Smoked Hen of the Woods

 

Recipe Serves 4

 

Ingredients:

·        1 lb Maitake mushrooms (Smoked or add ¼ tsp liquid smoke while cooking)

·        Garlic cloves finely sliced

·        Shallots finely minced

·        1 Stem sage

·        1 Stem oregano

·        2 oz Root

·        2 oz Cabernet

·        1 oz Banyuls vinegar (oir cider)

·        2 oz Butter

·        Salt and pepper to taste

 

Ingredients:

·        4 Eggs

·        Salt

 

Directions:

·        Bring a large pot of salted water to a boil.

·        Turn the heat down to maintain a constant simmer. 

·        Drop the eggs in the water and let cook for 5 minutes.

·        Remove from the water, peel and shock in cold water immediately. Hold refrigerated.

 

 Ingredients:

·        2 Stalks celery with leaves

·        3 Shallots sliced

·        1 Apple julienne

·        1 oz banyuls vinegar

·        2 tsp olive oil

·        Salt and pepper t taste

 

Directions:

·        Peel the celery into long thin strands using a vegetable peeler.

·        Pick the leaves and combine in a bowl with the rest of the ingredients.

·        Toss gently and season with salt and pepper.

·        In a heavy bottom or cast iron sauté pan, begin to sauté the mushrooms in butter.

·        When they start to become golden brown, add the garlic and shallot and sauté until translucent. 

·        Add the root, cabernet and vinegar and cook until almost all the liquid has evaporated and the mushrooms begin to look glazed, toss in the fresh herbs and season with salt and pepper. 

·        Place the eggs back into simmering water for 30-45 seconds just to warm.

·        Divide the mushrooms up among 4 serving bowls. Place an egg in the center of each and top with the celery salad.  Garnish each with a whole grain mustard cracker and serve.