RECIPE: Mixed Mushroom Pan Roast

[spiderdust]

I promised insomnia that I'd post this recipe, plus another.

From the Washington Post


Mixed Mushroom Pan Roast

(8 servings)

Though the price of wild mushrooms is relatively steep, you can keep the cost low by using predominantly cremini and shiitake with just a handful of less common funghi. It's worth any cost for this insanely low-carb, ridiculously rich-tasting dish. The demi-glace adds a depth of flavor for less than 1 gram carbohydrates per serving.

Roasting mushrooms rather than sauteing them frees up the stovetop during the last few minutes before the big meal.

Adapted from "Tom's Big Dinners: Big-Time Home Cooking for Family and Friends" by Tom Douglas (Morrow Cookbooks, 2003).

For More Carbs: The slightly sweet Madeira tempers the earthiness for just 1/2 gram of carbs (and some alcohol) more per serving.

In Advance: Clean and stem the mushrooms then set aside at room temperature for up to several hours. The mushrooms go in the oven as soon as the turkey comes out.

3 pounds assorted mushrooms, such as shiitake, cremini, oyster, chanterelle, black trumpet or portobello mushrooms (do not use button mushrooms)

2 tablespoons olive oil

2 tablespoons bacon fat, duck fat or unsalted butter [Spider's note: for a veggie/vegan version, I don't see why you couldn't use all olive oil instead]

Kosher salt and freshly ground black pepper to taste

12 fresh thyme sprigs (about 4 inches each), plus additional thyme leaves for seasoning

4 fresh rosemary sprigs (about 4 inches each), plus additional finely chopped leaves for seasoning

2 tablespoons demi-glace* [Spider's note: I used a vegetarian version of this.]

2 tablespoon Madeira (optional)[I skipped the alcohol]

Preheat the oven to 400 or 425 degrees. Line 2 rimmed roasting pans or baking sheets with aluminum foil.

Clean any dirt off the mushrooms by wiping them with a damp cloth. Trim and discard the stems. Leave small mushrooms whole but cut the larger ones into large pieces of similar size. Set aside.

Divide the oil between the pans. Place the pans in the oven for 5 minutes to get them and the oil hot.

Remove the pans from the oven, add the bacon fat, duck fat or butter and stir to combine. Add the mushrooms and gently toss to coat with fat. Season with salt and pepper to taste and gently toss to coat. Scatter the thyme and rosemary over the top. The mushrooms should be in a single crowded layer; they will shrink slightly during roasting.

Return the pans to the oven and roast, turning once with a spatula, until the mushrooms are heated through, lightly browned but not yet crisp around the edges, 12 to 20 minutes depending on the size of the mushrooms. (The mushrooms may initially throw off a lot of liquid; this will evaporate as they roast.)

Remove the pans from the oven. (May set aside for several hours at room temperature.)

Remove and discard the herb sprigs. If using both demi-glace and Madeira, combine them in a small bowl. Drizzle the mixture or just the demi-glace evenly over the mushrooms and return the pan to the oven for a few minutes more to heat the demi-glace. If desired, allow the mushrooms to crisp slightly. Remove from the oven. Season to taste with salt and pepper and, if desired, thyme leaves and/or finely chopped rosemary. Pile the mushrooms onto a large platter and serve immediately.

*Note: Demi-glace is an intensely flavored glaze that is attained by reducing stock, typically veal or duck, with fortified wine. It is used to add richness and thickness to sauces and is available locally at many specialty stores, including Dean & DeLuca, Sutton Place Gourmet, Whole Foods Market and Williams-Sonoma and by mail-order from many online purveyors, including Williams-Sonoma.

Per serving: 87 calories, 6 gm protein, 5 gm carbohydrates, 10 gm fat, 4 mg cholesterol, 2 gm saturated fat, 121 mg sodium, 1 gm dietary fiber