I came across some Maitake Mushrooms at a co-op yesterday and could not wait to try them out. Maitakes are beautiful flower-like polyvores — they have layers of caps that are curved like spoons. The mushroom separated easily into smaller pieces that were placed in a pan for roasting. This recipe calls for one pound of “Hen of the Woods”, but I only purchased one (about 4 ounces) since I was only preparing one serving. This recipe calls for lardo, and I wasn’t really interested in trying to procure any. Instead, I used bacon to cover the maitake pieces before cooking. The bacon didn’t have time to fully cook in 20 minutes so I finished cooking those pieces in the microwave. I served the mushrooms on two pieces of bacon with a drizzle of vinaigrette and a bit of parmesan. Really delicious and an interesting side for our dinner . . .
HEN OF THE WOODS [Maitake Mushrooms] (Serves 4)
1 pound Hen of the Woods Mushrooms
- 2 ounces Lardo (thin slices)
- 1 Shallot (minced)
- 1 clove Garlic (minced)
- Olive Oil
- Salt and freshly ground Pepper
4 tablespoons White Wine Vinegar
- 1/4 cup minced Shallot
- 4 tablespoons Lemon Juice
- zest of 1 Lemon
- 2/3 cup Olive Oil
- 1/4 cup Thyme (chopped)
- Preheat oven to 350F.
- Remove large stems from mushrooms, being careful to keep them intact however. If there is any dirt, remove with damp towel or pastry brush.
- Place mushrooms on half sheet tray. Drizzle lightly with olive oil, then season heavily with salt and pepper. Sprinkle shallots and garlic evenly over the mushrooms, then drape the lardo evenly over them.
- Bake at 350 F for 20 minutes. Turn the sheet tray at 10 minute intervals.
- Meanwhile, whisk together all of the vinaigrette ingredients, except for the oil. While whisking, gradually adding the oil to emulsify.
- To serve mushrooms, toss the roasted mushrooms with 1/2 cup of vinaigrette. Garnish with shaved parmigiano.
~from Mario Batali