½ouncedried leccinums or other boletes(about 1 cup using a dry measure)
2slicesof plain white breadcut into circles with a ring mold or glass
3tablespoongrapeseedlard, or other high smoke point oil, for searing
Basic Russet Mashed Potatoes
1lb russet potatoespeeled and quartered
¼ cup cream or milk
4Tablespoons unsalted butter
wateras needed to cover the potatoes
Season the water to taste with salt. (It's easier to season the water with salt to taste when it's warm since the salt dissolves quicker, which will prevent oversalting).
Place the potatoes in a pot and cover with water by 2 inches. Bring the mixture to a boil, then reduce the heat to a simmer.
Cook the potatoes for 10-15 minutes or until tender when pierced with a knife. Do not over cook the potatoes or they will become watery. Remove the potatoes and drain in a colander.
Pass the potatoes through a ricer, then stir in the butter and cream. Keep the potatoes warm, and covered until needed.
Cover the Leccinums with the stock in a container and rehydrate. Agitate the leccinums to remove any dirt or debris, then remove them, strain the liquid, and recombine the two.
Preheat the oven to 275. Heat the oil in a cast iron or similar heavy pan and when it's smoking, season the beef liberally with salt and pepper and brown deeply on each side, about 4-5 minutes per side.
Discard the oil from the pan, then deglaze the pan with the stock and mushroom mixture, scraping up the browned bits with a wooden spoon. Place the beef in a baking dish with a lid, cover with the mushrooms and stock, and cook, covered in the oven for 2.5 hours, or until the beef is very tender and gives easily when pierced.
When the beef is done, remove it from the pan, tear into large 1in chunks, and keep warm.
Knead the butter and flour together until they form a smooth mass (you are making buerre manie here). Place the mushroom-stock mixture in wide pan and heat.
When the stock is bubbling, whisk in the kneaded flour and butter until completely dissolved. Continue heating the mixture until thickened, then double check the seasoning and reserve. Add a tablespoon or two of water and whisk if it becomes too thick.
To plate the dish, on the middle of two pre-heated dinner plates, put a round of white bread. Top the bread with a scoop (I made a quinelle) of ½ cup mashed potatoes. Top each mound of mashed potatoes with the ½ of the reserved beef, then spoon on the leccinum gravy.
Cuts of beef
Chuck is the classic braising cut here, but beef necks and beef shanks work well too.