What's cooking: Pete Marczyk moves the earth with mushrooms
Lori Midson

What's cooking: Pete Marczyk moves the earth with mushrooms

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. This is the first in a series of dinner-party recipes; they'll add one a week until they have a complete, multi-course fall menu.

First up: Pete's recipe for mushroom rugula, a savory mushroom mixture that's rolled in pastry, baked and sliced. It's the perfect finger-food prelude to the main meal.

Mushroom Rugula

Ingredients for mushroom filling:

1 ounce dried porcini mushrooms ½ cup hot water 1 pound fresh chanterelle, shitake, or wild foraged mushrooms, washed, dried and diced 2 tbsp extra virgin olive oil 1 tbsp butter 1 large shallot, peeled and diced A handful of fresh herbs, such as thyme and sage, chopped Salt and pepper to taste

Directions:

1. Reconstitute the dried porcini mushrooms by putting them in the hot water and letting them soak, over low heat, until soft, about 15 minutes. (If you have more time, you can also soak the mushrooms in cold water in the refrigerator for 12 hours; drain them and dice.) 2. Heat butter and olive oil in a large saucepan over medium heat, add diced shallots and let them sweat for 10 minutes. 3. Add all the mushrooms. Simmer for 10 minutes. 4. Add fresh herbs to the mushroom mix and simmer for an additional 10 minutes. 5. Season the mixture with salt and pepper. 6. Cool the mushroom mixture to room temperature, then chop the mushrooms until the mixture forms a coarse paste. You want the mixture to be fairly dry of liquid, but still have a buttery, spreadable texture. 7. Set mushroom mixture aside while you make the pastry.

Pastry ingredients:

4 cups flour 8 ounces cold butter, cubed 1 tsp fine sea salt 2-4 tbsp iced water Egg wash Pinch of coarse salt

1. Put the flour and salt in a bowl. 2. Add the cubed butter. Mix with a fork or your fingers until it resembles coarse meal. 3. Gradually add the iced water until the dough can be formed into a ball. 4. Form the dough into 2 balls, cover with plastic wrap, and chill for an hour. 5. Place balls on your work surface and roll them into rectangles, about ¼ inch thick. Use extra flour to keep them from sticking. 6. Trim the edges so they're a tidy shape.

Assembling the mushroom rugula:

1. Preheat oven to 44 degrees. 2. Spoon the mushroom filling over the top of the dough rectangles, spreading it out thinly but evenly. 3. Carefully roll the dough into a log, squishing it gently but firmly to get all the air pockets out of the roll. 4. Slice the dough into 1-1/2 inch-thick pieces and arrange slices on a buttered baking tray (or use parchment paper) so the spiral shows. 5. Brush the pastry dough with egg wash and sprinkle with coarse salt. 6. Bake in 400º oven for 30 minutes.

Serve with a bottle of Belle Pente pinot gris.

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Who's Drinking with Pete at www.marczykfinefoods.com/wine-store/drinking-with-pete/.

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