1.5lbswhole shallotsto yield 1 qt peeled and 6 cups after slicing
1cupdried black trumpet mushrooms.5 oz
1cupwater
Shot or two of brandy
Kosher saltto taste
1teaspoonchopped fresh thymeoptional
2tablespoonsflavorless oil
Instructions
Shot or two of brandy
Kosher salt, to taste
1 teaspoon chopped fresh thyme (optional)
2 tablespoons flavorless oil
For serving
Strong homemade stock, or demi glace (optional)
Method
Rehydrate the mushrooms in the water for 20 minutes. Agitate and mix the mushrooms around to remove any grit. Remove the mushrooms, strain the liquid and recombine the two, then reserve.
Put the shallots through the slicing attachment on a robocoup or food processor, or shave thinly with a knife. In a large sauté pan or rondeaux, slowly cook the shallots in the oil, deglazing here and there with the brandy, and then the black trumpet water little by little as needed to prevent the bottom of the pan from scorching or drying out.
When the shallots are deeply browned, about 30-45 minutes, add the mushrooms and their remaining liquid and continue cooking until almost all the liquid has evaporated. Season with the thyme and salt then spread out on a sheet tray or baking sheet to cool, then refrigerate until needed.
For serving, reheat the shallot-mushroom mixture with just enough good reduced chicken stock or demi glace (it's fine without too, but this is how I serve it in restaurant settings) to moisten and make them juicy. Double check the seasoning, adjust as needed, and serve. A little knob of butter thrown in at the end, or some sliced chives is great too.