Kennett Square Mushroom Scrapple
At Heirloom Restaurant in Lewes, Del., the team of “Rachel, Beau, Tommy, Ben, Asher, Maira and Frank” developed this dish for which mushrooms from Kennett Square, Pa., replace the traditional pork scraps that are used to make this local delicacy.
They start by cooking polenta in vegetable stock and whipping in ground trumpet and maitake mushrooms, dried porcini mushrooms, butter, onion and garlic along with sage, rosemary and thyme. That’s formed into loaves and baked. Then at service its sliced, lightly fried and served with sourdough French toast, potatoes that have been grated, tossed in cornstarch and fried, ginger-anise maple syrup and what they call a porcini catsup made by simmering dried porcini in red wine vinegar and water, reducing it, adding sauteed onions and more water, reducing it again and puréeing it.
Price: $17