King Oyster Mushrooms, Chestnuts and Fried Sage

Ease of Preparation: Easy

Yield: 4 servings

King Oyster Mushrooms, Chestnuts and Fried Sage

Savoury king oyster mushrooms are treated to an umami-rich soy butter glaze, going with a roasty, toasty chestnut purée, a decadent, glossy red wine port sauce and crispy fried sage leaves.

Ingredients:

Red Wine & Port Reduction:

• 2 cups (470 ml) Pinot Noir
• 1 ½ cups (350 ml) ruby port
• 3 tablespoons (45 ml) honey
• 1-2 sprigs rosemary
• Salt

Savoury Chestnut Purée:

• 1 14-ounce (397 grams) jar roasted chestnuts
• 1 cup (240 ml) vegetable stock
• 1 cup (240 ml) water, plus more as needed
• 1-2 thyme sprigs
• ⅛ teaspoon (0.75 ml) salt

 Fried Sage Leaves:

• 1 bunch sage
• ¼ cup (60 ml) olive oil
• Salt

Soy Butter Glazed King Oyster Mushrooms:

• 2 pounds (907 grams) king oyster mushrooms
• Oil, for sautéing
• 4 tablespoons (60 ml) butter
• 2 tablespoons (30 ml) soy sauce
• 1 teaspoon (5 ml) honey
• 2 cloves garlic, minced on a rasp
• Salt and pepper

Method:

For the Red Wine & Port Reduction:

Add the red wine, port, honey, and rosemary, bring to a boil, then reduce the heat and cook about 30 minutes until the mixture is thick, syrupy, glossy, and coats the back of a spoon.

Remove and discard rosemary. Season with salt and keep warm until needed.

For the Savoury Chestnut Purée:

Combine chestnuts, vegetable stock, water, thyme, and salt in a medium saucepan.

Bring to a simmer, cover partially, and cook until the chestnuts are very tender and breakable, about 15-20 minutes.

Discard the thyme sprig. Season with salt.

Transfer the mixture to the food processor. Blitz until the mixture becomes a smooth, thick spread, adding hot water as needed to help the mixture form.

Transfer the purée to a clean, small saucepan and keep warm until needed.

For the Fried Sage Leaves:

Pick the sage leaves off the stems.

Heat the oil in a small skillet or frying pan until hot.

Fry the sage leaves, a few at a time until crispy, turning once, about 4-5 seconds per side.

Using a spider or a fork, remove the leaves from the oil and drain on a paper towel-lined plate.

Season well immediately with salt and set aside.

For the Soy Butter Glazed King Oyster Mushrooms:

Halve the mushrooms and cut a diamond cross-hatch into the cut side of each one.

Heat a heavy, cast-iron pan over medium-high heat. When just smoking, add a film of oil.

Transfer the mushrooms to the pan, cut side down and cook until deeply golden brown, 5-6 minutes. Flip and cook 1 minute more.

Add the butter, soy, honey, garlic, and black pepper to the pan, allow to just melt and combine, then immediately shut off the heat, and toss the mushrooms until well-coated.

To Assemble:

Using an offset spatula, put a few small smears of the chestnut purée onto a warmed plate.

Pour a small pool of the red wine & port reduction on to the center of the plate.

Carefully mound some mushrooms on top of the sauce.

Sprinkle fried sage leaves over the plate and serve immediately.