Lee and Erin Shea Chizmar worked together at a restaurant in Boston where Erin was the general manager and Lee was the chef. They were friends for a few years, until one night they were talking about the restaurants they had both dreamed of opening someday. “Both of our ideas were similar,” Erin says with a laugh. “By the end of the conversation we were holding hands without really knowing it—sounds super corny, but it is totally true!”
Their shared dream led them back to Lee’s hometown of Allentown, where he grew up cooking with his family who has always had a strong food tradition. “My mom is the best cook that I know,” he says with a smile, and Lee and his sister went to The Culinary Institute of America together. His father is in the commercial food service industry and it was, in fact, his father’s suggestion to check out the beautiful stone stagecoach inn that now houses their very sought-after restaurant Bolete.
On days spent at home with their two daughters, Cashin and Colton, and their beloved dogs, Moose and Chanterelle, one will find them gardening, cooking and outdoor-fire making. Both daughters love to bake with their mom, and even Bolete’s pastry chef, Amy, has been sharing recipes with the girls. Colton loves helping her dad in the kitchen, but in the end, the taste
testing is her favorite part. Dinner in the Chizmar house is a joint effort. They love simple food, using great ingredients and utilizing the local farms that we are so lucky to have in the area.
The appreciation and dedication to serving and supporting local farmers is something that is celebrated at Bolete and at the Chizmars’ kitchen table at home. The recipe the family is sharing here is one of their collective favorites. Mushrooms are always requested by their daughters, and this Farmer’s Toast recipe is creamy, earthy and can be accompanied with a simple salad for a quick delicious meal—or alone as an easy appetizer!
1740 Seidersville Rd., Bethlehem | 610.868.6505 | boleterestaurant.com
Ingredients
- 2–4 Tbsp. butter
- 2 qts. mushrooms, diced into medium pieces (Primordia mushrooms were used here, but you can use a mix of your favorites)
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 loaf sourdough bread (or substitute with baguette)
- 1 Tbsp. sherry vinegar
- Salt and pepper to taste
- 1–2 containers of Valley Milkhouse Clover cheese (or any soft, spreadable cheese)
Instructions
In a large sauté pan, melt butter (or olive oil). Over medium/high heat, sauté mushrooms until they are soft—if you are using a mix, add the heartier mushrooms first and then the more delicate after they have cooked for a bit. When the mushrooms are almost all the way done, add the shallot and garlic and sauté until shallot is translucent, making sure not to brown the garlic.
While you are doing this, slice the bread and toast lightly (you can lay on a sheet tray and put in the oven at 350 degrees for about 10 minutes—as everyone’s oven is different and level of toast preferred can vary as well).
Once the mushrooms are almost done (about 15 minutes) add sherry vinegar to the sauté pan to finish them. Salt and pepper to taste.
Once the toasts are done, spread with the cheese. Top with the cooked mushrooms and serve. Lee recommends drizzling with truffle honey if you have it on hand.
