Pickled shiitakes

This is one of my favorite finds from David Chang's - Momofuku.

 

 

4 cups shiitakes (I used baby bella with decent results)

1 cup sugar

3/4 cup soy sauce

1/4 cup sake

1 cup sherry / rice vinegar

Two 3 inch knobs of fresh ginger, peeled and sliced large enough

3 cloves garlic

 

 

Boil/steam the mushrooms in 2 cups water

Strain and reserve the broth

Cut the 'srooms in 1/8 inch slices and place in an adequate jar

If the broth is watery still, strain and simmer to 2 cups

Combine the mushroom broth, the sugar, soy sauce, sake, vinegar, garlic and ginger to a saucepan

Under medium heat simmer gently for 30 minutes

Discard the ginger

Pour the liquid in the jar

Ready to eat immediately, better in 24 hours

You may try a drizzle of sesame oil when you serve it

Keeps 1 month in the fridge

Pork Tenderloin "Wellington"

Ingredients:

 

1 pork tenderloin, silverskin removed

1 oz. dry apples

1 Tablespoon olive tapenade

4.5 oz prosciutto

2 Tablespoons mustard whole grain

Thyme

Salt, Pepper

 

 

 

Instructions:

 

 

Get the puff pastry out of the freezer

Set it covered with a clean  kitchen towel x 45 minutes

Set the oven for 400 F

Get the apples in the food processor and …"process"

Mix with the tapenade  (you can spice it up as you like)

Split the tenderloin in half

Flip the ends (it makes it more "even" in shape)

Set the prosciutto slices in a way they partially overlap

Sprinkle thyme (preferably fresh, dry will do)

Sprinkle with salt and pepper

Place the tenderloin on the prosciutto "blanket"

Place carefully the apples-tapenade mixture in the middle of the tenderloin

Roll the tenderloin in the prosciutto; shape the best you can

Set in the fridge

Get the pastry sheet on a surface lightly covered with flour

Roll in all directions aiming at a 12/14 inch rectangle

Use 2 Tablespoons whole grain mustard to cover an area that approximates the roll of meat

Set the meat on and roll nicely

Set on a baking sheet covered with parchment paper

Paint with beaten egg

Sprinkle with sesame seeds

Get it in the oven for 25-30 minutes to an internal temperature of 140F

Let rest at least 10 minutes before slicing with a serrated knife

Pairs well with a simple salad of your liking