Veteran forager Roger Kahn, organizer of the annual Crested Butte Wild Mushroom Festival, shared with us three of his favorite recipes. We asked chefs Danielle Sucher and Dave Turner, co-owners of Jack Restaurant in New York City, to cook and photograph Roger's dishes and contribute two of their own.
3/4 cup diced onion
1 1/2 cups Marsala wine
1 1/4 lbs. sliced mushrooms
6 cups chicken stock
1 clove garlic, chopped
2 cups heavy cream
1/2 cup flour
2 teaspoons fresh thyme, chopped
salt & pepper to taste
In a large saucepan on medium heat, melt butter and sauté onions until clear. Add mushrooms, increase heat to high and sauté mushrooms until golden brown. Add garlic and sauté until soft, 1 minute. Season with salt and pepper. Add flour and thyme and stir 2 - 3 minutes, add marsala wine, stir and reduce liquid by half. Add chicken stock, simmer 15 minutes. Add cream, bring back to a simmer and correct seasoning with salt and pepper.
Serves 6 - 8
Roger says: We usually make with King Bolete mushrooms. (Danielle used shiitakis for the version pictured above.) It's a very, very rich soup; serving size should be about 4 ounces or less.
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