• Mark Caldwell
• Recipes
  • Sparkling
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3 tablespoons butter
6 ounces Black Trumpet mushrooms, cleaned and roughly chopped
6 ounces Golden Chanterelle mushrooms, cleaned and roughly chopped
6 ounces Yellowfoot Chanterelle mushroom, cleaned and roughly chopped
¼ cup celery, diced fine
¼ cup shallot, diced fine
¼ cup carrot, diced fine
½ teaspoon minced garlic
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ cup cognac
½ cup sherry
½ cup pistachios, toasted
2 tablespoons parsley, chopped fine
⅓ cup crème fraiche
Kosher salt and black pepper to taste

In a large skillet over medium high heat, melt butter and add mushrooms. Cook mushrooms until they release their liquids and become browned, about 10 minutes. Add celery, shallots, carrot, garlic, nutmeg and allspice. Lower heat and cook until celery and shallots are soft, 5-7 minutes. Add cognac and sherry and cook until liquid is almost evaporated. Transfer mixture to a food processor. Add pistachios, blend until smooth. Fold in crème fraiche and parsley, combining well. Place mixture in a ramekin and allow to set overnight.