Mushroom, Caramelized Onion & Rosemary Marmalade

May 9, 2016 by Mark Godbeer

Versatility is a paramount quality in any yachtie, regardless of position. Being able to help out in other departments is what really brings a boat together. This leads to empathy for fellow crew members’ roles and responsibilities and it keeps the “not my job” mentality to a minimum.

Bearing this in mind, I decided to share a recipe that fits the versatile mold.

Just like on deck, my food/recipes/ingredients have to be versatile whenever possible, just like this marmalade.

Served cold, it will be jam-like and perfect for cheese boards, fried eggs, sandwiches, etc. Served hot, the sugars are redissolved lowering the viscosity and allowing the marmalade to attain a sauce-like consistency great for pairing the meat richness of the beef, with the earthy sweetness of the marma-glaze.

Ingredients:

  • 1/2 stick salted butter
  • 2 red onions
  • 4 Tbsp olive oil
  • 4 cups thinly sliced button or brown mushrooms
  • 5 Tbsp Kecap Manis (or reduce 1 cup soy)
  • 5 sprigs rosemary (leaves removed and finely chopped)
  • 2 cloves garlic crushed
  • 1 cup white sugar
  • 1 cup sherry vinegar
  • 5 Tbsp sweet chili
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

Preparation:

Mushroom, Caramelized Onion & Rosemary Marmalade by Mark Godbeer

Mushroom, Caramelized Onion & Rosemary Marmalade by Mark Godbeer

In a heavy bottomed large sauce pan set at med – high, add 1/4 stick butter and allow to brown (2-4 minutes)

Add the onions and sweat, approx 5 minutes.

After the onions have turned translucent, add the olive oil and crank the heat to high and cook for a further 3 – 5 minutes until a good coloring has been achieved.

Transfer the onions to a bowl and turn the heat to med-high, add the butter and melt.

Add the mushrooms and brown. Once browned, add the recap manis, rosemary and garlic and cook for a further 1 minute mixing continuously to incorporate all the flavors.

Add the onions back to the saucepan and add all the remaining ingredients.

Cook on a medium heat for 5 minutes, then turn the stove down to simmer and allow the marmalade to continue cooking for 2 hours, stirring occasionally.

You are looking for a syrup-like consistency.

As pictured, I served my marmalade hot (so it was more sauce like and runny) with a sous vide filet mignon, and then again cold the next day on my toast. Enjoy.

Mark Godbeer has been a yacht chef for more than 10 years. Contact him through chefmarkgodbeer.com.

Topics:


Related Articles

Latest in the brokerage fleet: Yolo, +Brava sell; Liberdade listed

Latest in the brokerage fleet: Yolo, +Brava sell; Liberdade listed

Yachts sold M/Y Yolo, a 164-foot (50m) Benetti launched in 1997, sold by IYC brokers Leo Jordil and Michel Chryssicopoulos in an in-house deal.  M/Y +Brava, a 115-foot (35m)

Stew column is needed reminder

I wanted to thank Alene Keenen for her “Managing Up” article in The Triton this month. [“Anticipate, foster relations, give feedback to ‘manage up’,” page C1, May issue]   …

Vaporproof LED launched

Texas-based Larson Electronics has introduced a vaporproof white LED light. Designed for industrial applications, general work spaces, and areas where wet conditions may be present, the light …

Sailor killed in Clipper race

Sailor killed in Clipper race

British sailor Andrew Ashman was killed just after midnight Friday while reefing the mainsail during the Clipper Round the World Race, which left London in late August. He was

MPT’s Beavers named to board

Amy Beavers, principal and vice president of regulatory compliance at Ft. Lauderdale-based MPT, has been appointed vice president of the Maritime Education Standards Counsel (MESC). The MESC includes …

Key Lime Pie

Key Lime Pie

Key limes are a different variety of citrus to the Persian lime we normally find in the grocery store. Key limes have a more complex, citrusy and slightly herbal