Brick Red Butter Mushroom Crostini With Rosemary |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Making a brick roux is like tightrope walking, just ask any chef; you're perilously close to burning the milk solids, so heat control and attention are critical. Brick Butter == Brown Butter ++ Ingredients:
1 stick unsalted organic grade aa sweet cream butter |
1 stick salted organic grade aa sweet cream butter |
1/4 cup non-fat dried milk |
2 lbs button mushrooms |
4 sprigs fresh rosemary |
1 french baguette |
Directions:
1. slice the baguette on a bias into 1/3 thick slices
2. place slices on cookie sheet
3. spray slices with olive oil
4. place cookie sheet into oven at 350F for 12-15 minutes
5. remove crostini when golden brown
6. get a small vey fine mesh sieve (one with a handle), a mesh strainer, and a copper pan
7. On low heat, begin to melt two stick of organic AA quality butter, one unsalted, one salted
8. add 1/4 cup dried non-fat milk, stir
9. continue over low heat, allowing the water to evaporate
10. as the butter begins to froth, start stirring, keepin the heat very low
11. if the froth is clouding your view from keeping an eye on the color of the milk solids, occasionally remove from heat and return
12. scrape down the side of the pan for any lingering or crusted milk solids
13. as the milk solid turn golden brown, you're now in the zone
14. keep stirring constantly, removing from heat every few seconds to widen the window to catch the change to brick
15. as brick redness begins to surface, remove from heat
16. quickly use the mesh strainer to recover as much of the milk solids from the now clarified butter as possible
17. repeat this process with the fine sieve and drain of any of the hot butter from the solids
18. reserve the solids separately from the clarified (though now nutty) butter
19. the whole straining process took 15-20 seconds, you have to move quickly or you will burn the milk solids
20. slice the mushrooms into 1/4 thick slices
21. pull the rosemary leaves from the sprigs and chop finely
22. in a large flat sided saute pan, add the mushroom slices and clarified butter
23. saute the mushrooms in the clarified butter
24. add the finely chopped fresh rosemary near the end of cooking
25. remove from heat and incorporated the brick red milk solids
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