Chef Sophina Uong's Grilled Chanterelles with Ginger Scallion Oil

A unique take on chanterelles from Chef and Owner of brand-new restaurant Mister Mao, Sophina Uong

by

grilled chanterelles with ginger and scallion oil (1).jpg

4 ×

1 lb. chanterelles

1 tbsp. garlic, chopped

1 tbsp. olive oil

1 tbsp. sherry vinegar

Kosher salt

Ginger scallion oil (see below)

sides & sauces

Preparation

Preheat grill. Mix mushrooms with garlic, olive oil and kosher salt. Marinate for one hour. Grill mushrooms in a grill basket or grill topper over medium, turning occasionally until light char (about 5 minutes). Remove from heat and toss in bowl with sherry vinegar.

Ginger Scallion Oil

Ingredients

  • 2 cups grape seed oil
  • 2 cups sliced scallions 
  • 1/2 cup julienned or grated ginger
  • 1tsp. salt

Preparation

Put scallions and ginger in very large bowl, set aside. Heat 2 cups of grape seed oil in pan until it’s smoking hot, carefully pour over the scallions & ginger, it will bubble & hiss so that’s why the giant bowl. Set aside to cool, keeps in fridge 2 weeks. For Chinese method, can add garlic also.

Oil is great for steamed chicken or fish, noodles, dumplings, basting veggie skewers. we added the sherry vinegar for the mushrooms for brightening contrast against oil. 

mistermaonola.com.