Chili & Honey Trumpet Mushrooms with Walnuts, Feta and Micro greens
this is my love letter to Buddy Wine Bar in SF, where the inspiration for this recipe comes straight from it's one of my favorite places i’ve been to in San Francisco. their recipe is beautiful & complex and if you’re here you should absolutely try it, but this version bit easier to make at home with few ingredients. hope you LOVE!
2 heaping tbs chili onion crisp (from trader joes, but any chili oil like this should work!)
1/4 cup honey (or truffle hone
1/4 cup walnuts
fresh feta cheese
truffle salt, to finish (optional)
-preheat oven to 400F. slice the trumpet mushrooms lengthwise in half and score in a criss cross pattern. sear them meat side down on a cast iron with butter, until browned. then, roast them in the oven until they’re hot and gold and cooked through (stick a fork in one to make sure it’s soft).
-meanwhile, mix the chili sauce and honey together, tasting as you go. add a small amount of warm water to reach desired consistency. toast walnuts in a pan. when the mushrooms come out, put them on the a plate and dump the honey sauce all over, tossing until coated. add walnuts, feta and microgreens. optional, but finishing with truffle salt (OR using truffle honey) is the MOVE!