Fall Mushrooms with Grilled Foccacia and Gremolata

Difficulty:
1/5

Ease of Preparation: Medium

Yield: 4-6 portions, as a main

Fall Mushrooms with Grilled Foccacia and Gremolata

Creamy, cheesy polenta acts as a bed for savoury, earthy, umami-packed mushrooms in this dish. A rich, glossy mushroom sauce and bright gremolata turn this fall dish into something you’ll crave all year round!

Ingredients:

  • 1 ¾ pounds (793 g) mixed mushrooms (shiitake, king oyster, portabella), divided

Mushroom Sauce:

  • 2 tablespoons (30 ml) olive oil
  • 3 onions, sliced
  • 1 large carrot, chopped
  • 3 celery stalks, chopped
  • Reserved mushroom trimmings
  • 12 cups (2.9 L) water
  • ½ cup (80 ml) dried porcini
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 2 sage sprigs
  • ¼ cup (60 ml) butter
  • ¼ cup (60 ml) flour
  • 2 tablespoons (30 ml) tamari
  • 2 teaspoons (10 ml) browning sauce
  • Salt

 Grilled Foccacia:

  • 6 thick slices of foccacia
  • Oil, for grilling
  • Salt and pepper

Roasted Mushrooms:

  • ¼ cup (60 ml) olive oil
  • Reserved chopped mushrooms
  • 4 sprigs thyme, leaves only
  • 6 cloves garlic, minced
  • 1 tablespoon (15 ml) tamari
  • Salt and pepper

Gremolata:

  • 1 cup (240 ml) parsley, finely chopped
  • 1 clove garlic, minced
  • 2 lemons, zest only

 

Method:

Roughly chop the mixed mushrooms, cutting into approximately 1-inch (2.5 cm) pieces. Separate the trimmings (about ¼) from the nicer bits (about ¾) and reserve separately – the trimmings for the Mushroom Sauce, and the nicer bits for the Roasted Mushrooms.

For the Mushroom Sauce:

Heat olive oil in a large pot over medium-high heat.

Add onion, carrot, celery, and mushroom trimming. Cook until starting to brown, 5-6 minutes.

Add water, dried porcini, thyme, rosemary, and sage to the pot. Bring to a boil and remove from the heat.

Cover and let the stock steep for 2 hours.

Meanwhile, in a large, separate pot, combine the butter and flour and cook together, stirring often, to form a dark roux, 30-45 minutes.

Strain the stock into the roux a small batch at a time while whisking vigorously.

Bring stock-roux mixture to a gentle simmer and cook until smooth and thickened, 8-10 minutes. Add tamari and browning sauce.

Season with salt and keep warm.

For the Roasted Mushrooms:

Heat a cast iron pan over medium high. Add oil.

Add mushrooms and cook until nicely browned, 10-12 minutes.

Add butter, garlic, and thyme. Toss and cook another 3 minutes.

Add tamari and season with salt and pepper.

For the Grilled Foccacia:

Preheat the grill to high.

Brush the sliced focaccia with oil and season with salt and pepper.

Grill until charred and crispy on both sides, roughly 2-3 minutes per side.

Reserve.

For the Gremolata:

In a small bowl, mix the chopped parsley, minced garlic, and lemon zest. Set aside.

To Assemble:

Set a slice of Grilled Foccacia in the middle of a serving plate.

Top with roasted mushrooms and neatly spoon the mushroom sauce over top.

Garnish with gremolata and serve immediately.