Katie Reicher's wild mushrooms au poivre recipe combines savory roasted mushrooms with a creamy sauce, making it a standout dish for special occasions like Easter. Essential to the dish is a rich Porcini jus, which acts as a flavorful base for the sauce. Reicher recommends preparing this jus in advance, suggesting making larger batches for convenience. With its focus on seasonal ingredients and plant-based flavors, this recipe not only enhances holiday dining but also showcases the beauty of vegetarian cooking.
To start out this recipe, you'll have to prepare a Porcini jus, a funky, rich stock that substitutes for a demiglace or brown stock.
Reicher advises making the mushroom jus ahead of time in double or triple-sized batches and freezing them to split up the work into chunks.
Served with a glossy cream sauce, these savory roasted mushrooms pair perfectly with roasted potatoes and make for a special Easter feast.
The recipe highlights seasonal, plant-forward dishes that elevate the everyday into something special, with a focus on using natural flavors.
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