Torchon of white mushroom

One of the city’s most spectacular culinary creatives for more than a decade, Eric Ziebold gets bold at the Michelin-starred Kinship with his spin on a classic French dish. The torchon mix consists of mushrooms, caramelized garlic and onions to go along with pureed butter. Served alongside a baby beet and wild mushroom salad, toasted brioche and huckleberry gastrique, this dish tastes as excellent as it sounds.

Washington.org

Apr 7, 2018

Leave it to chef Eric Ziebold to substitute mushrooms for foie gras in a classic French dish, without us even missing the fatty liver. His torchon feels and tastes just as decadent, thanks to a generous amount of butter pureed into the mix that also includes caramelized garlic and onions. Served in a round along with house-made brioche, celery root and mushroom salad and huckleberry gastrique, this dish has earned its way to bestseller, and long-term, status.