Next week’s installment of Dinner And A Movie features Phish’s July 27, 2014 show from Merriweather Post Pavilion in Columbia, MD. The full show will play for free this Tuesday at 8:30PM ET at webcast.livephish.com or Phish’s Facebook page.

The recipe for the dinner part of the evening is from Mike Gordon. He’s sharing recipes for two small plates from Hen of The Wood, one of his favorite restaurants in Burlington, VT. The recipes below are from our friend and owner, chef Eric Warnstedt. As a reminder, please don’t feel the need to take a special trip to buy groceries to make this, and be smart regarding social distancing and staying at home. Feel free to post photos of your version of this dish, or share whatever you’re making. Tag us at #phishdinnerandamovie.

We have selected Meals On Wheels as our beneficiary for this webcast. All donations made via The WaterWheel Foundation that day will be given to that organization. You can donate any time at phish.com/waterwheel. Vulnerable seniors are at the greatest risk amid COVID-19. Local Meals on Wheels programs are on the front lines every day, focused on keeping older Americans safe and nourished in communities across the country. For more information about Meals On Wheels, visit http://www.mealsonwheelsamerica.org.

Hen Of The Wood Mushroom Toast
Serves 4

Ingredients
1/4lb of your favorite mushrooms (we love wild Hen of the Woods. Cultivated Hens also are called Maitake)
2 tablespoons butter
1 tablespoon olive oil
2 cloves minced garlic
1 shallot, diced
1 tablespoon of finely chopped flat leaf parsley
1 teaspoon sherry vinegar
4 slices of your favorite bread (1/2″ slices)
1 tablespoon olive oil
salt and pepper to taste
4 poached eggs (optional for on top, but Mike Says No)

Instructions
Turn on your broiler
Brush the bread slices with good olive oil and salt/pepper

In a large saute pan, over medium/high heat, add the butter and oil and mushrooms. Toss a few times to coat with fat, season with a few pinches of salt and then let them sit and sear for several moments. Toss and leave alone again. When they are a little crispy on the outside and cooked through add garlic, shallots and parsley. Toss a few times to cook the garlic and pull from the heat. Add the vinegar.

While the mushrooms rest, broil your bread until toasted and dunk your eggs into simmering water and pull from the heat.

Mound the mushrooms on the hot toast. Drizzle with olive oil, salt & pepper.

 

Hen Of The Wood Heirloom Beans on Toast
Serves 4

Ingredients
1 cup dried VT Cranberry Beans or your favorite dried bean (soaked overnight in 4 cups of water or Brought to a boil, strained and chilled)
1 tablespoon salt
1 bulb fennel, diced
1 cup olive oil
1/4 cup sliced castelvetrano olives
3 tablespoon chopped basil
1 tablespoon chili flakes

Lemon juice
Fennel Fronds (optional)
Favorite bread cut into 1/2 in slices

Instructions
Soak beans overnight in 3 cups water at room temp or bring beans to a boil, strain and chill.

Cook in a pot with a fresh 4 cups of water. Bring to a boil & simmer gently until creamy, adding 1 tablespoon salt after cooking for an hour. Add small amounts of water if needed to keep the beans submerged.

While the beans are cooking, gently cook fennel in the olive oil until soft and sweet. Season with salt & pepper and add the olives & chili flakes. Squeeze about a 1/2 lemon’s juice in the fennel.

When the beans are about done, add the fennel & oil, a bit more salt & basil.

Grill or toast your bread and spoon beans on top! Drizzle with more olive oil and chili flakes if desired and top with fennel fronds if available.