Grilled Red Onions, Saba, Flaky Sea Salt
Chef Kyle McCornick of Mish Mish | Philadelphia
Adapted by StarChefs | december 2023
INGREDIENTS
Pickled Mushrooms:
3 pounds chanterelle mushrooms, trimmed and washed
1½ cups white wine vinegar
¾ cup white wine
Salt
Olive oil
Garlic
Ground coriander
Savory leaves
Grilled Red Onion:
Red onion, sliced into ¼-inch slices
Sherry vinegar
Olive oil
Kosher salt
To Assemble and Serve:
4 plums, sliced into ⅛-inch half moons
Finishing oil
Flaky salt
Saba
METHOD
For the Pickled Mushrooms:
In a saucepan over medium heat, bring mushrooms, vinegar, wine, salt, garlic, coriander, and savory to a boil. Reduce heat and simmer 5 minutes. Strain and let mushrooms cool. Transfer to a nonreactive container and submerge in oil. Let sit 5 days at room temperature.
For the Grilled Red Onion:
Prepare and heat grill. Add onion and char on all sides. Transfer to an airtight container and seal. Let sit 5 minutes at room temperature. Remove from the bag, roughly chop, and transfer to a mixing bowl. Season with vinegar, olive oil, and salt. Set aside.
To Assemble and Serve:
Arrange sliced plums in a serving bowl. Drizzle with a generous amount of finishing oil. Season with salt. Spoon 2 tablespoons Grilled Red Onion and juices over top, followed by 6 thinly sliced Pickled Mushrooms. Garnish with saba. Finish with a drizzle of oil and a sprinkle of flaky salt.
