Sorana White Beans
Roasted Mushrooms, Pickled Mushrooms, Confit Mushrooms, Mushroom Bouillon, Hazelnut Oil, Lemon, Chives
Chef Telly Justice of HAGS | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Mushroom Bouillon:
1 large yellow onion, diced
1 large carrot, peeled and diced
2 ribs celery, peeled and diced
1 kilogram porcini, maitake, and shiitake mushroom trim
Olive oil
Salt
1 sheet kombu, rinsed
1 bay leaf
2 sprigs thyme
Pickled Mushrooms:
300 grams shiitake mushrooms, cleaned, stemmed, and thinly sliced
100 grams grain vinegar
100 grams sherry vinegar
75 grams sugar
10 grams salt
1 bay leaf
5 grams whole black peppercorns
Sorana Beans:
1 cup Sorana beans
1 bay leaf
1 sprig thyme
Salt
Confit Cauliflower Mushrooms:
1 kilogram cauliflower mushrooms, cleaned and torn
2 quarts olive oil
2 quarts canola oil
2 bay leaves
4 sprigs thyme
4 cloves garlic, peeled and smashed
To Assemble and Serve:
3 small maitake mushroom heads, cut into bite-sized pieces
Olive oil
Salt
Lemon juice
Cold-pressed hazelnut oil
Sirk vinegar
Rock chives
METHOD:
For the Mushroom Bouillon:
Heat oven to 425°F. In a medium bowl, combine onion, carrots, celery, mushrooms, and olive oil. Season with salt. Toss to coat. Transfer to a parchment-lined sheet pan. Roast 10 minutes. Let cool. In a stock pot over medium heat, submerge kombu in 4 quarts water. Bring to a simmer. Remove from heat and let steep 30 minutes, covered. Remove kombu. Add roasted vegetables to the dashi and return to medium-high heat. Bring to a simmer and cook 90 minutes. Add bay leaf and thyme. Steep 15 minutes. Strain broth, reserving the liquid and discarding the solids. Refrigerate.
For the Pickled Mushrooms:
Place mushrooms in an even layer in a nonreactive, heat-tolerable container. In a large stockpot, combine all remaining ingredients and 300 grams water. Bring mixture to a rapid boil. Remove from heat and pour the pickling brine over the mushrooms. Let cool to room temperature. Refrigerate.
For the Sorana Beans:
In a large stock pot, combine beans and 4 quarts water. Let soak at least 8 hours, or overnight. The next day, rinse beans. In a large stock pot over low heat, combine beans, bay leaf, thyme, and 6 quarts water. Season with salt. Cook until beans are tender, but not falling apart, making sure to stir occasionally. If needed, add more water. Once beans are tender, remove from heat and let cool.
For the Confit Cauliflower Mushrooms:
Heat oven to 325°F. In a deep hotel pan, combine all ingredients. Cover with aluminum foil and cook 90 minutes. Remove from oven and vent aluminum foil. Let cool to room temperature.
To Assemble and Serve:
In a sautépan over medium high-heat, sear mushrooms with olive oil. Season with salt and lemon juice. Remove Sorana Beans from cooking liquid. In a saucepot, gently warm 1½ ounces Sorana Beans with hazelnut oil. Set aside. In a stockpot over medium heat, warm Mushroom Bouillon. Season with vinegar and hazelnut oil. In a sautépanover high heat, add Confit Cauliflower Mushrooms and fry in their cooking fat. Season with salt and lemon juice. Remove 7 pieces Pickled Mushrooms from pickling liquid and small dice. Set aside. In the bottom of a serving bowl, heap a small pile of warmed Sorana Beans. Generously layer seared mushrooms, Confit Cauliflower Mushrooms, and Pickled Mushrooms on top of beans. Garnish with rock chives. Tableside, pour warmed Mushroom Bouillon over the beans.
Pair it with Xarel-lo, Gramona, Imperial Brut, Barcelona, Spain, 2015
“This sparkling wine is made with traditional Cava grapes, but is aged for five years prior to its release. I love a sparkling wine that has this new lees aging, and it gives a lot more depth than typical Cava. The texture plays so well with the earthiness and richness of the mushrooms and hazelnut in this dish, while still keeping things fresh and interesting.” - Camille Lindsley, HAGS
