Warm weather is here across Michigan, and with it brings fresh food out of our gardens. One of those delicious, fresh dishes you can make is morel mushroom conserva. The Stateside Test Kitchen was lucky enough to have Chef James Rigato come into the studio to share his recipe.
Chef Rigato is one of the up-and-coming stars in the culinary world and he made a name for himself when he opened The Root Restaurant & Bar in White Lake. He competed on Season 12 of the TV show Top Chef. And, he expanded his culinary talents and opened Mabel Gray restaurant in Hazel Park.
Morel mushroom conserva is easy to make. So much so that Chef Rigato trusted the Stateside Test Kitchen to make it themselves. You can check out the video evidence below, as well as the recipe.
Morel Mushroom Conserva
1/2 cup olive oil
1-2 lbs cleaned mushrooms
2 large shallots, minced
6 minced garlic cloves
1 teaspoon chopped thyme
2 teaspoon crushed red pepper flakes
1 lemon
1 tablespoon red wine vinegar
1 tablespoon sherry vinegar
1 lemon, juice and zest
Sweat aromatics in oil. Add mushrooms. Low heat until softened hitting at least a simmer.
Turn heat off. Add remaining ingredients. Adjust seasoning as desired. Salt to taste.
Usually served chilled but can be warmed for pasta, bruschetta, pizza, etc.
Try the recipe out yourself and show us some of your results on Twitter and Instagram using the hashtag #MichiganRadio.
Listen to the full interview below to hear more with Chef Rigato including details about the mushroom conserva and cooking with other seasonal produce.
