MUSHROOM CARPACCIO
Look for impeccably fresh Ontario mushrooms, likely grown nearby and recently harvested, for this dead simple salad. Its ease belies just how good it is. You’ll know your mushrooms are fresh if the membrane over the gills is still attached to the stem and the cap looks plump and blemish-free. Purchase the biggest ones you can find, but disregard size in favour of freshness.
1 1/4 lbs (565 g) large white or cremini mushrooms, or a combination of both
1/2 cup (125 mL) extra virgin olive oil 2 tbsp (30 mL) lemon juice
1 red finger chili, thinly sliced
3 tbsp (45 mL) mint, about 8 large leaves finely sliced
Sea salt, preferably Maldon
2 tbsp (30 mL) toasted pine nuts
Clean the mushrooms using a dry brush
(do not wash under water); trim stem ends, leaving most of the stems intact. Slice as thinly as possible and arrange on a large platter, overlapping slightly as necessary.
Drizzle olive oil over; sprinkle evenly with lemon juice. Scatter with chili, then mint. Season lightly with the salt. Strew with pine nuts, and serve straightaway.
Serves 6
CREMA DI MASCARPONE
A perfect marriage of two of my favourite products, one Italian, the other Ontarian, Crema di Mascarpone is a bit like panna cotta, only far more luxurious. It comes together in seconds but does need to set up overnight in the fridge. Amarena cherries are available from Italian specialty shops or online—look for Fabri or Toschi brands. The cherries are very sweet but pleasingly tart making them a perfect foil for the rich mascarpone.
2 cups (500 mL) mascarpone, preferably
Bella Casara brand
2 egg yolks
3 tbsp (45 mL) sugar
2 tbsp (30 mL) amaretto or Grand Marnier 2 tbsp (30 mL) milk, half & half or 18% cream 18 amarena cherries in syrup
2 tbsp (30 mL) sliced almonds, lightly toasted
Combine mascarpone, egg yolks, sugar, amaretto and milk (or cream) in a blender. Process until smooth and sugar is dissolved, about 1 minute. Divide between 6 glasses, each 4 to 5 oz (115 to 140 mL). Cover glasses with plastic wrap and refrigerate overnight for at least 18 hours and up to 2 days in advance.
To serve, remove wrap and top each with 3 cherries, a little of the cherry syrup and an equal amount of the almonds.
Serves 6