California Walnut “Satsivi” with Sautéed Trumpet Mushrooms
Description
This dish is Chef Nick’s take on a staple of Georgian cuisine known as “satsivi”. It is similar in body to an Indian or Thai curry, and has a depth and flavor profile all its own. The walnuts serve double duty as both a flavoring and a thickening agent. Serve with grilled flatbread, rice pilaf or roasted vegetables.
Ingredients
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3 tablespoons butter, divided
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2 tablespoon canola oil, divided
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1 small onion, diced
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4 cloves garlic, microplaned or very thinly sliced
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1 small jalapeño pepper, seeded and minced
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1 1/2 tablespoons all-purpose flour
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1 quart chicken or mushroom stock
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1 1/2 cups California walnuts, finely chopped or ground in a food processor
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1 cup toasted California walnuts, coarsely broken or chopped
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1 tablespoon rice wine or white wine vinegar
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1 1/4 teaspoons sweet paprika
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1/2 tablespoon kosher salt
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1 teaspoon coriander ground
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1 teaspoon ground dried marigold
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3/4 teaspoon aleppo pepper
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1/2 teaspoon ground fenugreek
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1/2 teaspoon turmeric
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1/2 teaspoon cinnamon
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1 1/2 pounds Trumpet mushrooms
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1/2 cup fresh cilantro, chopped
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3 tablespoons fresh tarragon chopped
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Toasted chopped California walnuts, walnut oil, and chopped fresh tarragon (optional garnishes)
PREPARATION
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To prepare sauce, melt 2 tablespoons butter with 1 tablespoon oil in a large heavy-bottomed saucepan over medium heat. Add onions and sweat until translucent, about 5 minutes.
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Add garlic and jalapeno and cook for 2 more minutes being careful not to brown. Add flour and mix well with a wooden spoon. Toast, stirring often until a roux forms and turns golden brown.
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Add ground walnuts, vinegar and all of the dry spices to the pot, then immediately add the stock in a steady stream, whisking constantly to avoid lumps.
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Simmer over low heat, for 20 to 25 minutes or until sauce has thickened noticeably. When cool enough to handle, puree until very smooth in a blender covered with a towel, being careful not to allow the lid to come off the blender due to heat. Place back in pot and set aside.
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To prepare mushrooms, melt the remaining butter with the remaining oil over medium-high heat. Add mushrooms and cook for 5 minutes or until golden brown and soft. Transfer to the sauce and add the toasted walnuts to the pot reserving 1/2 cup for garnish. Stir in herbs and season to taste with salt.
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Spoon satsivi into 4 bowls and garnish with toasted walnuts, a drizzle of walnut oil, and tarragon.
NUTRITION
- Calories: 700 cal
- Total Fat: 63 g
- Saturated Fat: 11 g
- Polyunsaturated Fat: 35.5 g
- Monounsaturated Fat: 13.6 g
- Cholesterol: 25 mg
- Sodium: 760 mg
- Carbohydrates: 27 g
- Dietary Fiber: 7 g
- Total Sugars: 6 g
- Protein: 21 g
- Vitamin D: 50 mcg
- Calcium: 140 mg
- Iron: 4 mg
- Potassium: 1400 mg