Recipe from Lula Café, Chicago, IL
Ingredients
Chanterelle Sott’olio
- 115 g TRULY® 100% Extra Virgin Olive Oil
- 70 g pearl onion, peeled
- 45 g garlic, sliced
- 320 g chanterelle, cleaned and trimmed
- 1⁄4 tsp kosher salt
- 55 g white wine
- 4 lemon peels
- 1 tsp fresh thyme leaves
- 1½ tsp fresh dill leaves
- 1⁄8 tsp cracked black pepper
- red chile flakes
Roasted Garlic
- 1 head garlic, top removed
- La Padella® Sauté Oil
Garlic Aioli
- egg yolk
- Tbsp lemon juice
- 8 cloves Roasted Garlic
- 1 Tbsp water
- 250 g 51–49® Extra Virgin Olive Oil & Canola Oil Blend
- 1⁄8 tsp kosher salt
- black pepper, ground
To Assemble and Serve
- 2 slices rye bread, toasted
- 1 Tbsp Garlic Aioli
- Chanterelle Sott’olio
- 2 tsp caviar
- 2 tsp crème fraiche
- Maldon sea salt
- black pepper, ground
- dill sprigs
Directions
For the Chanterelle Sott’olio
In a sauté pan over medium flame, heat 50 g of TRULY® 100% Extra Virgin Olive Oil. Add pearl onions and garlic. Sauté for 15 minutes, or until soft and translucent. Strain, reserving solids and oil separately. In the same pan over medium heat, add chanterelles and salt. Cook until mushrooms are fork-tender, and no water remains. Add reserved onions and garlic. Deglaze the pan with white wine. Continue to cook until mixture is reduced by 25%. Add reserved onion oil and bring mixture to a simmer. Add lemon peel, thyme, dill, and black pepper. Season with chile flakes. Transfer mixture to a glass jar. Top with enough TRULY® 100% Extra Virgin Olive Oil to keep mixture submerged. Cover and reserve.
For the Roasted Garlic
Heat oven to 300°F. Place garlic in a shallow baking dish. Cover with enough La Padella® Sauté Oil to submerge. Roast until garlic is golden and fork-tender. Set aside.
For the Garlic Aioli
In a blender, combine egg yolks, lemon juice, Roasted Garlic, and water. Slowly stream in 51–49® Extra Virgin Olive Oil & Canola Oil Blend until mixture is fully emulsified. Season with salt and pepper. Transfer to an airtight container and refrigerate.
To Assemble and Serve
Top with desired amount of Chanterelle Sott’olio, followed by caviar, and crème fraiche. Season with sea salt and pepper. Finish with desired amount of dill.