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Mushroom Spaetzle with Mushrooms, Leeks, and Dandelions

• 12 fl. oz. white wine
• 12 fl. oz. mushroom stock
• 2 quarts heavy cream
• 2 Tbsp. oil, clarified butter
• 2 lbs. assorted PA mushrooms,quartered, julienne, diced,sliced thin
• 12 oz. leeks, trimmed, washed, white part only
• 8 oz. dandelion greens
• 2 lbs. Mushroom Spaetzle, cooked
• 1 cup fresh chopped herbs (parsley,thyme)
• Salt and pepper

In a heavy bottomed sauce pan, reduce the white wine to one third its volume Add the mushroom stock and reduce to one third its volume. In a tall and large pan, reduce the heavy cream to 1 quart or by half its volume. Add the wine and stock. Adjust the consistency with a starch thickener or continue to reduce. Taste and adjust the seasoning with pepper and salt.

To reheat the spaetzle, get a pot that holds a lot of water. You cannot have too much water. Add some salt and oil to the water to increase the boiling point and to keep the spaetzle from sticking together. Add the spaetzle to the boiling water and stir. Cook until it is heated through. Strain and serve immediately.

In a sauté pan, add enough oil or clarified butter to coat the bottom of a pan, add the mushrooms and brown. Add the leeks and sweat. Lastly, wilt the dandelion greens. Add the sautéed mixture to the reduced liquids.Taste and adjust the seasoning with pepper  and salt . Top the spaetzle and garnish with fresh herbs. 

Warm Mushroom and Ricotta Crostini

Artisan Baguette

• 9.25 oz. warm water
• 0.25 oz. active dry yeast
• 15 oz. bread flour
• 0.25 oz. salt

Combine the water and yeast in a mixer bowl. Add the remaining
ingredients and mix on low speed until all of the flour is incorporated. Knead on medium speed until the dough is elastic and smooth. Let the dough ferment until doubled in size. Punch down the dough, divide, shape, and score as desired. Proof until doubled in size. Bake at 400˚F with steam for the first few minutes until the crust forms. Bake until golden brown and the dough is cooked through, approximately 20 minutes. Cool to room temperature.

Seasoned Ricotta

• 8 oz. part skim ricotta
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1 tsp. salt
• 1 Tbsp. olive oil

Pluck the rosemary and thyme, then finely chop. Mix all of the ingredients together until combined.

Garlic Butter

4 oz. butter
1 garlic clove
½ tsp. salt
Finely chop the garlic. Place in a pan with the butter. Bake at 150˚F, covered for 15 minutes.

Sautéed Mushrooms

• 2 oz. butter
• 2 oz. olive oil
• 8 oz. shallots, minced
• 2 garlic cloves, minced
• 1 lb. PA Cremini mushrooms, sliced
• 1 lb. PA Shiitake mushrooms, stem removed and sliced
• 1 lb. PA Maitake mushrooms, sliced
• 4 oz. demi glace
• 4 oz. marsala wine
• 2 oz. brandy
• 1 oz. fresh thyme
• Salt and pepper, to taste

Place the olive and butteroil in a big sauté pan on medium heat. Add the garlic and sauté and shallots until translucent. Add the mushrooms and cook to bring out the moisture. Add in the demi glace and marsala wine. Cook until the liquid reduces by half its volume. Add in the brandy and flambé. Add the leaves from the fresh thyme and toss to combine.Add salt and pepper to taste.

Plating

Slice the baguette in thin slices on a bias. Brush with the garlic oil and bake at 400˚F until crusty. Next, place a spoonful of the seasoned ricotta and spread on the toasted crostini. Place the mushrooms on top and put in the oven at 350˚F until warm. Serve immediately.