Posts Tagged ‘Maitake Mushrooms’

Beef and Maitake Mushroom Meatball Burgers with Tomato Butter Sauce

This blend burger combines 12 ounces of maitake mushrooms with 1.25 pounds ground beef and 2 ounces of ground bacon.

Serves: 4


Tomato Butter Sauce:
25 oz whole peeled tomatoes – puréed and strained
4 oz butter, unsalted

Burger Patties:
1⁄4 c olive oil
12 oz maitake mushrooms,
or any mushroom of choice
1 1⁄4 lbs ground beef
2 oz ground bacon
6 oz fresh ricotta
2 oz grated pecorino-romano
1 egg plus 1 yolk
A few swipes fresh nutmeg
4 fresh sage leaves, finely chopped
1 oz fresh breadcrumbs, about 1 slice fresh bread

To Serve:
4 oz Italian provolone picante, shredded
4 brioche hamburger buns Salt to taste


Preheat oven to 350 ̊F.

Tomato Butter Sauce:
Place tomatoes and butter in a large sauce pot. Bring to a gentle simmer and cook for 20 minutes, season gently with salt. Set aside.

Burger Patties:
Break maitake mushrooms into large chunks. Warm a large sauté pan over medium-high heat, add olive oil and mushrooms, cook until tender and golden. Season lightly with salt, cool completely. Place mushrooms in a food processor and pulse several times to 1⁄4-inch pieces.

In a large bowl, combine mushrooms, beef, ground bacon, ricotta, pecorino-romano, eggs, nutmeg, sage leaves, breadcrumbs and 1 3⁄4 tablespoons salt, mix well. Form into four 8-ounce, oval balls. Place patties on an ovenproof tray, atten slightly and spoon over 2⁄3 of the tomato butter sauce. Cover tray with foil and bake for 1 hour, turning the tray 180 degrees after 30 minutes.

To serve, toast brioche buns, place a warm burger patty on bun, top with 1-ounce provolone cheese and warm sauce. Top with bun and serve.

Smoked Paprika Crepe with Mushrooms and Brie

Yield: 24 servings


2 cups whole milk
2 cups all-purpose flour
4 large eggs
1 tablespoon smoked sweet or hot paprika
Salt and pepper, as needed

Vegetable oil
4 1/2 pounds mushroom mix (crimini, white button, portabella, oyster, maitake)
Salt and pepper, as needed
12 pieces corn on the cob, with husks
Fresh basil, julienned
Fresh thyme
Extra virgin olive oil
12 ounces double- or triple-crème brie

12 ounces baby arugula
Citrus vinaigrette
4 blood oranges, cut into supremes
4 navel oranges, cut into supremes
8 ounces Marcona almonds
Candied orange zest (optional)


To make the crepes, combine all the ingredients in a blender, with salt and pepper to taste. Blend, scrape down the sides, and blend again. Cover and refrigerate for at least 1 hour. To cook, heat a 6-inch crepe pan over medium heat. Wipe the surface with oil, then pour in just enough batter to cover the pan surface. Cook until set and lightly browned, then flip and cook until browned on bottom side. Stack the crepes and let cool. Wrap well until needed.

To make the filling, slice any large mushrooms. Toss each variety of mushroom with oil, salt, and pepper. Roast separately on parchment-lined pans in a 350-degree oven until tender. (Note that different varieties will cook at different rates.) Mix together the mushrooms and taste for seasoning.

Roast the corn in the husks until tender. Shuck the corn and slice off the kernels. Toss with basil, thyme, olive oil, and salt to taste.

For each serving, to order: On the bottom half of a crepe, layer 1/2 ounce brie, 2 tablespoons corn salad, and 1/4 cup mushrooms. Fold the crepe into quarters. Brown lightly in an oiled pan, flip, then finish in a 350-degree oven for a few minutes to melt the cheese. Plate 2 more tablespoons corn salad, place the crepe on top, and garnish with 1/2 cup arugula tossed with citrus vinaigrette, 2 to 3 supremes of each kind of orange, 1 tablespoon almonds, and a sprinkle of zest (if using).

Maitake Mushroom Agnolotti

Yield: 24 servings (5 pieces each)


28 egg yolks
2 whole eggs
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons milk
2 teaspoons kosher salt
25 1/2 ounces all-purpose flour, plus extra as needed

3 pounds maitake mushrooms
Olive oil
3 tablespoons garlic, minced
6 ounces shallots, minced
3 sprigs thyme
Salt and pepper
9 egg yolks
9 ounces mascarpone
9 ounces fromage blanc
9 ounces unsalted butter, softened
1 1/2 tablespoons white truffle oil
Semolina, as needed
Brown butter, as needed
Parmigiano-Reggiano, as needed


To make Dough: Whisk together yolks, eggs, oil, milk and salt. Use the well method or a food processor to mix wet ingredients into flour until a soft, pliable dough forms. Wrap well in plastic and refrigerate for 1 hour. (Makes about 3 1/3 pounds)

To make Filling: Sauté mushrooms in oil, along with garlic, shallots, thyme and salt and pepper to taste, until soft. In a food processor, blend yolks, mascarpone, fromage, butter and truffle oil (add gradually to taste). Add mushrooms and blend until finely minced. Adjust seasoning as needed. Put Filling into a piping bag. (Makes about 5 1/4 pounds)

Working with about 3 ounces of Dough at a time, run it through pasta machine on each setting until you get to #6. Lightly sprinkle Dough with flour to keep from sticking as you roll. Lay dough sheet on piece of parchment. Deposit 2 teaspoons (0.40 ounces) of Filling just below center of sheet, spacing Filling every 2 inches. Brush water along the long edge of pasta and fold over to enclose Filling. Press down between each dollop of Filling to seal pasta. Use pasta cutter to cut between each ravioli and clean up the long edge. Pinch edges again to seal well. Move each ravioli to a sheet pan generously covered with semolina. Wrap well and refrigerate.

For each serving, to order: Boil 5 ravioli in salted water for 3 minutes, or until hot. Toss gently with brown butter and sprinkle with Parmesan.