Habanero, Peach Brats  

with Shiitake Mushrooms in a Ginger-Bourbon Sauce

Ingredients

• Dried Shiitake Mushrooms – 1 oz
• Boiling Water – 3 cups
• Light Olive Oil – 2 tsp
• Raw Sugar – 1 tbsp
• Onion, diced – 1 large
• Garlic, minced – 2 cloves
• Ginger, minced – 1 tbsp
• Salt & Pepper – to taste
• Bourbon – ¼ cup (for sauce)
• Flour – 1 tbsp
• Reserved Mushroom Broth – ~3 cups
• Habanero Peach Brats – 4
• Bourbon – ¼ cup (for brats)
• Water – ¼ cup (for brats)
• Brat Pan Juices

Instructions

Rehydrate Mushrooms

1. Place dried shiitake mushrooms in a bowl.
2. Cover with boiling water (3 cups), press down to submerge.
3. Soak for 15 minutes until tender.
4. Drain and reserve soaking liquid (~3 cups); roughly chop mushrooms.

Sauté Aromatics

5. In a saucepan, heat olive oil and raw sugar over medium-low.
6. Add onion, garlic, and ginger; season with salt and pepper.
7. Cook until translucent and lightly caramelized, about 20–25 minutes.
8. Stir in chopped mushrooms and sauté for 3–4 minutes.

Deglaze & Build Sauce

9. Deglaze with ¼ cup bourbon and reduce completely.
10. Sprinkle in flour and stir to form a roux; cook for 1 minute.
11. Add reserved mushroom broth, scraping pan bottom for flavor.
12. Simmer until slightly thickened and glossy.

Cook Brats & Combine

13. In a separate pan, brown brats over medium-low heat, turning to sear all sides (8–10 minutes).
14. Add ¼ cup bourbon and ¼ cup water to brat pan; cover and simmer until internal temperature reaches 160°F (about 5–7 minutes).
15. Strain or pour brat juices into the mushroom- bourbon sauce; stir gently to incorporate.

Serve

Spoon sauce over the brats and garnish with fresh herbs or charred peach slices for extra depth and visual contrast.