Sausage with Lion's Mane, Peach, & Pecan Puree (Jarrett Stieber, The General Muir)
8 oz of duck sausage (or sausage of your choice)
1/4 pound of lions mane mushrooms
1/2 cup pecans
1/2 fresh cayenne chile (substitute Hungarian wax or similarly hot chile if needed)
Handful of pea shoots
Kosher salt for seasoning
Canola oil for cooking
Lemon juice & olive oil to finish
1 cup of pecans
1/2 cup honey
1/2 cup cider vinegar
1/2 cup duck or chicken stock
Juice of one lemon to finish
To prepare the sauce, bring all of those ingredients except for the lemon juice to temperature and simmer in a sauce pot until the pecans are tender. Purée in a blender until smooth. Season to taste with kosher salt, and when the mixture is velvety and delicious, finish with the juice of one freshly squeezed lemon. Reserve warm.
Meanwhile, place two good pans on medium high heat. When they are hot, add enough canola oil to coat the pans. In one, place the duck sausage, so as to begin the searing process. In the other, place the cleaned and roughly chopped lions mane mushroom and let them brown thoroughly on one side (resist the urge to add extra oil, they will absorb it like a sponge and become unpleasant - trust me, it will all work out). When you flip the sausage to its second side, add the peach (largely diced with the skin on) and pecans (roughly chopped) to the pan with the lions mane. Toss them all around so they become good friends with one another. When they look wonderful, season them with kosher salt and, off the heat, a squeeze of lemon juice, a touch of nice extra virgin olive oil (I suggest a local Georgia variety) and thinly sliced cayenne chile. Remove the properly cooked duck sausage from the pan and plate with the vegetable mixture. Add raw peashoots at the last moment and drizzly the plate elegantly with your pecan purée. Lastly, and most importantly, consume to your belly's content with ample bright ale or dry white wine.