Westholme Hanger Recipe

Prepare the Mushroom Base

Soak the dried porcini mushrooms in water for about 30 minutes until softened. Drain, reserving the soaking liquid.

Cook the Aromatics

In a saucepan, heat olive oil over medium heat. Add chopped shallots and garlic, sautéing until softened and fragrant.

Build the Demi Glaze

Add the soaked porcini mushrooms, thyme, soy sauce, red wine, and vegetable stock to the pan. Bring to a boil, then reduce heat and let simmer for 30 minutes until reduced by half. Strain and set aside.

Sauté the Mushrooms

In a skillet, heat olive oil over medium heat. Add the sliced king trumpet mushrooms, season with salt and black pepper, and sauté until golden brown and tender, about 5-7 minutes. Set aside.

Make the Brown Butter

In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 5 minutes. Remove from heat immediately.

Plate the Dish

On a serving plate, drizzle the mushroom demi glaze. Arrange the sautéed king trumpet mushrooms on top, and finish with a drizzle of brown butter.