While I've never hidden my love of mushrooms, when I look back at some of my older posts it was quite shocking how much I used them in my recipes. I won't apologize but I vowed to move along and eat them in secret and not bore my readers with yet another mushroom dish. Alas, with this wonderful recipe, I broke that vow and felt that I had to share. The star of this dish, I admit, isn't the mushrooms but the chive hollandaise. Hollandaise is a rich egg yolk and butter based sauce with a hint of lemon juice, whipped into frothy smooth submission. It is heavenly, rich and wonderful but not for those cholesterol, high fat, I-don't-want-to-have-a-heart-attack conscious individuals. Once in a great while is worth any guilt, believe me. They won't last long enough for you to worry about eating more than your share...should you decide to share...
Wild Mushrooms with Chive Hollandaise on Sourdough
Inspired by Rachel Allen
3 handfuls of wild mushrooms (I used a mixture of shiitake, cremini and chanterelles)
2 ounces of butter plus more for spreading
6 slices of sourdough bread
3-1/2 ounces of chive hollandaise (recipe follows)
For the hollandaise:
2 egg yolks
4 ounces of butter, diced
A squeeze of lemon juice
2 tbsp chopped fresh chives
salt and pepper to taste
To make the hollandaise:Set a heatproof bowl over simmering water. Do not let the water in the pan boil as you do not want to scramble the eggs. Add in the egg yolks and a tablespoon of cold water and whisk thoroughly. Add in the butter a piece at a time until each piece is melted and emulsified before adding in the next piece.
When all of the butter has been added, cook for a few minutes while stirring constantly until the sauce is thick and can coat the back of a spoon. Add in the lemon juice, the chives and then salt and pepper to taste. Remove from the heat and keep warm while you make your mushrooms and toast.
Clean your mushrooms and set aside while you heat a frying pan on medium high heat. Add in the butter and let melt then add in your mushrooms. Season with salt and pepper and cook for around 5 minutes, stirring often.
Toast or grill the bread slices and spread with a thin layer of butter. When the mushrooms are ready, arrange them on top of the toasts and drizzle with the chive hollandaise and serve right away.