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Meaty, seared king trumpet mushrooms on top of a smooth mushroom caramel (more on what the heck that is in a bit!), with crispy salty prosciutto chips and a bright chimichurri on top combine to form a dish that makes a stunning appetizer but doubled up would make a delicious and hearty dinner.Trim the mushrooms of any dried ends if necessary, then slice them lengthwise as thin as you can.Place the mushrooms in a mixing bowl and season with 1 teaspoon salt, the garlic and red pepper flakes.2. Arrange the arugula on a serving platter and mound the mushrooms on top. Weave in some crispy prosciutto chips, then drizzle with the zippy chimichurri and you will have a dish that’s balanced, beautiful, and begging to be served to a hungry audience.2 tablespoons lemon juice1/4 cup olive oil10 cups arugula, loosely packed, about 8 ounces1 ounce Parmigiano- Reggiano3 tablespoons toasted pine nuts1.I scored them with tiny crosshatches because I saw this in the restaurant version of the dish and I’m guessing this does something good like make all the delicious ghee soak into the pores of the mushrooms, but I don’t have a more technical answer than that! Even a novice home cook can make this one look like a restaurant quality dish.You could even go over the top and put the mushroom caramel in a squeeze bottle and create tiny drops of caramel along the base of the serving dish before layering on the other components. Then, lay a foundation of trumpet mushrooms, building like they are artful Lincoln Logs.
I could happily eat pasta and pizza everyday, but they say variety is the spice of life, so I’ve been dating other cuisines and by and large I’m happy about it.Blend until smooth and then run through a fine mesh strainer in order to get this as smooth as possible, as there are other chunkier textures in the dish and this one is meant to be more silky (the quality of your blender/processor will dictate how smooth this gets.I don’t have a great blender at home, so my caramel is not as smooth as it could be! This recipe can be made whole30 by removing the honey from the caramel, though this will make it decidedly more savory. King Trumpet mushrooms are so fun – meaty and easy to cut and handle (in past Top Chef episodes I’ve seen cheftestants use coins cut from their stems to replicate the look of scallops, for a tasty twist that confuses the senses).Bruno Siketa studied trumpet with Geoffrey Payne: no surprise since he shares Payne's opulent, bronzed timbre (with great delicacy when needed).Together Siketa and Boak make the most hackneyed items seem new: including the non-Albinoni Adagio, the non-Caccini Ave Maria, and the possibly non-Bach Toccata and Fugue in D minor.