Wild Mushroom Caviar on a Potato Waffle Crisp

Ingredients:
* Chef’s Potato, peeled
* 3 oz. Shiitake mushrooms, finely diced
* 3 oz. Crimini mushrooms, finely diced
* 3 oz. Morel mushrooms, finely diced
* 1 med. red onion, finely diced
* 1 oz. extra virgin olive oil
* 4 oz. sweet white wine
* 2 Tbsp. molasses
* Salt and pepper to taste
* Red or orange colored roe for garnish

Preparing Potato Crisp:
Fill medium sized pot 1⁄2 way with cooking oil, place on high flame.
Use mandolin to slice potatoes with waffle cutting blade, turning 90° each cut for waffle cut effect.
Fry sliced potatoes golden brown.

Preparing the Mushroom Caviar:
Finely dice the mushroom medley(3 varieties) and the red onion(separately). End product should be diced as fine as caviar.
In heated pan, add olive oil and mushrooms. Cook about 5 minutes, stirring often.
Add diced mushrooms for 5 additional min. Reduce with white wine.
Add molasses, giving the mixture additional sweetness and shine, just like caviar.

Recipe from the 2002 Kennett Square Mushroom Festival Cooking Demonstration
Chef Sean Scully and Chef Gregory Daylor
The Mushroom Demons of Washington, DC
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