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Brick Red Butter Mushroom Crostini With Rosemary Recipe


Brick Red Butter Mushroom Crostini With Rosemary Recipe Kindageeky / All my dishes
1 year, 3 months ago
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 ++
Prep:10m Cook:10m Servings:8

Kindageeky

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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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