D is for Dinner: Mushrooms on toast
Chef Jordan Holley assembles mushrooms on toast from his deluxe Riviera restaurant on Sparks
First came the bold but oddly beautiful El Camino. Then came the utilitarian yet sporty Datsun. Now, there's the beefy but luxurious Riviera.
If you're following the gastronomical offerings of dining duo Jordan Holley and Matt Carmichael, you'll know we're talking about Ottawa restaurants, not used cars.
Inside the refurbished 1920s-era space that once housed Ian Kimmerly Stamps, Riviera restaurant is as easy on the eyes as the 80s-era Buick that lent it its name.
Holley showed off the Linebox Architect-designed space — and open concept kitchen — to CBC Ottawa's Alan Neal, as he demonstrated this week's D is for Dinner recipe.
Mushrooms on toast
- 1 lb. Selection of wild, or cultivated mushrooms. (Holley uses chanterelle, oyster, lobster and shiitake.)
- 2 Tbsp. butter.
- 1/4 cup dry sherry.
- 2 Tbsp. chopped tarragon.
- 2 Tbsp. chopped Italian parsley.
- 2 cups chicken stock.
- 2 Tbsp. shallot butter.
- 4 poached eggs.
- Shaved black truffle.
- 4 slices brioche, toasted.
- Prepare shallot butter: 2 Tbsp. brunoised shallot, 2 Tbsp. unsalted butter.
- Combine in small pot, cook over low heat until shallots are translucent.
- In a pan, heat vegetable oil over medium high heat. Sauté mushrooms, starting with shiitakes and lobster, add oyster and chanterelles.
- Add shallot butter, and de-glaze with sherry.
- Reduce sherry by about half, and add chicken stock. Reduce. Finish with unsalted butter, chopped tarragon, and parsley, and salt.
- Using a slotted spoon, spoon mushrooms over toast, drizzling reduced sauce around toast (being careful not to get too much sauce on toast).
- Top with poached egg, and shaved truffle.