Not bad it looks well prepared. What are the carrots adding to the dish in addition to color?
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Additional context:
Sauce is loosely based off “Colonel Hawker’s” sauce from the LL Bean Game and Fish Cookbook, which is a reduction of duck and shallot stock, lemon juice, port, cayenne, Worcestershire, and mushroom ketchup. I made the mushroom ketchup from the soaking water I used to rehydrate dried shiitakes (which were used in the puree), apple cider vinegar, ruby port, fish sauce, allspice, mace, clove, and pepper. In making Colonel Hawker’s sauce, I omitted the port (didn’t want it to overpower the sauce) and lemon juice, replaced the Worcestershire with additional mushroom ketchup (they taste more-or-less the same), and added brandy and raisin syrup.
Shallots were pickled in the mushroom ketchup before the latter was added to the sauce. I did not pickle them long enough, since they mostly still tasted raw.
I acknowledge the shiitake puree is a bit chunky. This is the smoothest I could get with a food processor (I don’t have a blender). I ran the processor for several minutes, strained the puree, added cream and butter to it, but it still came out with a bit of a grain to it.
Turkey-On-Bun
Did you find your pickled mustard seeds far too bitter? I made the mistake of pickling red mustard seeds as opposed to yellow and they absolutely were.
opaeoinadi
I’m no expert, so don’t take my question as criticism, but why puree shiitake? Isn’t the texture what makes them?
4 Comments
Not bad it looks well prepared. What are the carrots adding to the dish in addition to color?
Additional context:
Sauce is loosely based off “Colonel Hawker’s” sauce from the LL Bean Game and Fish Cookbook, which is a reduction of duck and shallot stock, lemon juice, port, cayenne, Worcestershire, and mushroom ketchup. I made the mushroom ketchup from the soaking water I used to rehydrate dried shiitakes (which were used in the puree), apple cider vinegar, ruby port, fish sauce, allspice, mace, clove, and pepper. In making Colonel Hawker’s sauce, I omitted the port (didn’t want it to overpower the sauce) and lemon juice, replaced the Worcestershire with additional mushroom ketchup (they taste more-or-less the same), and added brandy and raisin syrup.
Shallots were pickled in the mushroom ketchup before the latter was added to the sauce. I did not pickle them long enough, since they mostly still tasted raw.
I acknowledge the shiitake puree is a bit chunky. This is the smoothest I could get with a food processor (I don’t have a blender). I ran the processor for several minutes, strained the puree, added cream and butter to it, but it still came out with a bit of a grain to it.
Did you find your pickled mustard seeds far too bitter? I made the mistake of pickling red mustard seeds as opposed to yellow and they absolutely were.
I’m no expert, so don’t take my question as criticism, but why puree shiitake? Isn’t the texture what makes them?
Edit: Also, where is it?