About: Med Grill Executive Chef and Owner Seto Marselian offers this flavorful and intriguing appetizer, featuring a combination of three different mushrooms in a resonant Madeira wine sauce. The combination of mushrooms is carefully selected to offer an array of textures in each bite.
Cook Tip: At Med Grill, Seto uses button, porcini, and shitake mushrooms, but encourages home cooks to use any combination of mushrooms they like. If you can't find porcini or shitake mushrooms, try substituting portobello or cremini, or for a more exotic twist, try oyster, chanterelle, or morel mushrooms.
In a large saute pan over medium heat, saute mushrooms with oil and garlic until mushrooms begin to release water. Add white wine and cook, stirring occasionally, until liquid has reduced and garlic has turned brown. Add Madeira wine and continue to cook, until liquid has reduced further. Add salt and butter, and stir until sauce thickens. Garnish with parsley and serve warm.
Seto reminds cooks that the quality of wine matters in the creation of this. "If you use a cheaper wine, you get a cheaper flavor," he explains. At Med Grill, Seto cooks with the same wine he serves by the glass. He recommends that if you can't find Madeira wine, Sherry is a good substitute.
2 C. mixed mushrooms, some sliced and some left whole
1 Tbsp. olive oil
1 clove garlic, diced
1.5 fl. oz. white wine
3-4 fl. oz. Madeira wine, or other sweet wine
1 pinch salt
1 tsp. butter
1 tsp. parsley, chopped fine