In the Kitchen: Charred Mushrooms

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.