MAITAKE MUSHROOM

0 0
MAITAKE MUSHROOM

Share it on your social network:

Or you can just copy and share this url

Ingredients

Maitake Mushroom
400 grams maitake mushroom
80 grams mushroom glaze
orange zest
4 grams black sesame
1 pinch togarashi
28 grams garlic cream sauce
12 grams sesame oil blend
maldon salt to taste
Sesame Oil Blend
1 part canola oil
1 part Sesame Oil
Mushroom Stock
4 mushroom stems
3 sprigs Thyme
3 Bay Leaves
Garlic Sauce
50 grams garlic cloves crushed
garlic cloves crushed
1 gram Garlic rough chopped
350 grams heavy cream
1 gram xanthan gum
Salt to taste
Mushroom Glaze
1200 grams mushroom stock
400 grams orange juice
400 grams honey
2 grams togarashi
Features:
    • Medium

    Ingredients

    • Maitake Mushroom

    • Sesame Oil Blend

    • Mushroom Stock

    • Garlic Sauce

    • Mushroom Glaze

    Directions

    Share

    Maitake Mushroom

    1. Toss maitake in a generous amount of sesame oil blend, season with salt, a small amount of togaroshi.
    2. Grill until marks form on both sides, transfer to saute pan with mushroom glaze and black sesame seeds.
    3. Reduce glaze until mushrooms are evenly coated.
    4. Season again if necessary.
    5. Plate with garlic cream sauce on the plate; sprinkle black sesame seeds and  togaroshi over cream sauce, lay glazed mushroom over sauce, and finish with orange zest and maldon.

    Sesame Oil Blend

    1. Whisk oils together to combine.

    Mushroom Stock

    1. Cover all ingredients with water in medium sized stock pot.
    2. Bring to a boil and reduce down to a simmer.
    3. Simmer for 2 hours, strain and reserve mushroom stock.

    Garlic Sauce

    1. Using 250g of the water each time, cover the garlic cloves and bring to a simmer for 5 min.
    2. Strain water and then simmer cloves again two more times.
    3. On the fourth time add the heavy cream and the chopped raw garlic and bring to a simmer for 10 min.
    4. Put this mixture into a vitamix and blend until smooth then slowly add the xanthan gum until desired thickness is reached.
    5. Season with salt to taste.
    6. Strain through a fine mesh chinois.

    Mushroom Glaze

    1. Whisk all ingredients together and reserve for later use.

    Katie Button

    Katie Button is the Executive Chef and Owner of Cúrate and Nightbell, both located in Asheville, NC. She is a James Beard Award finalist and in 2015 she was named one of Food and Wine Magazine’s Best New Chefs. Chef Button’s cookbook, Cúrate: Authentic Spanish Food From An American Kitchen, was published in 2016 by Flatiron Books.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Greek Yogurt Recipe
    previous
    How to Make Greek Yogurt at Home by Chef Maria Loi
    next
    WARMED WILD MUSHROOM SALAD WITH FRISEE, ANCHOVY VINAIGRETTE, AND FRESH PARSLEY
    Greek Yogurt Recipe
    previous
    How to Make Greek Yogurt at Home by Chef Maria Loi
    next
    WARMED WILD MUSHROOM SALAD WITH FRISEE, ANCHOVY VINAIGRETTE, AND FRESH PARSLEY

    Add Your Comment