LCBO Food & Drink Autumn 2018

the first time host from page 115

LIGHT BITES from page 27

MARINATED KING OYSTER MUSHROOMS ROLLED WITH TARRAGON GOAT CHEESE BY MICHELLE RABIN King oyster mushrooms are the star of this dish. They are thinly sliced, marinated and then grilled, making them dense with flavour and texture. Rolled and filled with a bright, herby goat cheese mixture, these morsels are a one-bite wonder, perfect as a little appetizer or snack. 5 to 6 king oyster mushrooms ½ cup (125 mL) olive oil ½ cup (125 mL) dry white wine ¼ cup (60 mL) balsamic vinegar 2 garlic cloves, minced 1 tbsp (15 mL) grainy mustard ½ tsp (2 mL) salt ½ tsp (2 mL) pepper ½ cup (125 mL) fresh tarragon ¼ cup (60 mL) chives, plus 1 tbsp (15 mL) Zest and juice of 1 lemon ½ cup (125 mL) grated Parmesan cheese, plus 2 tbsp (30 mL) About 5 oz (140 g) goat cheese 1 Cut mushrooms lengthwise into¼-inch-thick (5-mm) slices. 2 In a bowl, combine oil, wine, vinegar, garlic, mustard, salt and pepper. Immerse mushroom slices in marinade and toss to fully coat. Let marinate for 30 minutes. 3 Pulse tarragon, 1 cup (60 mL) chives, lemon zest and juice in a food processor until finely chopped. Add ½ cup (60 mL) Parmesan and goat cheese and blend until a smooth green paste forms. 4 Heat a grill pan over medium-high.Working in batches, grill mushrooms in a single layer in pan. Cook until mushrooms are deep brown and caramelized on the edges, about 2 minutes per side. Transfer grilled mushrooms to a wire rack to cool slightly. 5 Once cool enough to handle, spoon about 1½ tsp (7mL) of the goat cheesemixture into the centre of 1 mushroom slice. Lift the 2 ends of the mushroom together and pierce with a toothpick to hold. Repeat with remaining mushrooms. 6 Finely chop remaining chives. Garnish with remaining Parmesan cheese, chopped chives and freshly ground pepper. Makes about 25

MUSHROOM SOUP WITH SOUR CREAM & CHIVES This simple, velvety purée of mushrooms has a deep woodsy flavour with added complexity from brandy. Easily accessorized, it’s a little black dress of a soup. You could finish it with dry Marsala or amontillado sherry instead of brandy. Other garnishes include heavy cream, crème fraîche, truffle oil, toasted pine nuts and chopped parsley. ¼ cup (60 mL) unsalted butter 2 medium onions, diced 3 cloves garlic, thinly sliced 1 tbsp (15 mL) fresh thyme leaves 2 lbs (905 g) cremini mushrooms, sliced 6 cups (1.5 L) chicken or vegetable stock Salt and freshly ground pepper to taste ¼ cup (60 mL) brandy or Cognac Full-fat sour cream and finely sliced chives to garnish 1 Heat butter in a large pot over medium heat. When butter is sizzling, add onions. Cook, stirring occasionally, until soft and starting to brown, 8 to 10 minutes. Add garlic and thyme. Cook 2 minutes. Add mushrooms. Cook, stir- ring often, until they weep some liquid, 2 to 3 minutes. Raise heat to high. Cook, stirring often, until mushrooms have wilted and are simmering in their liquid, about 3 minutes. Add stock, salt and pepper. When it comes to a boil, reduce heat to maintain simmer. Cook, stirring occasionally, for 30 minutes. 2 Working in batches, purée soup in a blender until smooth. (Firmly hold blender lid down with kitchen towel while machine is on.) Trans- fer soup to a clean pot. (If you are making it ahead, cool soup and transfer to airtight con- tainers. Refrigerate up to 5 days and freeze up to 6 months.) 3 To serve, bring soup and brandy or Cognac to a simmer over medium heat. Taste for salt and pepper. Ladle into warmed bowls. Garnish with a dollop of sour cream and a sprinkle of chives. Serves 6

FENNEL & APPLE SLAW Tart green apples and cool fennel meet up in this refreshing autumnal slaw, which gets a unique twist with juniper berries, the primary botanical in gin. Do not be tempted to use another variety of apple, as they will oxidize much faster than Granny Smiths. Adapted from Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten andMark Bittman (Broadway Books, 1998). 32 juniper berries ½ cup (125 mL) thinly sliced red onion

3 tbsp (45 mL) fresh lemon juice ¼ cup (60 mL) extra virgin olive oil

2 fennel bulbs, trimmed 2 Granny Smith apples

¼ cup (60 mL) chopped flat-leaf parsley Salt and freshly ground pepper to taste

1 With side of a chef’s knife, crush juniper ber- ries. Mince and place in a small mixing bowl with onion, lemon juice and olive oil. Mix and let stand 15 minutes. 2 If fennel has tough or damaged outer layer, remove and save for stock or discard. Cut bulb in half through core. Thinly slice crosswise on mandoline, discarding cores. Place in a large mixing bowl. 3 Cut apples in half. Remove and discard cores with a melon baller or tip of a sharp par- ing knife. Thinly slice apple on mandoline. Add to bowl with fennel along with parsley, salt and pepper. Pour over dressing and mix. Transfer to a serving dish. Cover and refriger- ate until ready to serve, up to 4 hours. Serve cold.

Serves 8

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152  FOOD & DRI NK AUTUMN 2018