Madeira braised mushrooms

Chef Michael Hun
Palm Springs Surf Club, Palm Springs

Chef Michael Hung describes this as “a wonderful California fall dish” that can be further amplified if the cook has access to a reliable source of wild mushrooms.

Ingredients

1/4 cup vegetable oil
2 lb. mixed mushrooms, cleaned and cut into large pieces of similar size
2 tbsp. butter
2 shallots, sliced
2 tsp. chopped garlic
2 tsp. salt
1/8 tsp. ground black pepper
1/4 cup Madeira
1/4 cup water
5 sprigs thyme
Juice of 1 lemon
4 to 6 oz. Parmigiano Reggiano cheese, peeled

Instructions

In a large skillet, heat vegetable oil over high heat until wisps of smoke appear. Add mushrooms and cook over high heat, stirring often and modulating the heat, for 10 to 15 minutes or until a deep caramelization develops.

Turn heat down to medium-low. Add butter, shallots and garlic. Season with salt and pepper. Cook, stirring occasionally, for 35 minutes or until shallots become translucent.

Add Madeira to pan. Tilt pan slightly to ignite Madeira. Allow alcohol to burn off while carefully stirring. Once alcohol has burned off, add water, thyme and lemon juice. Cover pan and cook for 5 minutes. When done, remove to a serving dish and top with cheese.

Serves 4 to 6