Anchovy-rich bagna cauda butter enhances the umami qualities of hen of the woods mushrooms in this recipe from Chef Scott Fratangelo of L’inizio in Ardsley. The butter recipe makes double what you’ll need; use the rest on grilled or roasted fish or pasta.
Ingredients
Two 7-8 oz whole hen of the woods mushrooms, halved
4 sprigs fresh thyme
2 Tbsp olive oil
1 Tbsp unsalted butter
sea salt and black pepper to taste
For the bagna cauda butter
8 Tbsp unsalted butter, softened
1 Tbsp diced roasted red pepper
2 cloves garlic, minced
2 oil-packed anchovies, minced
½ tsp sea salt
1 tsp lemon juice
1 Tbsp chopped parsley
Method
For the bagna cauda butter
In a stand mixer fitted with the paddle attachment, mix all the ingredients until incorporated, scraping down the bowl and paddle as you go. Transfer butter to a container and refrigerate until ready to use.
For the roasted mushrooms
Preheat oven to 375°F. If needed, brush mushrooms with a paintbrush to remove any grit or sand.
Heat a cast-iron skillet or heavy bottomed stainless pan over high heat. Add the oil, season mushrooms with salt and pepper, and sear, cut side down, until the mushrooms are deep golden brown, adding more oil if the pan starts to look dry. Add butter and thyme. Transfer skillet to oven and roast for 6-8 minutes.
Remove mushrooms from oven, discard thyme, and transfer mushrooms to serving plates. Pour off any oil, and wipe out the pan with paper towels. Melt 4 Tbsp of bagna cauda butter in the now-empty mushroom pan. Pour melted butter evenly over the roasted mushrooms (there should be a puddle of butter on the plate). Season with more salt and black pepper to taste before serving.
