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Welcome to Gardens to Tables Recipes Main Courses High-Country Mushrooms from Chef O'Dowd of the Sheraton Wild Horse Pass
High-Country Mushrooms from Chef O'Dowd of the Sheraton Wild Horse Pass Print E-mail
Written by Ann Shepphird   

Chef Michael O'DowdWhen it's mushroom season, you'll know it by the abundance of them at your local farmers market. If you manage to get your hands on some great high-country mushrooms and are wondering how to get the most out of them using items (such as garlic, shallots, basil, lavender and rosemary) from your garden, here’s a great recipe from Chef Michael O’Dowd (pictured right) of the Sheraton Wild Horse Pass – and its acclaimed Kai restaurant, who says these high-country mushrooms are one of his favorite seasonal items to use.

Northern Arizona Mushrooms

4 oz wild local high country mushrooms
1 tbsp roasted & minced garlic cloves
1 tbsp minced shallots
1 tbsp chopped Ms. Burns basil (substitute normal fresh basil)
1 tsp chopped fresh lavender
1 tsp chopped fresh rosemary
1/2 oz extra virgin olive oil
1/2 aged sherry vinegar
1 pat of plugra butter
Sea salt and cracked black pepper to taste

First brush the dirt off all of your mushrooms with a brush (do not rinse or get wet). Take the stems off if they are tough. In a saute pan heat olive oil on high heat. Once the pan is extremely hot add you mushrooms, garlic, shallots and half of your herbs. Sear until you see the mushrooms caramelizing. Add the sherry vineger and toss and then finish with the butter, remaining herbs & s&p to taste.

 
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