the girl & the fig cookbook by Sondra Bernstein

Author:Sondra Bernstein
Language: eng
Format: epub
Publisher: Simon and Schuster

This is one of my all-time favorite recipes from our kitchen. As a kid I remember only one type of mushroom—the button mushroom. But today there are many different types of mushrooms available at the market. They come in all shapes, colors, and sizes. We are lucky to have Stephen bring his foraged mushrooms to the restaurant, freshly picked just hours before being cooked. The woody, earthy flavors of mushrooms are intensified by being sautéed, and the herbs and garlic add another layer of flavor.

¼ cup extra virgin olive oil

½ cup minced pancetta

4 cups assorted wild mushrooms, such as chanterelle, shiitake, oyster, and cremini, cleaned and sliced

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh Italian parsley

1 tablespoon chopped fresh tarragon

2 garlic cloves, minced

salt and pepper

½ cup red wine

3 tablespoons unsalted butter

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