If your friends appreciate food and cook well, there’s no element of surprise (or disappointment) with pot-lucks. So when I invited a few friends over for a walk in a nearby nature preserve, followed by drinks, a ‘pot-luck’ and an evening of card playing, I knew there would be none of the traditional covered dishes, casseroles or jello salads.
Tomorrow I will post the whole dinner but for today I wanted to spotlight the first dish of the evening. It was inspired by a gift mix of exotic mushrooms and the truffle products that I received from Marx Foods, an online purveyor of exotic and organic products.
Pulverize all into a powder and reserve to side.
3 ozs. dried morel + porcini mushrooms
8 ozs. fresh mushrooms sliced
1/2-1 teaspoon of seasoning powder
1 shallot minced
splash of wine (white or marsala)
dash of Worcestershire Sauce
white truffle oil
• Rehydrate mushrooms in hot water (save water).
• Saute mushrooms and shallot in combo of olive oil and butter with about a teaspoon of the dry seasoning.
• Add a little tomato paste (about 1 tsp that has been mixed with about 1/4 cup of reserved water) and a splash of wine.
• Cook for about 5-10 minutes until flavors meld.
• Add S+P to taste.
• Remove mushrooms with slotted spoon, sprinkle chopped parsley and add small drizzle of white truffle oil on them and reserve to side.
Add 1 teaspoon of dry seasoning and reduce. I had planned to add a touch of cream to the sauce that remained but it reduced so nicely and was rich enough.
Layer crepe with mushrooms and fontina cheese, fold over, sprinkle with parmesan cheese and bake for about 10 minutes.
This recipe serves 4-6.
Come back tomorrow for the rest of the meal.