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Chef Tom
Peschong and his son, Simon, forage for mushrooms.
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Tom Peschong has a thing for mushrooms. He loves cooking with them,
claiming they add oomph to a dish. His menus invariably offer
delicious mushroomy items, including a to-die-for Mushroom Dusted Tuna
with roasted shitake relish. His favorites include chanterelles, with
their meaty texture and sweet and delicate taste; hen-of-the woods,
with a crisp, woodsy texture that is not overpowering; and morels for
their unique taste.
Peschong also uses 5 pounds of log-grown shitakes a week that he
gets from Field & Forest in Peshtigo. The Riversite will even host
the annual Mycological Society dinner on Sept. 22.
Peschong grew up in a cooking family, which includes six sisters
and three brothers, all of whom are great cooks. He received his
formal culinary training in the Twin Cities and later helped launch Le
Restaurant in Thiensville, where the late Milwaukee Journal-Sentinel
restaurant critic Dennis Ghetto awarded him a coveted "Four
Hats." At The Riversite since 1990, he also worked at the old
Fleur de Lis, as well as Jean Paul’s and Brynwood Country Club.
He lives with his wife, Sheila, also a foodie, and 7-year old son,
Simon, in Cedarburg.
Roulade
of Chicken withDuxelles and Spinach (pictured)
(Serves 8)
4 chicken breasts (8 halves), skin on, not split, tenders removed
3 tablespoons butter
1 pound spinach, washed and picked over
2 cups mushroom duxelles (see recipe below)
3 cups chicken stock
Salt and pepper
Arrowroot, for thickening, if needed
1. Remove the rib cage from the chicken breast, leaving skin
intact. Flatten breasts to a consistent thickness.
2. Wilt spinach in butter; cool and drain excess liquid.
3. Season chicken breast with salt and pepper.
4. Divide and spread spinach evenly on the chicken. Top with
duxelles mixture.
5. Roll and tuck chicken breasts, (jelly roll style), until closed.
6. Poach chicken in stock until slightly firm, approximately 20
minutes at 375° F.
7. Remove and cool, reserving stock.
8. Reduce chicken stock until thickened, adding a little arrowroot,
if necessary.
9. Place chicken back in the 375° F oven until cooked through and
the skin is crisp (about 15 minutes).
10. Serve with reduced poaching liquid.
Basic Duxelles (pronounced dook-SEHL)
2 tablespoons butter
1/2 cup shallots or sweet white onion, finely chopped
3 pounds mushrooms (any combination of your favorite mushrooms),
finely chop or pulse in batches in the food processor
8 chicken tenders, processed in food processor or finely chopped
3 tablespoons heavy cream
1/4 cup herbs (any combination of flat leaf parsley, tarragon or
thyme)
Salt and pepper to taste
1. Sweat butter and shallots for about five minutes, until
translucent, stirring occasionally but do not brown.
2. Add mushrooms and continue cooking on a low heat until the
mixture becomes dry (about 20 minutes).
3. Add cream and cook until the liquid has evaporated.
4. Add herbs and adjust seasoning to taste.
5. Add the processed tenders, stir and remove from heat.
Peschong’s Wine Pairing:
Both a red and white pair well with this dish. For white wine
lovers, a creamy Simi Russian River Reserve Chardonnay is suggested.
If a red is your preference, try a Cote de Crows from Morgan Winery in
California, a Syrah and Grenache blend that is easy to enjoy.
