Photography by. Arthur Elgort (Left) and Bernadette Mira (Right)
Keira Knightley has graced the pages of Vogue Magazine numerous times. Her talents also shine through our t.v. screens. From escaping the grips of a drunk and delusional pirate. To being witty and quick to dismissing a proposal from Mr.Collins. While her younger sisters would giggle with delight. I have and will always be a fan of Keira Knightley’s.
The picture above taken by the brilliant and talented Arthur Elgort, inspired me to create a dish that would be served as an appetizer. The ruffles that form around the skirt reminded me of the shape that enoki mushrooms have. Also, adding chives to the dish to represent the horizon behind Keira. So, without further adieu, I introduce today’s dish…
Truffle Smoked Enoki
Bundle of Enoki Mushrooms
1/4 cup of chopped chives
1/4-1/2 cup of grated parmesan cheese (Sartori)
1 cup of milk
1 tsp. of all-purpose flour
1/2 tbsp. of butter
1/4 tsp. of smoked alderwood salt or sea salt
1 tsp. of truffle oil
pepper and garlic to season
1. Wash chives and enoki mushrooms, then set aside.
2. Finely chop the chives and grate the cheese. Then, move to a small serving bowl and cover to set aside in the fridge.
3. Prepare sauce pan and grill pan. Set both to medium heat.
4. Once the sauce pan has reached medium heat, add the butter and flour. With a whisk, stir in the flour into the butter until it has dissolved.
5. Then whisk in the milk 1/2 cup at a time, making sure the heat is at a simmer. Once it comes to a simmer, mix until the mixture has formed a creamy, light thick consistency.
6. After it has reached a thick consistency, take the pan off the heat and whisk in the grated cheese, chives, pepper, garlic and smoked salt. Set aside.
7. By this time, the grill pan should be hot. Lightly brush some truffle oil onto the pan and add the enoki mushrooms.
8. Grill the enoki mushrooms till they get little brown line marks on every side. Flipping periodically. Add more truffle oil if needed.
9. Once the enoki mushrooms have reached a desired brown-ness, take the pan off the heat and assemble the mushrooms in a small serving bowl.
10. Top the mushrooms with the cheese sauce. Feel free to add more milk to the cheese sauce if it has gotten too thick. Top off with more chives if desired.
Photo by. Bernadette Mira