Edible Blue Ridge Winter 2022

Chanterelle Mushroom Sauté Ingredients: 2 pounds Chanterelle mushrooms, trimmed & cleaned 2 tablespoons extra virgin olive oil 1 tablespoon garlic clove, nely chopped 2 teaspoons fresh thyme, chopped 2 tablespoons dry white wine 1 tablespoon fresh lemon juice 1 ½ tablespoons fresh parsley, chopped Method: 1. Utilizing a large sauté or fry pan, heat olive oil over medium-high heat. 2. Once oil has reached a smoking point, carefully add mushrooms to pan. Allow mushrooms to cook (stirring periodically) until they have started to soften and caramelize, creating a golden fond on the bottom of the pan (about 5-6 minutes). 3. Add garlic and thyme (stirring once) and cook until garlic becomes aromatic. 4. Deglaze pan with wine and lemon juice. Brie y stir, scraping the bottom of the pan to ensure all fond has been released. Allow liquid to reduce until pan is nearly au sec (dry). 5. Add parsley and season to taste with salt and pepper. 6. Turn heat down to low and reserve mushroom sauté for later use. Kosher salt and ground white peppercorn to taste

Building the Tartine Ingredients: 2 ounces black truf e, whole 4 ounce parmesan block Rye bread, truf e butter, truf e purée, mushroom sauté Method: 1. Liberally spread truf e butter onto slices of rye bread. Using a large sauté or fry pan (set on low to low-medium heat) place rye bread buttered side down and allow to toast to a golden brown (checking toast frequently, ensuring not to burn). Remove toast from pan and set aside. 2. Place about 2 tablespoons of truf e purée onto warm toast and evenly spread over the complete topside of toast. 3. Spoon about ¾ cup of mushroom sauté over truf e purée. 4. Using a microplane, liberally grate parmesan block over mushroom tartine. 5. With a microplane (for ne grated fresh truf e) or a truf e slicer (for thinly sliced fresh truf e), top tartine with as much fresh truf e as desired. Bon appetit!

Recipe by Chef Tim Moore, Early Mountain Vineyards, Madison Suggested Pairing: Early Mountain “Shenandoah Valley” Cabernet Franc

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