Mushroom Mogul (v) Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

Toss the cleaned, torn mushrooms with 2 tbs olive oil, 1 tbs butter, chopped thyme, 2 tsp kosher salt and 1 tsp black pepper in a large bowl until evenly coated.

Spread mushrooms in a single layer on the prepared baking sheet with space between pieces to ensure browning. Roast for 18–22 minutes, stirring once at 10 minutes, until deeply browned and caramelized at the edges. Remove from oven and set aside, keeping warm.

While mushrooms roast, make quick pickled shallots. Combine 3 tbs white wine vinegar, 3 tbs water, 1 tsp sugar and 1 tsp kosher salt in a small heatproof bowl or jar and stir until sugar and salt dissolve.

Add the thinly sliced shallot rings, pressing them into the liquid. Let sit at room temperature for at least 15 minutes (can refrigerate up to 24 hours). Drain before plating; reserve a teaspoon of the pickling liquid to drizzle if desired.

In a medium saucepan over medium heat, melt 1 tbs unsalted butter. Add the minced shallot and sauté until translucent and fragrant, about 2–3 minutes, but do not brown.

Pour in 1 cup dry white wine and bring to a simmer. Reduce by about half (approximately 6–8 minutes) until slightly syrupy to concentrate flavor.

Lower heat and stir in 1 cup heavy cream. Simmer gently, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, 6–8 minutes. Do not boil vigorously.

Remove from heat and add 1 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp white or black pepper. Taste and adjust seasoning — add more lemon for brightness or a pinch of sugar if too tart.

If a silkier finish is desired, strain cream through a fine-mesh sieve into a clean saucepan and keep warm on the lowest heat setting.

Warm serving plates. Spoon a thin pool of the white wine lemon cream onto each plate (about 2–3 tbs per serving).

Divide the roasted mushrooms evenly among the plates, placing them atop the cream so some sauce remains visible around the edges.

Scatter drained pickled shallot rings over the mushrooms for acidity and crunch. If you reserved pickling liquid, drizzle a scant teaspoon over each portion.

Shave or grate seasonal truffle over each portion (approximately 1–2 g per serving) or finish with a light drizzle (1/4–1/2 tsp) of good-quality truffle oil. Sprinkle microgreens or baby thyme sprigs and 1 tsp grated parmesan if using.

Serve immediately with lemon wedges on the side for an extra squeeze of brightness.