Wild Mushroom Julienne
I was getting a bit overwhelmed with the amount of mushrooms I had collected that were sitting in the freezer. I had about 2 pounds of various boletes and five pounds of trimmed chicken of the woods. A julienne seemed to be a great way to use it up while showcasing the flavors of the mushrooms. I made this slightly lighter (using a milk and roux) version because it can be really heavy and rich.
I think my favorite way of serving it is slathered on toast with some eggs in the morning. Almost like a truffled benedict.
Ingredients
- 2 tablespoons butter
- 1 tablespoon chopped garlic
- 1 tablespoon minced parsley
- 1 cup chicken of the woods, bite sized
- 1 cup boletes, bite sized
- 1 tablespoon flour
- 1/2 cup milk
- 2 tablespoons sour cream
- 1/2 cup shredded cheese (Parmesan, Swiss, Gruyere, or Cheddar)
- 1 tablespoon white wine
- Salt and Pepper to Taste
- In a pan over medium high heat, sautee garlic in butter until fragrant. Add chicken of the woods and boletes and cook until tender. Add white wine.
- Add flour and cook until golden. Stir in milk and heat until smooth and thickened.
- Add minced parsley, salt and pepper to taste, and remove from heat.
- Combine with sour cream. Top with cheese. Optionally place into an oven safe crock and broil for about 5 minutes or until cheese is melted and slightly charred.