WILD MUSHROOMS ON BRIOCHE WITH SHERRY CREAM AND SERRANO
Norman & Justin Van Aken © All rights reserved. “My Key West Kitchen”
If you are using fresh morels be sure to clean them in a few changes of warm water. Spin gently to dry and place on absorbent toweling prior to cooking them. This recipe works with a wide variety of mushrooms.
Serves 4 as an appetizer
3 Tablespoons of XVOO
1 Tablespoon butter
2 cloves garlic, peeled and thinly sliced
¾ pound of wild mushrooms, (whatever is in season and in very good quality), trimmed and cut into quarters or sixths
3 Tablespoons sherry wine vinegar
¾ Cup heavy cream
Kosher salt and fresh black pepper, to taste
4 slices Brioche (or other)
4 slices of Serrano Ham, (very thinly sliced) (or prosciutto)
Clarified butter to crisp the brioche
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Parmesan, as desired
Heat a medium to large sauté pan and add the olive oil and butter. Now add the garlic and allow to soften a minute. Add the mushrooms. Stir gently seasoning with salt and pepper. Cook about 3 minutes.
Now and sherry vinegar and simmer 30-60 seconds to reduce the liquid until almost a syrup.
Turn the saucepan on high heat. Quickly add in the heavy cream and reduce, stirring until thick enough to coat a spoon. Remove from the heat. Keep warm.
Toast the brioche. Place the brioche toast on the plates. Top with the mushroom mixture.
Lay a slice or two of Serrano Ham over each. Grate Parmesan on each and serve.
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