Chef Nick Rabar, owner of Avenue N and The Pantry, stopped by “The Rhode Show” on Friday morning to make charred mushrooms with onion rings and bacon béarnaise.
Try the recipe this weekend!
Check out Avenue N in Rumford for even more delicious, local dishes.
Charred Mushrooms with Onion Rings & Bacon Béarnaise
Yield: 2 Servings
Recipe Time: 30 minutes
1ea. Small Hen of the Woods Mushroom, cut into wedges
3ea. Egg Yolks
1 stick Butter, melted
1/8 cup Rendered Bacon
1 Tablespoon Tarragon
1 teaspoon Champagne Vinegar
6ea. Onion Slices
1cup Fish Chick Flour
1cup Beer, Grey Sail Ale
2 Tablespoons Olive Oil
1 Tablespoon Chives, minced
12ea. Celery Leaves
As Needed Salt & Pepper
As Needed Oil for Frying
In a preheated 450-degree oven, drizzle olive oil on the mushroom wedges and season with salt & pepper. Roast in oven until soft and charred on the edges.
Preheat frying oil in a spacious pan. Mix the flour and beer and season with a pinch of salt. Dredge onion rings in beer batter and fry at 350 degrees until golden brown and crispy.
Using a double boiler setup add egg yolks and warm them while whisking constantly. Slowly drizzle on rendered bacon fat and melted butter. Add tarragon, champagne vinegar and a pinch of salt.
Plate the onion rings and mushrooms and top the shrooms with béarnaise. Garnish with celery leaves and chopped chives.