ATLANTA - Iconic Atlanta chef Pano I. Karatassos from Buckhead Life Restaurant Group stopped by Good Day Atlanta with a demonstration on how to make a wild mushroom salad.
He also announced the release date for his debut cookbook titled "Modern Greek Cooking.'
For today's recipe see below.
Wild Mushrooms “à la Grecque”
Chef Pano Karatassos
Modern Greek Cooking
- 3 tablespoons canola oil
- 7 ounces baby oyster mushrooms, sliced
- Kosher salt and freshly ground white pepper
- 6 garlic cloves, crushed
- 6 small thyme sprigs
- 7 ounces baby shiitake mushrooms, stems discarded, caps sliced
- ¼ cup dry white wine
- 10 ounces (300 g) chanterelle mushrooms, sliced
- 2 tablespoons finely diced carrot
- 2 tablespoons finely diced leek, white parts only
- 3 tablespoons finely diced shallot
- 2 tablespoons finely diced peeled, seeded tomato
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Banyuls vinegar (see Notes) or sherry vinegar
- Finely sliced chives, for garnish, optional
In a medium skillet, warm 1 tablespoon of the canola oil. Add the oyster mushrooms, season with salt and pepper, and cook over medium heat, undisturbed, until lightly browned on the bottom – about three minutes. Stir the mushrooms and cook, stirring often and reducing the heat as needed to avoid scorching, until lightly browned all over, about five minutes more. Add two garlic cloves and two thyme sprigs and cook, stirring, for one minute. Transfer to a medium bowl.
In the same skillet, warm 1 tablespoon of the canola oil. Add the shiitake and cook over medium heat, stirring occasionally, until softened but not browned, two to three minutes. Add two garlic cloves, two thyme sprigs, and 2 tablespoons of the wine. Season with salt and pepper and cook, stirring, until the skillet is dry, about one minute. Transfer to the bowl with the oyster mushrooms.
In the same skillet, warm the remaining 1 tablespoon of canola oil. Add the chanterelles and cook over medium heat, stirring occasionally, until softened but not browned, two to three minutes. Stir in the remaining two garlic cloves, two thyme sprigs, and two tablespoons of wine. Season with salt and pepper and cook, stirring, until the skillet is dry, about one minute. Transfer to the bowl with the other mushrooms and refrigerate until cool.
In a small saucepan of boiling water, cook the carrot for one minute. Add the leek and cook until both vegetables are crisp-tender, about one minute. Drain the vegetables in a fine sieve, rinse in cold water, and drain again.
Remove the garlic and thyme from the mushrooms and discard. Add the carrot, leek, shallot, tomato, olive oil, and vinegar to the mushrooms and toss to coat; taste for seasoning. Transfer to a platter or serving bowls, garnish with chives, if desired, and serve.