Craft’s Mushrooms

RECIPE FORUM Restaurant Chain Recipes
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Today’s restaurant Secret Recipe from Craft in Los Angeles. Renowned chef Tom Colicchio is the man behind this farm-to-table New American restaurant. At Craft they serve a delicious side dish of sautéed mushrooms with fresh herbs and garlic. This is a must-try dish for any mushroom lover.

You can also find some great side dish recipes on our Recipe Forum.

Enjoy!

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Craft’s Mushrooms

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  • 3 sprigs tarragon
  • 6 sprigs parsley
  • 3 sprigs chervil
  • 3 medium-sized shallots
  • 12 cloves garlic
  • 6 tablespoons vegetable oil, divided
  • 3 tablespoons unsalted butter
  • 1 1/2 cups halved or quartered crimini mushrooms
  • 1 1/2 cups halved baby shiitake mushrooms
  • 1 1/2 cups diced oyster mushrooms
  • 1 1/2 cups diced trumpet royale mushrooms (also known as eringe mushrooms)
  • 1 1/2 cups diced or torn maitake mushrooms (also known as hen of the woods)
  • Salt and freshly ground black pepper

  1. Pick the leaves off the tarragon, parsley and chervil. Mince them together and set aside for later.

  2. Mince the shallots and garlic cloves together. Using a sauté pan, cook the garlic and shallots in 3 tablespoons oil over medium-low heat until they are translucent, about 5 minutes, stirring frequently so the shallot and garlic does not burn. Add the butter and continue to cook the garlic and shallots until they are tender. Set the garlic-shallot butter aside.

  3. Heat a large sauté pan over medium-high heat until hot. Add the remaining vegetable oil and sauté the mushrooms until they are golden brown, seasoning with one-half teaspoon salt and a few grinds of pepper, or to taste.

  4. Add the garlic-shallot butter to the mushrooms as well as the chopped herbs. Stir the mushrooms in the sauté pan so that they are evenly coated with the herbs and garlic-shallot butter.

  5. Taste the mushrooms and add more salt if needed.

  6. Drain the mushrooms briefly on paper towels to remove any excess fat if desired before serving.

Serves 4-6

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Source: LA Times

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Until Next Time… Be Well!

Kind Regards,

RSN