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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
35 mins

From Chef Jonathan Chovancek at Cafe Medina, Vancouver

Posted by A Bite To Eat Published See A Bite To Eat's 257 projects »
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  • Step 1

    Mushroom Stock

    Use a medium pot to sweat caramelize the mushrooms in the olive oil.

  • Step 2

    While this is happening, chop the leek and garlic and add to the mushrooms.

  • Step 3

    Add the spice and cook together over high heat for 10 minutes.

  • Step 4

    Add water and rosemary. Simmer for 40minutes.

  • Step 5

    Strain and reserve the stock. This can be done two days ahead.

  • Step 6

    Fricassée

    Sweat the mushrooms and shallots in olive oil until tender.

  • Step 7

    Deglaze with sherry vinegar. Remove from the pan and reserve.

  • Step 8

    Using the same pan cook the onions gently until caramelized, about 30 minutes.

  • Step 9

    Add the garlic and wine. Reduce until almost dry.

  • Step 10

    Add the potato starch to 2 cups of the cold mushroom stock and stir to combine.

  • Step 11

    Add to the onions and boil to thicken.

  • Step 12

    Add the reserved mushrooms, potatoes and simmer. Adjust seasoning.

  • Step 13

    Place into a serving dish and grate manchego cheese overtop.

  • Step 14

    You can put it in the broiler at this point or just top with a hot, soft poached egg, a little salad garnish and serve.

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