Mushroom Conserve
Ingredients
- 18 oz mixed mushrooms, cremini, portobello, oyster or whatever is available
- 1 tsp truffle salt
- 1 tsp kosher salt or less to taste
- 2 tsp fennel seeds
- 1 T fresh thyme
- 1 T fresh sage or rosemary (or whatever herbs you have on hand)
- 1/3 c chopped shallots
- 1/3 c green onions
- 1/2 c champagne vinegar
- 2 cloves garlic
- 2 tsp granulated sugar
- 1/2 tsp crushed red pepper
- 1 small wheel brie
- 1/2c + 2T extra virgin olive oil
Instructions
- Heat 2 tablespoons oil in a large skillet over medium until shimmering. Add mushrooms and 1/2 teaspoon each truffle and kosher salt; cover and cook until mushrooms start to release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and barely browned, 4 to 6 minutes. Transfer mushrooms to a large bowl. Wipe skillet clean.
- Add fennel seeds to skillet; toast over medium, stirring often, until fragrant, about 2 minutes. Remove skillet from heat; let cool slightly, about 2 minutes. Stir in shallots & green onions, vinegar,herbs, garlic, sugar, crushed red pepper, remaining 1 T oil, and remaining 2 teaspoons salt until well combined. Return to heat over low; cook, stirring occasionally, until mixture is just warm, 3 to 5 minutes. Serve over brie
- The mushroom conserva can be stored in an airtight container in refrigerator up to 1 week. Bring to room temperature before serving.