Recipes Courtesy of Executive Chef Matthew Weingarten
of Inside Park at St. Bart’s, New York City
http://www.insideparknyc.com
MUSHROOM PRESERVES
1 pound mushrooms, cut in quarters or halves depending on size
8 shallots, diced
2 tablespoons fresh thyme leaves, picked off stems
2 large bay leaves
2 fresh rosemary sprigs
1 tablespoon fresh marjoram, cut in chiffonade slivers
1 tablespoon fennel seeds
6 allspice seeds
1 clove
12 peppercorns
1/4 cup salt
1 cup fruity olive oil
2 cups water
1/2 cup aged sherry vinegar
8 garlic cloves, thinly sliced