Recipes

Shiitake Bruschetta with Cognac and Creme Fraiche

serves 4

We were delighted to discover how well suited Norma's beautiful cultivated shiitake mushrooms are to this preparation adapted from an Alice Waters recipe for morel mushrooms. Morels are fantastic for this recipe, but shiitakes are easier to find, often year round. We are fortunate to have Springwater Farm mushrooms available at several farmers markets during the week in Portland.

• 1 pound fresh shiitake mushrooms, stemmed and sliced into thin strips
• 3 Tbsp. unsalted butter
• 2 shallots, peeled and finely diced
• 2 tsp. finely chopped fresh thyme
• 2 tsp. finely chopped fresh marjoram
• 2 cloves garlic, chopped fine
• 1 Tbsp. Cognac or brandy
• 1 Tbsp. Champagne vinegar
• juice of 1/2 lemon
• salt and pepper
• 1/4 cup creme fraiche
• 1 Tbsp. extra virgin olive oil
• 1 garlic clove, cut in half
• 4 slices cibatta bread, or other rustic country bread

1. Saute the shiitakes in butter over medium heat until cooked and beginning to brown. Add the shallots and continue to cook until the shallots are soft and beginning to brown. Stir in herbs and garlic and cook for another minute. Add the cognac and reduce for several seconds. Remove the pan from the heat and add the Champagne vinegar and lemon juice. Season with salt and pepper. Stir in creme fraiche and set aside.
2. Brush the bread slices with the olive oil. Grill them over a fire or toast under a broiler. Rub with the cut side of the garlic clove. Top with mushrooms and serve.

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