{"id":3455,"date":"2022-01-27T17:24:54","date_gmt":"2022-01-27T17:24:54","guid":{"rendered":"https:\/\/gaspesiesauvage.com\/gaspe\/?p=3455"},"modified":"2022-03-03T16:43:08","modified_gmt":"2022-03-03T16:43:08","slug":"lardo-toast-and-smoked-wild-mushrooms-stew","status":"publish","type":"post","link":"https:\/\/gaspesiesauvage.com\/gaspe\/lardo-toast-and-smoked-wild-mushrooms-stew\/?lang=en","title":{"rendered":"– Lardo Toast and Smoked Wild Mushrooms Stew"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]by Pascal Le Boucher
\nhttp:\/\/pascalleboucher.com<\/a><\/p>\n

Makes one main portion or two starters<\/p>\n

In the starter version, use 1 extra egg to make two slices of bread and cut the slice of bread in half.<\/p>\n

Ingredients<\/p>\n

28 g smoked wild mix<\/a>
\n250 ml (1 cup) warm water
\n1 French shallot
\n30 ml (2 tbsp.) butter* (1 cup)
\n5-6 sage leaves, chopped
\n\u00bd clove garlic, chopped
\n60 ml (1\/4 cup) white wine
\n100 ml (2 tbsp) pork glaze
\n10 ml (2 tsp.) white wine vinegar
\n1 free-range egg
\n1 slice bread (ideally local whole wheat)
\n3-4 thin slices of pastured lardo (pork back fat)* 45 ml (3 tbsp)
\n45 ml (3 tbsp.) chimichurri sauce* (*)
\n(*) Ingredients available at PLB<\/p>\n

Preparation<\/p>\n

1. Soak the smoked mushrooms in warm water.
\n2. Sweat the shallot in 15 ml (1 tbsp) of butter until soft and translucent.
\n3. Drain mushrooms (reserve soaking water).
\n4. Add mushrooms, sage and garlic and saut\u00e9 for a few minutes.
\n5. Deglaze with white wine.
\n6. Add pork glaze, wine vinegar and 60 ml (1\/4 cup) of the smoked mushroom water. Simmer for 15 minutes.
\n7. Meanwhile, cook egg flat in 1 tbsp (15 mL) butter and toast bread slice.
\n8. Place the lardo slices on the surface of the bread and place the egg on top. Coat the bread with the chimichurri sauce. Place the mushroom ragout next to or on top of the bread.<\/p>\n

by Pascal Le Boucher
\nhttp:\/\/pascalleboucher.com<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb1152″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″]Back<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]by Pascal Le Boucher http:\/\/pascalleboucher.com Makes one main portion or two starters In the starter version, use 1 extra egg to make two slices of bread and cut the slice of bread in half. Ingredients 28 g smoked wild mix 250 ml (1 cup) warm water 1 French shallot 30 ml (2 tbsp.) butter* (1 […]<\/p>\n","protected":false},"author":990002,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"#ffffff","slide_template_v7":"","footnotes":""},"categories":[67],"tags":[],"class_list":["post-3455","post","type-post","status-publish","format-standard","hentry","category-dried-mushrooms"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t