I See Fungi Mushrooms Recipe

prepare and roast potatoes

Preheat oven to 220°C (425°F). Wash and scrub the spade and clover potatoes; halve any larger pieces so all are roughly bite-sized (about 1–1.5 in pieces). Toss potatoes in a bowl with 1 tablespoon neutral oil and 1/2 tsp salt until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast for 20–30 minutes, turning once halfway, until golden and crisp at edges and tender when pierced. Remove from oven and keep warm.

When potatoes are done, transfer to a serving dish and sprinkle with half the sliced chives and the chopped parsley. Reserve remaining chives for finishing the mushrooms.

clean and prepare mushrooms

Trim and tear the lion's mane into 1–1.5 inch pieces. Slice or quarter the spade and clover mushrooms as needed so pieces are similar in size. Pat mushrooms lightly with a damp towel — avoid soaking.

sear mushrooms

Heat a large skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs butter. Once butter foams, add the mushrooms in a single layer (work in batches if needed to avoid overcrowding). Sear without moving for 2–3 minutes to develop color, then stir or flip and cook another 2–3 minutes until deeply browned and tender. Season with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp Chesapeake Bay spice blend while cooking. Transfer seared mushrooms to a plate and set aside.

sauté aromatics

Using the same skillet with mushroom fond (add 1 tbs olive oil and 1 tbs butter if pan is dry), reduce heat to medium. Add the minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

build sauce

Add 2 tbs tomato paste and cook 1 minute, stirring, to caramelize the paste slightly. Pour in 60 ml dry sherry to deglaze the pan, scraping up browned bits; simmer 1–2 minutes to reduce slightly. Add 120 ml vegetable stock and bring to a gentle simmer for 3–4 minutes to meld flavors.

finish sauce

Stir in 60 ml heavy cream and 1 tsp white wine vinegar (or lemon juice). Simmer gently 2–3 minutes until sauce is slightly thickened. Taste and season with 1 tsp salt and 1/2 tsp black pepper, adjusting to preference.

combine mushrooms and sauce

Return the seared mushrooms to the skillet and toss them in the sauce to coat and reheat for 1–2 minutes so they absorb the flavors. If sauce is too thick, add up to 1–2 tbsp water or stock to reach desired consistency.

Arrange roasted spade and clover potatoes on the plate as a base. Spoon the sherry & tomato mushroom mixture over or beside the potatoes. Drizzle any remaining sauce from the pan over the potatoes.

Garnish with the remaining sliced chives and an extra pinch of Chesapeake Bay spice for aroma. Serve immediately.