Serves 3 to 4

Ingredients

8 oz. maitake mushrooms

8 oz. trumpet mushrooms

4 oz. lions mane mushrooms

Rendered beef fat

Salt and pepper, to taste

Gremolata

Sherry jus

Crispy garlic 

Directions

Preheat oven to 450 degrees. Cut all mushrooms into large, bite size pieces and toss with rendered beef fat. Season to taste with salt and pepper. Spread mushrooms evenly on a sheet tray and roast for 12 minutes until golden brown and mushrooms are tender. In a bowl, toss mushrooms with sherry jus and top with gremolata and crispy garlic.

Sherry Jus

4 medium shallots, peeled and sliced

1 ½ cups dry sack sherry

1 bay leaf

8 sprigs thyme

2 quarts chicken stock

Directions for Sherry Just 

Cook shallots over medium heat until golden brown. Deglaze with sherry, scraping up the brown bits in the bottom of the pan. Add bay leaf and thyme and reduce until nearly dry.  Add chicken stock and reduce by 3/4. Strain and season to taste.

Gremolata

1 bunch of parsley, rinsed and chopped

1 tablespoon of horseradish root, grated

Zest of 1 lemon

Directions for Gremolata

Mix ingredients together in a bowl.