IFEC and Two Recipes from Chef William Bradley

This month, we were thrilled to attend the International Foodservice Editorial Council annual meeting in bright and sunny San Diego. We chatted with foodservice magazine editors about mushrooms and of course, because we could expect nothing less from an event full of foodies, we enjoyed some amazing food.

San Diego proved its culinary acumen at an event “The Next Wave of San Diego Cuisine,” featuring the city’s top chefs, each preparing two small plates showcasing a given ingredient. The Mushroom Council hosted a table with Addison Restaurant’s Chef William Bradley and a pair of his brilliant sous chefs to prepare two delicious mushroom treats. Recipes are below so you can give the dishes a try yourself!

Shiitake Mushroom Veloute with Crème Fraiche and Teriyaki

Yield: 4

Ingredients:

• 3 cups                          shiitake mushrooms
• 1 cup                           dried shiitake mushrooms
• 4                                  whole shallots, diced
• ½ cup                           pine nuts
• 2                                  garlic cloves
• 1 teaspoon                  chopped rosemary
• 4 tablespoons              salted French butter
• To taste                       Fleur de Sel
• 1 cup                           teriyaki sauce
• 6 cups                          chicken stock
• 3 cups                          heavy cream
• 1 cup                           crème fraîche

Method for Soup:

Combine mushrooms, shallots, pine nuts, garlic, rosemary and butter in a heavy-duty sauce pot. Sauté over low heat for 5 minutes, stirring frequently. Season with fleur de sel to taste. Deglaze mushroom mix with teriyaki sauce. Add chicken stock and let simmer for 5 minutes. Add heavy cream. Bring mixture to a simmer and cook an additional 3 minutes. Remove from stove. Cover with foil and steep for an additional 5 minutes. Place mixture in a blender, add crème fraîche and purée until smooth soup consistency.

Assembly:

Ladle soup into four individual bowls and serve.

MARINATED CREMINIS WITH CAPER-CRAB SALAD

Yield: 4

Ingredients:

• 16                                cremini mushrooms
• To taste                       Fleur de Sel
• 3 cups                          extra virgin olive oil
• 2                                  garlic cloves
• 4                                  whole shallots, sliced
• 2 cups                          picked Dungeness crabmeat
• ½ cup                           mayonnaise
• ½ cup                           chopped chives
• ½ cup                           chopped capers
• 2 tablespoons              lemon juice

Method for Marinated Creminis:

Place cremini mushrooms on a roasting tray, sprinkle with sea salt. Place in a preheated 350-degree Fahrenheit oven for 15 minutes. Remove mushrooms and rest for an additional 15 minutes. In a mixing bowl, add olive oil, garlic, shallots and mushrooms. Cover with plastic wrap and refrigerate for 48 hours.

Method for Caper-Crab Salad:

In a mixing bowl, add crab, mayonnaise, chives, capers and lemon juice. Make sure all ingredients are mixed thoroughly.

Assembly:

Remove mushrooms from marinade. Divide mushrooms among 4 plates and place a generous amount of crab mixture on top of the mushrooms.

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