Fall is upon us and it’s time to focus on the bounty of seasonal produce that has been waiting patiently for us to partake in them. Squash, brussel sprouts, cabbage, carrots, cauliflower, greens, pumpkins, spinach, sweet potatoes and of course, apples. Time to for good ol’ comfort food that soothes our souls. The food that brings in the holidays and gets us thinking about all that is warm and wonderful. Have a salacious seasonal recipe? Share it! Otherwise, stop by each week for a new dose of Fall and Winter freshness.
This week’s recipe submitted by Executive Chef Bob Simontacchi (@bobsimontacchi) of Brick & Bottle. Chef Bob’s motto is “if it grows together, it goes together” Words to live by. …and Wild Mushroom (Chanterelles) and Leek Gratin with Herb crust is a favorite. With a huge heart, love for dogs, and food; Chef Bob brings an enthusiasm for fresh close-to-home ingredients, a house-made philosophy and a commitment to providing a welcoming atmosphere.
There’s nothing like a warm dish on a cool evening. Although, I’m can imagine eating this for brunch with some eggs, a few greens and a mimosa. Enjoy!
For the herb crust
- 1/2 cup fresh white bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
For the gratin
- 2 tablespoons unsalted butter
- 3 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 1⁄2 cups chanterelles, trimmed, stems removed & quartered
- 1 1⁄2 cup cleaned, sliced leeks
- 1 1⁄2 cups oyster mushrooms, stems removed
- 1/3 cup dry sherry
- 1/4 cup Madeira
- 1 cup vegetable stock
- 1 3⁄4 cups heavy cream
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons kosher salt
- Combine all the ingredients for the herb crust and set-aside until ready to use. Preheat broiler or oven to 450 ̊.
- Melt the butter in a large skillet over medium heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic and sauté for another minute. Add the mushrooms and leeks and sauté for an additional 5 minutes.
- Add the remaining ingredients and simmer for 5 minutes. Remove the mushrooms with a slotted spoon. Raise the heat and reduce the sauce until it coats the back of a spoon, approximately 10 minutes.
- Add the mushrooms to the sauce and divide evenly into 6 ovenproof 8-ounce dishes (Bob used cast iron skillets). Top each with the herb crust mixture, and brown under the broiler or in the oven. Serve immediately.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley, is a contributor for the San Francisco Vegetarian Examiner and curator of the new online magazine, The Vegetarian Aficionado. Being a vegetarian is a lifestyle. With a focus on plant-based seasonal and local fare, vegetarianism is a harmonic balance between your mind, body and soul that gives rise to an appetite for life. Connect with her on Twitter at @vegaficionado