Chef Big DForest-floor mushrooms cold-smoked over cherry wood and tossed in a high-viscosity tarragon-infused butter emulsion. A side dish that demands center-stage attention.
Place the torn chanterelles and sliced shiitakes in a cold smoker. Smoke with cherry wood for 30 minutes at 80°F to infuse without cooking.
Keep the temperature strictly below 90°F to preserve the mushrooms' raw texture.
In a wide copper saucier or heavy skillet, melt 1 tablespoon of butter over medium heat. Add the shallots and cook until translucent.
Don't let the shallots brown; we want sweetness, not bitterness.
Turn the heat to high and add the smoked mushrooms. Sear quickly for 4 minutes until the edges are just starting to crisp and release their moisture.
Crowding the pan is the enemy of a good sear. Work in batches if necessary.
Deglaze the pan with the white wine, scraping up any fond. Reduce the liquid by half.
The reduction is where the flavor intensity lives.
Reduce heat to low. Whisk in the remaining cold butter one tablespoon at a time, followed by the garlic and tarragon, until a thick, glossy emulsion forms. Finish with lemon juice and sea salt.
If the sauce looks like it's separating, add a teaspoon of water and whisk vigorously off the heat.
The key here is the emulsion. If your butter is too hot, it'll break and you'll have a greasy mess instead of a Michelin-standard velvet coating. Keep the heat low and whisk like your reputation depends on it. For the cold smoke, I prefer cherry wood—it adds a subtle sweetness that plays beautifully with the earthiness of the fungi.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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