of olive oil if needed.

Place warmed mushrooms on a serving plate or individual plates. Spoon stone fruit Serrano salsa over or alongside the mushrooms.

Top mushrooms with pickled onions (a few rings per portion) and tuck a crispy cheese lace on top of each mound so it stays crisp.

Scatter microgreens or baby arugula around, drizzle with extra-virgin olive oil and finish with a crack of fresh black pepper. Serve immediately so cheese crisps remain crunchy.