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Kentucky mushroom bruschetta




Source of Recipe


Churchill Downs chef Gil Logan


Recipe Introduction


Churchill Downs chef Gil Logan uses oak-grown shiitake mushrooms that he buys from a farmer in Washington County. Though shiitakes grown in sawdust tend to have hard stems unusable for anything but making stock, oak-grown mushrooms have some usable stem.

Smoked salt is easy, it just takes some time. Smoke at least 1 cup or 2 — anything less is impractical. It keeps forever.




List of Ingredients




1 loaf skinny baguette bread (long enough for 30 slices, about ½ inch thick)
Olive oil
1 pound Kentucky shiitake mushrooms, hard stem removed
1 cup (Byron) pinot noir
1 to 3 teaspoons smoked sea salt (method below)
Pepper to taste
8 ounces Kenny's Country Kentucky bleu cheese (or substitute other blue cheese)




Recipe



Slice baguette; brush with olive oil, and toast in 375-degree oven until toasty.

Meanwhile, remove the hard stems from the mushrooms. Slice mushrooms. Cook in a wide skillet with the red wine until the wine has evaporated about 80 percent. Season with a little salt and pepper to taste. Remove from heat. Add about half the blue cheese. Stir to make a creamy mixture, and set aside to cool. Divide among toasted bread slices, and top with more blue cheese.

Makes about 30.

To smoke salt: Charge up the smoker for 1 hour or 2 before you need it. Let the chamber get really smoky. Cover a shallow baking tray with parchment. Spread salt on parchment. Place in smoker for 1 hour until it turns what Logan describes as "mellow yellow." Cool. Store in a tightly closed jar.