Thanksgiving Recipe: Mushroom Casserole from Tosca's Didier Elena
We've asked Miami's hottest chefs and bartenders for tips and recipes
to make your turkey day the most delicious ever. We're sharing a few
recipes or tips, along with some thoughts from each chef on what the
holiday means to them.
- Thanksgiving Recipe: Michael Schwartz's Roasted Butternut Squash with Sage
- Thanksgiving Recipe: Jeff McInnis' Macaroni and Cheese
- Thanksgiving in Miami: Recipes and Guides
Tosca features dishes straight from the Mediterranean to South Beach. The secret to these dishes, of course, is using high quality ingredients and allowing them to speak for themselves. Chef Didier Elena has shared a dish that's straightforward to prepare, allowing the rich, sensual mushrooms to speak for themselves.
"The mushroom is really the king product of the Fall season. I feel that
it is the best garnish to elevate a dish and celebrate the feast season
that Thanksgiving is.
The idea that mushrooms are used as comfort food with delicate flavors
is something I really like."
2 lbs of mixed mushrooms (Enoki, Giant Trumpet, Maitake, White Beech, Champignon)
1 tablespoon minced grlic
2 tablespoons parsley
1 teaspoon minced shallots
1 oz extra virgin olive oil
1 tablespoon butter
Saute mushrooms in hot pan with olive oil then remove excess oil. Add shallots and garlic. Cook for 5 - 8 minutes. Add whole butter then salt and pepper to taste. Finish with Parsley.
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