Chef’s Roasted Bone Marrow

Difficult

Prep Time 30 MinServings 4-6

INGREDIENTS

Ingredients

Shallots, finely sliced 5 tablespoons

Unsalted butter, plus 4 tablespoons cold and cut into 1-inch cubes 3 tablespoons

Kosher salt 1 teaspoon

Pepper, freshly ground 1 teaspoon

Apple Cider Vinegar ½ cup

Chicken Stock ¼ cup

Flat-Leaf Parsley, thinkly sliced ¼ cup

Pink Peppercorns 1 tablespoon

Garlic Cloves, peeled and halved crosswise 2 cloves

Kosher Salt, plus 1 teaspoon 1 tablespoon

Pepper, freshly ground 1 tablespoon

Fresh Thyme Leaves ¾ teaspoon

Olive Oil 2 tablespoons

Chanterelle Mushrooms, trimmed and diced into small pieces 8 oz.

Thick Sliced Crusty Bread, cut into thirds 6 slices

Extra-Virgin Olive Oil for Brushing as needed

Flaky sea salt sprinkle

For The Sauce

Combine the shallots and 3 tablespoons of butter in a small skillet, set over medium heat, and let the butter melt and froth, swirling the pan occasionally. Season with ½ teaspoon of the kosher salt and the black pepper and continue to cook, stirring occasionally, until the shallot is translucent but not colored, about 3 minutes.
Add the vinegar to the skillet, raise the heat slightly, and gently simmer until reduced by half, 4 to 6 minutes. Add the chicken stock and remaining ½ teaspoon kosher salt and continue to simmer for 1 minute more. Add the remaining 4 tablespoons cold butter and swirl the pan or whisk aggressively until the butter has completely melted, about 30 seconds. Remove the pan from the heat and stir in the parsley and pink peppercorns. Season with salt. Cover and keep warm for up to 30 minutes. Reheat over low heat, if necessary, just before serving.

For the Dish

Preheat the oven to 400°F. Set a wire rack over a baking sheet.
Arrange the bones, cut side up, on the prepared rack. Lightly rub the exposed marrow in each bone with the garlic, then evenly season with the 1 Tbsp kosher salt and the black pepper and sprinkle with the thyme leaves. Roast until the bones have browned slightly and the marrow is spreadable and soft but not melted, about 18 minutes, rotating the baking sheet halfway through.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until you see wisps of smoke. Add half the mushrooms to the skillet, spreading them in a single layer. Season with ½ teaspoon kosher salt and cook, stirring occasionally, until lightly golden, about 5 minutes. Transfer to a plate. Repeat with the remaining olive oil, mushrooms, and ½ teaspoon kosher salt. Return the first batch to the pan, remove the pan from the heat, cover, and set aside.
Heat a grill pan or griddle over medium-high heat. Brush the bread slices on both sides with olive oil and cook, flipping once, until toasted and brown in spots, about 5 minutes. Sprinkle with sea salt.
Arrange the marrow bones on a large platter, spoon on the mushrooms, and spoon about 2 tablespoons of the sauce over each bone. Serve right away with the grilled bread on the side.