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Mushrooms and Truffles, the Simple Way

Photo by: David Yellen

Posted: Dec 29, 2006 10:44am ET

Needless to say, the holiday provides us with a convenient excuse to eat, drink and be merry. At my house, that means we make some of our favorite fall/winter dishes, one of which is a recipe we've "borrowed" from Jean-Louis and Erin Chave, and which I thought I'd share here. I like it because it's so simple—and for me, dishes that are simple preparations using the best ingredients make for the best partners with wine.

Use fresh, wild mushrooms—we use hen of the woods, chanterelle, hedgehog and a few others. Sautée them in butter and garlic, and when they give up their water, drain them off. Then finish sautéeing with a bit of cognac. Spoon them onto lightly toasted, brown country bread, and top each with a touch of fresh chopped parsley. You can serve them as small bites, or a larger serving makes for a great appetizer course. As for wine, pairing it with white Hermitage, in the words of my wife Nancy, "doesn't suck."

Of course, we've also got two very nice looking truffles for the weekend as well. One way we use them is in a side dish. Dice the truffle up into small little cubes, and then toss them onto just-steamed white potatoes, with some olive oil and fleur de sel. Alongside some filet mignon, and with a bottle of CdP, they should make for a perfect New Year's ...

Happy New Year to you—I'll be back next week.

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