Oyster Mushrooms, Red D'Anjou Pears, Fig Balsamic Vinegar on Toasted Brioche
This delightful dish was prepared for us by Jeff Kramer at a 2003 Fungus Fair Culinary Demonstration.
by Marje Young
.jpg)
Pleurotus ostreatus. © Debbie Viess (from mushroomobserver.org)
This recipe will serve up to 10 people as a first course, or more if served as an hors’ d'oeuvre.
Objective:
Appetizer/Salad
Total Time:
About an hour
Yield:
10 or more
Suggested Mushrooms:
- Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
Ingredients
1 loaf brioche or other good-quality white bread
olive oil
1 to 2 lbs oyster mushrooms
1⁄2 C fig balsamic vinegar
1or 2 red D’Anjou pears
1⁄2 lb butter
1 bunch parsley
salt & pepper to taste
Method
Brioche
Slice the brioche into 1⁄4 inch thick sections, then take a round cookie cutter (about the size of a silver dollar) and cut about forty rounds (or however many you would prefer).
In a sauté pan heat the oil slowly, add the cut round brioche slices and toast them lightly golden brown.
Place them on paper towels to absorb the oils and keep them in a warm place, covered.
Oyster Mushrooms
In a large sauté pan, slowly sauté the oyster mushrooms with butter until the mushrooms have
caramelized.
Add the pears, cook for a few minutes and then deglaze the pan with the fig balsamic vinegar.
Reduce until almost thick then add some more
butter to finish the sauce.
Add chopped parsley and season with salt and pepper to taste.
Assembly
On top of each toasted brioche round, place a small amount of the carmelized oyster mushrooms and slice of pear with some of the sauce.
Arrange around a platter and serve!