from Chef Patrick O’Connell of The Inn at Little Washington, Washington, VA
10 porcini mushrooms, cleaned
6 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced shallot
4 sprigs thyme
1 tablespoon sherry vinegar
Salt and pepper
1 stalk of celery, minced
20 celery leaves, minced
1 Asian pear, diced
2 tablespoons minced chives
3 thin slices of cooked country ham, cut into ¼” strips
Slice the porcinis into 5 or 6 slices lengthwise. In a 12-inch sauté pan over medium flame, heat 2 tablespoons of olive oil until just smoking. Sauté the sliced porcinis for about 2 minutes or just until edges are lightly browned.
Add the garlic, shallot, and thyme. Sauté for 1-2 minutes more until fragrant. Remove from heat and transfer the sautéed mushrooms to a bowl.
Add the remaining olive oil and sherry vinegar. Season with salt and pepper.
Lay out the cooked mushroom slices in a neat pattern on a serving plate.
Sprinkle with celery, celery leaves, Asian pear, chives, and country ham. Scatter with salt and pepper.