PORTLAND, Maine — David Turin is the owner and chef of David’s Restaurant in Portland and David’s 388 in South Portland. He joined us in the kitchen to share his recipe for mushroom tartine.
Ingredients:
For tartine base
- 4 sliced brioche or challah bread (any small crumb bread will work)
- Enough butter to griddle both sides of the bread
For mushrooms
- 4 Tbl. Butter – divided into 2 Tbl. and 2 Tbl.
- 2 Tbl. Olive oil
- 4- 5 Cups Sliced or torn assorted exotic mushrooms - I like a combination of any three of Lion's mane, Trumpet royale, Shiitake, velvet pioppini, Maitaki
- ½ tsp. Kosher salt
- ½ tsp. Fresh black pepper
- 2 Tbl. Shallots, sliced
- 2 Tbl. Leeks, green & white, sliced
- 1 Clove garlic, minced
- 1 tsp. fresh sage, chiffonade
- 1 tsp. fresh thyme leaves – stems removed
- ¼ Cup Madeira wine
- ½ Cup Crème Fraiche (or substitute heavy cream combine with some sour cream)
- 2 Cups kale, stems removed, torn
Method of preparation – Tartine base
- Preheat a large saute pan
- Melt some butter and toast the bread sliced on both sides until golden brown – set on plates for serving
- Wipe out the pan and reuse it for mushrooms
Method of preparation – Mushroom
- Preheat a large saute pan
- Add olive oil and 2 Tbl. butter – when it’s very hot add the mushrooms – (you’ll want your kitchen exhaust fan running when you do this) cook them as hot as you can, keep them spread out, and move them around so they get brown
- Once they are brown add 2Tbl. butter, the leeks, and the shallots, and move around quickly so nothing burns, then add the garlic. DON'T BURN THE GARLIC
- Deglaze the pan with Madeira – IT WILL FLAME so be careful, cook it down for a minute
- Add the crème fraiche, let it cook down for a minute or two
- Taste the sauce, adjust the seasoning with salt and pepper
- Add all the kale, and toss until it just begins to wilt
- Spoon the mushroom mixture with the sauce over the toasted brioche and serve immediately!
I love this dish garnished with a drizzle of Fig Vincotto and a shave of fresh Parmigiano Reggiano.