Mushroom Jam, Truffle Aioli, Scallion Recipe

Prepare mushrooms

Clean mushrooms with a damp towel and finely chop to a coarse mince. Pat dry if very wet.

Heat a wide skillet over medium-high heat. Add butter and olive oil; when the butter foams, add the finely diced onion and sauté 3–4 minutes until translucent and starting to color.

Add the chopped mushrooms to the pan in a single layer if possible. Let them cook undisturbed 3–4 minutes to brown, then stir and continue cooking 6–8 minutes more until most of the moisture has evaporated and the mushrooms are concentrated and golden.

Add the minced garlic and thyme and sauté 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze the pan with sherry or dry white wine, scraping up browned bits. Cook 1–2 minutes to reduce slightly.

Add soy sauce, brown sugar, and balsamic vinegar. Stir to combine, then add the vegetable or mushroom stock. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture becomes thick and jammy, about 8–12 minutes.

Season with sea salt and black pepper. Taste and adjust: add a little more balsamic for brightness or a pinch more sugar if needed. Remove from heat and allow to cool slightly; the jam will thicken further as it cools.

In a small bowl combine mayonnaise, grated garlic (use no more than 30–45 seconds of grating to avoid harsh rawness), lemon juice, Dijon, and truffle oil.

Whisk until smooth and season with salt and pepper. Taste and adjust: add another 1/4 tsp truffle oil for stronger aroma or an extra 1/4 tsp lemon for brightness. Chill for at least 15 minutes to let flavors meld.

Warm or toast baguette slices until golden. If serving on crackers, arrange them on a platter.

Spread about 1 tsp truffle aioli on each toast or cracker (adjust to preference). Spoon 1–2 Tbsp of warm mushroom jam on top of the aioli.

Garnish with thinly sliced scallion whites and a few scallion greens. Sprinkle with chopped parsley (if using) and a small pinch of lemon zest to brighten the flavor.

Serve immediately while mushroom jam is slightly warm and aioli chilled. For storage, cool mushroom jam to room temperature, refrigerate in an airtight container up to 5 days; aioli keeps up to 3 days refrigerated.