Roasted Mushroom

Hen of the woods (Maitake Mushrooms) – 1 lb
Olive Oil – 2 oz
Salt – 3 large pinches

Method: Preheat oven to 500F. Remove bottom part of mushroom so the bunch stands up on baking sheet. Season mushrooms with olive oil and salt and place on baking sheet. Roast for approx. 8 min in the oven until golden and aromatic.

Mushroom Broth

Mushroom – 1 pound white mushroom sliced thin
Water – 4 cups
Lemongrass – 5 g sliced thin
Espresso Beans – 10 grams
Bay leaf – 1 each
Kaffir lime leaf – 1 each
Garlic – 1 cloves crushed
Chili flake – 1 pinch
Thyme – 1 sprig of thyme
Salt – to taste

Method: Add mushrooms and water. Simmer for 45 min. Then add remaining ingredients. Cook for another 15 min. Strain through fine mesh sieve and season with salt to taste.

Hazelnut Gremolata

Parsley – 1 cup chopped
Cilantro – 2 tbsp chopped
Toasted Hazelnuts – 1 tbsp, rough chopped
Shallot – 1 tbsp minced
Extra virgin olive oil – ½ cup
Lemon – 1 each zest and juice

Method: On a board chop parsley, cilantro with a little bit of olive oil. Place chopped herbs in a bowl and add remaining ingredients. Stir to combine and season with salt and pepper.

To assemble: Place roasted mushrooms in a shallow bowl and drizzle with gremolata. When ready to serve, heat broth and pour over the mushrooms.