Seared Chanterelle Mushrooms with Herb Oil and Balsamic Syrup

Chris Smith, the DSC at Brighton Gardens of Carlsbad, California, has been in food service for 33 years, but he has been interested in food since he was very young. His dad used to take him to gourmet delis every Saturday when he was growing up—with predictable results. He had his first raw oyster when he was five, and steak tartar, smoked salmon, and caviar were childhood favorites.

In 1981 he graduated from the California Culinary Academy in San Francisco and won first prize in the California Brandy Association’s pâté competition for his Ballotine of Duck with Brandied Cumberland Relish. He went on to hold chef positions in several fine hotels and restaurants over two decades before coming to Sunrise in 1999.

Chris’s recipe for Seared Chanterelle Mushrooms with Herb Oil and Balsamic Syrup is one of his favorites. Chanterelles, which are only found in the wild, are surprisingly common. They are prized for their superb flavor.

Preparation

1. Heat a dry cast-iron skillet to the smoke point.
2. Add torn chanterelles that have been lightly tossed in olive oil and seasoned with kosher salt and freshly ground black pepper.
3. Once seared, remove the chanterelles from the pan and toss in herb oil (a mixture of olive oil, minced parsley, minced savory, and minced oregano).
4. Drizzle with balsamic syrup, which is balsamic vinegar that has been reduced over low heat—without boiling—to a syrup.
5. Serve immediately with parsley leaves and chopped tomato garnish.