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.