Roasted Golden Beet with Mushrooms and Pine Bud Syrup

Krug’s Single Ingredient campaign highlights a beautiful ingredient and the creative ways their Krug Ambassador Chefs use it in their kitchens, designed to pair perfectly with a glass of Krug Grande Cuvée or Krug Rosé, of course. Executive Chef Cassidee Dabney shared this delicious recipe with Krug when their single ingredient exploration shone a light on one of her favorites – mushrooms! With the mushrooms, Chef Cassidee incorporated beets. Beets are one of the few vegetables we have on the Farm nearly all year. The sweet earthiness and the way the flavors and textures change with the seasons make it another favorite in our kitchens.

Roasted Golden Beet with Mushrooms and Pine Bud Syrup
Serves 6-8

INGREDIENTS

Mushroom Puree
5 ounces cremini mushroom, sliced
5 ounces shitake mushroom, sliced
2 sprigs of fresh thyme
2 ½ ounces shallot, sliced
1 clove of garlic, sliced
1 cup mushroom broth
Grapeseed oil
Kosher salt
½ ounces of black truffle oil or porcini oil
1 ounce sherry vinegar

Roasted Golden Beets
2-3 large cleaned roasted beets
Unsalted butter
Kosher salt
6 sprigs of fresh thyme

Maitake Mushrooms
7 ounces of maitake mushroom (Hen of the Woods)
Grapeseed oil
Kosher Salt

To Finish
Pine bud syrup
Petite watercress leaves

DIRECTIONS

Step 1: Mushroom Puree
Using a large sauté pan on medium to high heat, slowly roast the sliced shallot and garlic. When the shallots begin to caramelize add the sliced mushroom and thyme sprig. Continue to roast the mushrooms for 5-6 minutes stirring occasionally. Add 4 teaspoons of kosher salt, and continue to cook the mushrooms until they are golden brown. Add the mushroom broth and reduce heat. Simmer gently until the liquid is reduced by half. Remove the thyme sprigs and transfer the mushrooms with the liquid to a blender.

Add 1 ounce of sherry vinegar. Blend until smoot h, once the mixture is smooth, slowly drizzle in the black truffle oil. Adjust seasoning to taste. Reserve in a small pot in a warm location.

Step 2: Golden Roasted Beets
Wash the beets very well in cool water. Slice into ½ inch thick slices (peel on)

Drizzle with grape seed oil and season with kosher salt.

Roast in a 350-degree oven for 20 minutes on a baking pan. Remove from Oven.

Increase the oven temperature to 400 degrees, Turn each beet slice over, top with a small pat of butter and a sprig of thyme. Continue roasting for an additional 10-15 minutes. Or until golden brown.

Step 3: Maitake Mushrooms
Cut off the bottom 1/2 inch of the maitake mushroom cluster

Gently separate the cluster into smaller florets.

Toss with grapeseed oil and kosher salt, Evenly Spread out the mushrooms on a baking pan.

Roast in a 400-degree oven for 10 minutes.

Step 4: Compose the dish
Line a platter with the roasted beet slices.

Spoon a healthy dollop of the warm mushroom puree on the center of each beet.

Top with roasted maitake mushrooms, generously drizzle with pine bud syrup, freshly sliced black truffle and petite watercress leaves.