Mushroom Mania with Warm Truffled Mushroom Vinaigrette
Chef Michael Bourquin of Oscar’s American Brasserie – New York, NY
Adapted by StarChefs

Yield: 1 Serving

Ingredients:

Vinaigrette
• 1 ½ ounces vegetable oil
• 1 ounce shallots, minced
• ½ ounce minced button mushrooms
• ½ ounce minced crimini mushrooms
• ½ ounce minced morel mushrooms
• 1 sprig thyme
• 2 ounces champagne vinegar
• 1 ounce white truffle oil
• Salt and pepper, to taste
  
  
Mushroom Mania
• 3 pierogies, mushroom or potato filled
• 2 ounces clarified butter
• Salt and pepper, to taste
• 1 ounces shallots, minced
• 1 ounce maitake mushrooms, cleaned, stems removed
• 1 ounce shiitake mushrooms, cleaned, stems removed, sliced
• ½ ounce enoki mushrooms
• Chopped chives, for garnish

Method:

For Vinaigrette:
In small saucepan, heat ½ ounce vegetable oil and sweat shallots. Add mushrooms and continue to sweat. Add thyme and vinegar and reduce by one third. Remove from heat and place mixture in blender. Start pureeing mixture, and then gradually add remaining vegetable and truffle oils in slow, steady stream. Season with salt and pepper.

For Mushroom Mania:
In medium saucepan, bring 1 quart lightly salted water to boil. If using frozen pierogies, add to water and cook until they come to surface, about 5-8 minutes. Remove and set on towel to dry. Heat small sauté pan on medium heat and add 1 ounce butter. Place pierogies in pan and sauté each side until golden brown. Remove from heat and season with salt and pepper. Keep pierogies warm.

In small sauté pan, heat remaining butter on medium-high heat. Add shallots and sweat until translucent. Add mushrooms and continue to sauté. Season with salt and pepper. Add some chopped chives. Remove from heat. Keep warm until ready to serve.

To Serve:
Place neat mound of mushrooms on center of plate. Arrange pierogies around mushrooms and drizzle with vinaigrette. Sprinkle with remaining chopped chives.