LCBO Food & Drink Spring 2019

CREAMY WILD MUSHROOM & ALMOND SOUP Wild mushrooms are one of the first signs of the spring thaw. What better way to celebrate the end of winter than by taking advantage of the seasonal bounty? Roasting them in the oven and then puréeing with fresh cream makes this soup feel like a warm blanket for your mouth. Almond meal is added to the soup to thicken it and enhance the nutty flavour of the mushrooms. 6 cups (1.5 L) water 1½ oz (45 g) dried assorted mushrooms About 14 oz (395 g) assorted fresh wild mushrooms (shiitake, black oyster, oyster, trumpet, morels, chanterelles, hen of the woods, etc.) 5 tbsp (75 mL) olive oil, divided 1 cup (250 mL) half-and-half cream ½ cup (125 mL) finely chopped chives ½ cup (125 mL) chopped roasted almonds 1 Bring 6 cups (1.5 L) water to a boil in a large pot. Add dried mushrooms and turn off heat. Set aside and let soak while you prepare recipe (minimum 30 minutes). 2 Preheat oven to 400°F (200°C). 3 Tear any large wild mushrooms into 2-inch (5-cm) pieces. Place wild mushrooms in a sin- gle layer on a baking sheet. Drizzle with 2 tbsp (30 mL) of olive oil and 1 tsp (5 mL) salt. Roast mushrooms until deep brown and fragrant, about 30 minutes. 4 Heat remaining oil in a large pot over medium. Add in shallots and cook until soft and golden, about 6 minutes. Add in roasted mushrooms and thyme sprigs; stir to combine. Increase heat to high and pour in sherry. Using a wooden spoon, stir until no liquid remains in the pot. 5 Reduce heat to medium. Add in almondmeal and stir to incorporate. Almond meal will get clumpy. Continue to stir as the almond meal browns. Use wooden spoon to scrape across the bottom of the pot and sides as you stir. 6 Stir in the mushroom soaking liquid from step 1 along with the soaked mushrooms. Increase heat to high until mixture reaches a boil, then reduce tomedium-low. Stir in lemon juice and simmer for 20 minutes. 2 tsp (10 mL) salt, divided 5 shallots, roughly chopped 5 sprigs thyme ⅓ cup (80 mL) dry sherry ¾ cup (175 mL) almond meal 3 tbsp (45 mL) lemon juice

7 Remove thyme sprigs and discard. Purée soup using an immersion blender until smooth. Stir in cream and remaining 1 tsp (5 mL) salt. 8 Divide soup among bowls. Garnish each with chives and almonds. Makes 6 cups (1.5 L); serves 6

Kosher salt 2 tbsp (30 mL) olive oil 1 tsp (5 mL) chopped garlic

¼ cup (60 mL) chopped shallots 1½ cups (375 mL) risotto rice ½ cup (125 mL) white wine 6 cups (1.5 L) warm chicken stock, divided ¼ cup (60 mL) finely grated Parmigiano-Reggiano ¼ cup (60 mL) grated pecorino 3 cups (750 mL) arugula 1 Heat a medium saucepan over high heat. Add peppercorns. Toast them, swirling the pan occasionally until the peppercorns begin to wiggle and pop, about 1 minute. Remove from heat. Let cool. Crush the peppercorns to a course texture using a mortar and pestle or the back of a knife. Reserve. 2 Chop mushrooms into ½-inch (1-cm) pieces. If using shiitake, discard the stem. Heat a large, wide sauté pan over high heat. Add mushrooms and cook in dry pan until all the moisture has evaporated. Remove from heat and sprinkle with salt. Transfer to a plate and reserve. Wipe pan clean. 3 Return pan to stove over medium heat. Add oil. Add garlic and shallots and cook until soft- ened, about 1 minute. Add rice and stir until evenly coated with oil. Add wine and cook until wine has evaporated. 4 Add ½ cup (125 mL) warm chicken stock to rice and stir constantly until it has been absorbed. Repeat, adding liquid by the ½ cup (125 mL) and stirring each time until absorbed, until rice is tender and al dente, about 20 minutes. Remove from heat. Stir in cheeses then mushrooms, arugula and all but 1 tsp (5 mL) reserved pepper. Divide between plates and top with more cheese and remain- ing pepper Serves 4

WHAT TO SERVE Bench Brewing Twenty Mile Farmhouse Ale LCBO 508515, 473 mL Hidden Bench Estate Pinot Noir VQA VINTAGES ESSENTIALS 274753

$3.00

$31.95

SEASONED PUMPKIN SEEDS

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. In a small bowl, mix to- gether 2 tbsp (30 mL) nutritional yeast, 1 tbsp (15 mL) olive oil, ½ tsp (2 mL) salt and ½ tsp (2 mL) pepper. Stir in ½ cup (125 mL) pumpkin seeds to evenly coat. Pour onto lined cookie sheet in an even layer. Bake until golden brown and fragrant, about 25 minutes.

cacio e pepe twists from page 77

RI SOTTO CACIO E PEPE WITH MUSHROOMS & ARUGULA It seems a natural fit to bring together the creaminess of risotto with the flavour profile of cacio e pepe, a match made in heaven. The starch released by the risotto rice enhances the creaminess of this dish. The toasted pepper- corns and fresh arugula balance the dish with their peppery fresh bite. 1 tbsp (15 mL) black peppercorns, toasted 1 lb (455 g) mixed fresh mushrooms such as cremini, enoki, king, oyster and shiitake

WHAT TO SERVE

Tawse Growers Blend Pinot Noir VQA VINTAGES ESSENTIALS 130989 Castello di Neive Barbaresco DOCG LCBO 160143

$25.95

$27.95

FOOD & DRI NK SPRING 2019 97