Note: I was sent a copy of The Freds at Barneys New York Cookbook for review. All opinions are mine alone.
The Freds at Barneys New York Cookbook is the definitive cookbook by the celebrated chef and managing director (Mark Strausman) of Freds at Barneys New York, one of New York’s most beloved restaurants with locations in Los Angeles and Chicago.
Barneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys’ restaurant Freds at Barneys New York–named after found Barneys Pressman’s son Fred–has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more.
In The Freds at Barneys Cookbook, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. The cookbook is filled with awesome recipes from the restaurant, such asBelgian Fries or Estelle’s Chicken Soup, Mark’s Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, and commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.
This recipe for sauteed hen of the woods mushrooms caught my eye. I love mushrooms, especially hen of the woods mushrooms. Also known as maitake mushrooms, these mushrooms have a feathery texture but pack some hearty flavor.
Ingredients:
- 1 pound hen of the woods mushrooms
- Salt and pepper, to taste
- 3 cups baby arugula
- ¼ cup olive oil, plus more for drizzling
- 2 garlic cloves, sliced
- 6 tablespoons aged balsamic vinegar
- Shaved slices Parmigiano Reggiano cheese
- 1 tablespoon minced fresh chives
Preheat your oven to 325 degrees F. While waiting for the oven to preheat, add the mushrooms to an ovenproof nonstick pan with a lid. Season with salt and pepper and cover, placing in the oven. Bake for 20 minutes.
Remove the pan carefully from the oven and transfer the mushrooms to a plate. Drain the pan and set aside to cool.
Divide the arugula among four plates.
When the pan has cooled enough to handle, add the pan over medium-high heat and add the olive oil to the pan. When the oil is hot, add the garlic and cook until the garlic is fragrant, about 3 minutes.
Add the mushrooms to the pan. Saute until they are a little crispy, about 5 minutes, turning to evenly cook.
Lower the heat to medium and add the balsamic vinegar. Stir to coat the mushrooms and cook for 3 to 5 minutes, or until the balsamic is thickened.
Add the mushrooms to the arugula dishes. Top with Parmigiano Reggiano shavings. Drizzle with olive oil, sprinkle with chives, and serve.
The acidic flavor of the vinegar cooks down and becomes nice and sweet, which is balanced out with the sharp Parmigiano Reggiano cheese. The arugula adds a touch of spiciness to the dish as well. Super tasty!
I feel like these ingredients would be awesome in an omelet.
You can also substitute in sliced baby bella mushrooms to make this dish more affordable.
Total Time: 35 minutes
Yield: 4 servings
Ingredients
- 1 pound hen of the woods mushrooms
- Salt and pepper, to taste
- 3 cups baby arugula
- ¼ cup olive oil, plus more for drizzling
- 2 garlic cloves, sliced
- 6 tablespoons aged balsamic vinegar
- Shaved slices Parmigiano Reggiano cheese
- 1 tablespoon minced fresh chives
Instructions
- Preheat your oven to 325 degrees F. While waiting for the oven to preheat, add the mushrooms to an ovenproof nonstick pan with a lid. Season with salt and pepper and cover, placing in the oven. Bake for 20 minutes.
- Remove the pan carefully from the oven and transfer the mushrooms to a plate. Drain the pan and set aside to cool.
- Divide the arugula among four plates.
- When the pan has cooled enough to handle, add the pan over medium-high heat and add the olive oil to the pan. When the oil is hot, add the garlic and cook until the garlic is fragrant, about 3 minutes.
- Add the mushrooms to the pan. Saute until they are a little crispy, about 5 minutes, turning to evenly cook.
- Lower the heat to medium and add the balsamic vinegar. Stir to coat the mushrooms and cook for 3 to 5 minutes, or until the balsamic vinegar is thickened.
- Add the mushrooms to the arugula dishes. Top with Parmigiano Reggiano shavings. Drizzle with olive oil, sprinkle with chives, and serve.
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