Fresh Wild Mushrooms

Fresh from the forest and a great addition to compliment your dish

Fred’s recently hand foraged mushrooms from one of Mammoth’s many great forests! This is a light and tasty topper seasonally perfect for chicken or fish.

Ingredients Needed to Serve 4

2 Shallots, diced
2 Cups of porcini mushrooms, diced
1/2 Cup extra virgin olive oil
1/4 Cup Balsamic Vinegar – the older, the sweeter (aged to taste)
Salt and cracked black pepper to taste
1 Tbsp. crushed coriander
2 Tbsp. fresh Italian parsley, chopped
1 tomato, peeled and diced
1 Tbsp. Fresh, chopped tarragon
Preparation Time Necessary: about 20 minutes

Sauté shallots and mushrooms in olive oil for a few minutes, until shallots are becoming clear and mushrooms are shrinking and tender. Then add balsamic vinegar and stir. Remove from heat and let cool to room temperature.

Add remaining ingredients, ending with salt and pepper to taste. Serve at room temperature or chilled on summer grilled chicken or fish.

Chef’s note: You may use Shitake instead of porcini mushrooms if you desire

Variation: You may add crushed chili pepper to taste for a spicy version