GEORGE restaurant mushroom dinner
A very warm thank you to Chef Lorenzo Loseto and the exceptional team at GEORGE restaurant for a truly fabulous celebration of fungi! In honour of the fine folks behind freshstalks, the exceptional dinner on April 21st featured a special selection of mushrooms sourced personally by Chef from among our purveyors of the finest and freshest at the Ontario Food Terminal.
Wild Mushroom, Rapini, Goat Cheese Mousse by Chef Lorenzo
With our bounty from our sourcing trip to The Market as the Ontario Food Terminal is known to insiders, Chef Lorenzo headed back to the kitchen at GEORGE to create a dish that is easy to replicate at home.
Layer on a plate the following:
Olive toast drizzled with EVOO, sliced heirloom tomato (substitute with local cooked beet in the winter) and goat cheese mousse. Dollop olive tapenade around the plate.
Top the goat cheese with wild mushrooms mixture. We used mushrooms available and in season: pine, chanterelles and porcini. Cook in olive oil, with shallots, garlic, thyme, chili and lemon juice.
Sprinkle with puffed amaranth (fry in 375° oil and lay on paper towel to absorb excess oil; add sea salt to taste.),
Serve with sautéed rapini.
The Sommelier at GEORGE paired a special wine with this dish: 2014 Pascal Cotat ‘La Grand Cote’ Sancerre, Loire, France. The tasting notes may help inspire your own pairing at home:
Aromas of white peach, grapefruit, and pear mingle with fresh white flowers, herbs, and flinty smoke tones. Long on the palate with a fresh and firm finish. A classically styled Sancerre owing its complexity to meticulous vineyard care of vines that are on average 60 plus years of age.
If you are feeling adventurous, make your own bread for the toast with this recipe from GEORGE Restaurant’s baker Shawn Gabrysch’sno-knead bread recipe.
recipe originally adapted from The New York Times.
bread photos: Jen Gauld