- 4 boneless ½ chicken breasts
- 2 Tablespoons mild vegetable oil (not olive oil)
- Flour for dredging
- 8 ounces MYCOPIA Velvet Pioppini Mushrooms (2 packages)
- 2 Tablespoons butter
- 1 small shallot, about 1 ½ Tablespoons, minced
- 2 ounces dry white wine or low sodium chicken stock
- 1/2 cup cream, or crème fraiche
- 1 teaspoon Dijon mustard
- 1 ½ Tablespoons fresh tarragon
- Salt and pepper to taste
To prepare Velvet Pioppini: Trim the bottom ¼ inch of the cluster, then break by hand into individual stems.
Heat oil in broad skillet over medium heat. Sprinkle chicken breasts with a little salt and pepper on both sides, then dredge in flour. Shake off excess flour and sauté until very lightly browned on each side, turning once. Chicken breasts may be not quite cooked through at this point.
Remove chicken breasts to a plate and keep in a just warm oven. (About 220 degrees)
Add butter to the same pan, then add shallot and cook for just one minute being careful not to brown the shallot. Add Velvet Pioppini and cook until the mushrooms begin to soften, stirring gently. Add wine and simmer until reduced by about half, then add cream and mustard. Stir gently. Simmer until slightly thickened. Add tarragon, then salt and pepper to taste. Push mushrooms to the side and return chicken breasts to pan (along with any juices they have on the plate). Allow breasts to warm through. Serve immediately.
For a pulled pork sandwich you cook the pork until it is fork tender and then pull it apart. For this delicious alternative, the Maitake Frondosa is pulled apart by hand before cooking. You’ll need a knife to thinly slice the sweet onion, but no knife is necessary to prep the Maitake.
- 4 oz. package MYCOPIA Maitake Frondosa
- 1/2 cup sweet onion, sliced thinly, loosely packed to measure.
- 1 Tablespoon vegetable oil
- 1/2 cup barbecue sauce of your choice
- 1/4 cup water
- 1 Tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 4 “slider buns” — mini burger buns
Pull Maitake Frondosa apart into individual fronds and slice onions.
Sauté the onions and Maitake Frondosa in the vegetable oil until lightly browned.
Once the mushrooms and onions are cooked, all you need to do is add the remaining ingredients: BBQ sauce, water, cider vinegar and mustard. Simmer a few minutes to combine the flavors. When the desired consistency (you want to evaporate a little of the water), spoon it on to slider buns and away you go!
Many of Gourmet Mushrooms varieties are excellent in tempura, but perhaps the best is Maitake Frondosa. The Maitake’s beautiful, irregular shape helps the light tempura batter to cling, and the flavor is extraordinary.
Whether you use a prepared tempura batter mix, or make your own, remember these two key tips: use ice water for the batter and mix very minimally, a few lumps are ok. You don’t want to activate the gluten in the flour. The traditional method of stirring with chopsticks is therefore preferable to a whisk.
1 package Tempura mix, prepared according to directions
1 cup cake or AP flour
2 Tablespoons cornstarch or rice flour
1 cold egg
1 cup ice water – chill water and ice cubes for ten minutes, then remove cubes and measure
Mix batter just before cooking tempura.
Heat oil to 340 – 350 degrees. Pull Maitake Frondosa by hand into pieces about 1 inch by 2 inches. [CAUTION: Hot oil is dangerous. Make sure not to allow plain water to get into pan, which may spatter.]
Use chops sticks to dip Maitake into batter, shake off excess, then carefully place in oil. Don’t overcrowd the pan. You don’t want the frying temperature to drop. Work in batches. As Maitake cooks, drain on paper towels.
You can season the Maitake Tempura in many ways. The traditional Japanese dipping sauce consists of dashi (a stock made from dried kombu seaweed and dried bonito flakes), rice wine, soy sauce and grated ginger or daikon. Instant dashi can be found in many Asian markets and specialty stores. I like just salt and fresh ground pepper. The Brits might sprinkle with malt vinegar a la fish and chips.
Traditional dashi dipping sauce:
1 cup dashi soup stock
1/4 cup mirin (sweet rice wine especially for cooking)
1/4 cup soy sauce
You could call these pickled, or marinated. Whichever word you use, they are delicious and can be used in so many ways. We made a summer side dish from them by adding the big, white Italian kidney beans, called cannellini. The mushrooms could be also be served just as they are as antipasto; chopped on bruschetta; tossed with pasta for a pasta salad; or as a garnish for fried fish or calamari.
8 oz. MYCOPIA brand mushrooms, single variety or mixed
½ cup dry white wine
¼ cup water
¼ cup white wine vinegar
1 ½ tsps. sugar (optional)
¼ tsp. whole black peppercorns
½ tsp. salt
½ tsp. coriander seed
1 small bay leaf
2 cloves garlic, smashed
2 Tbs. extra virgin olive oil
2-3 sprigs of thyme or oregano if available – add last
Separate small mushrooms into individual stems. Cut larger ones as desired. Put mushrooms and all ingredients (except herbs) in a non-reactive shallow skillet or sauce pan. If you are serving as antipasto, you can leaves the peppercorns and coriander seeds loose. If you are going to add the mushrooms to another dish, then you can put these into cheesecloth or a mesh tea ball. Bring to the boil together, simmer for five minutes, stirring frequently.
Allow to cool, then pack into a glass jar, adding fresh herb sprigs if desired. Refrigerate at least two days before serving. Will keep up to three weeks.
For our presentation with cannellini we made a mix of about 1/3 beans and 2/3 mushrooms. You could vary that ratio to suit your taste. We added some finely diced red bell pepper and fresh chopped parsley for color. There’s plenty of flavor in the marinade, and you probably won’t need to add more salt or pepper, but a little drizzle of fresh olive oil would be welcome.