Sautéed Wild Mushrooms with Chives, Shallots and Curried Pine Nuts

The rich, earthy flavors of mushrooms gets just a subtle kick from gentle curry flavor. And the chives add just that hint of peppery taste this dish needs to come to life.

Ingredients

• Extra virgin olive oil
• 2 cloves garlic, peeled and thinly sliced
• 6 shallots, cut into thin half moon slices
• 6 dried shiitake mushrooms, soaked until tender and thinly sliced
• 10 ounces crimini mushrooms, cleaned and thinly sliced
• 10 ounces chanterelle mushrooms or oyster mushrooms, trimmed
• 1/4 cup mirin or white wine
• 1 organic lemon, zest grated
• 1/2 organic lemon, juice freshly squeezed
• 1 small bunch chives, minced
• 1 whole grain sourdough baguette, sliced into 1/2-inch-thick oblongs
• 1 teaspoon curry powder
• 6 tablespoons pine nuts, coarsely chopped
• 1 pinch sea salt

Directions

1. Place a small amount of oil, garlic and shallots in a deep skillet; turn heat to medium.
2. When the shallots begin to sizzle, add a generous pinch of sea salt and sauté for 1-2 minutes.
3. Add shiitake and a pinch of salt; sauté for 1 minute.
4. Stir in crimini, chanterelles, and a pinch of salt; sauté until the mushrooms begin to release their juices.
5. Add mirin and lemon zest and season lightly with salt. Continue to cook, stirring frequently, until mushrooms reabsorb their juices and begin to brown, 7-10 minutes. Remove from heat.
6. Stir in lemon juice and chives.
7. Preheat oven to 375 degrees F and line a baking sheet with parchment.
8. Brush each slice of bread lightly with oil and bake until the edges are crisp and golden, about 10 minutes.
9. While the bread bakes, heat a dry skillet over low heat.
10. Dry-roast curry powder for 2 minutes.
11. Stir in pine nuts and salt; dry-roast until the curry turns from orange to bright yellow, about 2 minutes. Cool and transfer to a small glass jar. You will have more curried pine nuts than you need for this recipe. They will keep, sealed in a glass jar, for about 3 weeks.
12. To serve, mound sautéed mushrooms onto bread and sprinkle generously with curried pine nuts. Serve immediately.