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Food styling by Heather Shaw

Michael Crichton

For this pure and simple recipe, use the best quality unsalted butter you can find, as it's an essential part of the dish's flavour. The mushrooms are a Canadian product, giving this Scandinavian-inspired recipe a regional twist.

Servings: 6 to 8

Ready time: 25 minutes


2 7-ounce (200-gram) packages king oyster mushrooms

2 tablespoons unsalted butter

1 tablespoon chives, finely chopped

2 tablespoons whipping cream

Salt and pepper

4 teaspoons salmon roe

15 to 20 whole chives


Cut the mushrooms lengthwise into ¼-inch slices.

In a heavy-bottomed skillet, melt 1 tablespoon butter over medium heat. When butter starts to foam, add mushrooms in a single layer (you will be frying them in batches, so there’s no need to crowd the pan). When mushrooms are golden brown on one side (about 5 to 7 minutes), use tongs to turn them over. Add about half the chopped chives and let mushrooms brown lightly on the second side.

Remove cooked mushrooms and repeat with the second batch, adding the second tablespoon of butter to the pan.

When all the mushrooms are cooked, turn heat to low and briefly deglaze skillet by swirling whipping cream around pan to pick up flavour. Season with salt and pepper to taste and remove pan from heat.

To serve, place a few mushroom slices on each plate. Sprinkle a small amount of salmon roe on top, drizzle with mushroom cream and garnish with whole chives.

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