Sautéed Maitake Frondosa Mushrooms with Pancetta and Greens

Maitake (2)


  • 2 Tablespoons olive oil
  • 3 ounces pancetta, finely diced
  • 2 cloves garlic, minced
  • 4 oz. Maitake Frondosa torn or cut into pieces
  • 12 ounces spinach, Swiss chard, broccoli rabe, or a mixture of   these or other greens, roughly chopped
  • 2 Tablespoons balsamic vinegar salt and pepper


  1. Heat oil in a broad skillet over medium heat. Add pancetta and stir until it browns slightly. Add garlic and mushrooms. Cook three or four minutes, then add greens and cook just until greens wilt. Remove from heat immediately and finish with balsamic vinegar, salt and pepper to taste.
  2. If you cannot obtain pancetta, substitute 2 strips of thick sliced bacon, blanched in hot water, and blotted. Dice bacon and proceed as above.
  3. Serve warm as a side dish or atop polenta. Garnish if desired with shaved parmesan cheese.

Chicken Breast w/ Velvet Pioppini and Tarragon


 Serves 4


  • 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


  1. To prepare Velvet Pioppini: Trim the bottom ¼ inch of the cluster, then break by hand into individual stems.
  2. 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.
  3. Remove chicken breasts to a plate and keep in a just warm oven. (About 220 degrees)
  4. 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.
  5. 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.

“Pulled” Maitake BBQ Sliders

Maitake pulled slider on plate

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.

Serves 4



  • 4 oz. Mycopia Maitake Frondosa mushrooms
  • ½ c. sweet onion, sliced thinly
  • 1 Tbsp. vegetable oil
  • ½ c. barbecue sauce of your choice
  • ¼ c. water
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. dijon mustard
  • 4 “slider buns” — mini burger buns


  1. Pull Maitake apart into individual fronds and slice onions.
  2. Sauté the onions and Maitake in the vegetable oil until lightly browned.
  3. Once the mushrooms and onions are cooked, add the remaining ingredients: barbecue sauce, water, cider vinegar and mustard. Simmer a few minutes to combine the flavors. Spoon mixture on to slider buns and serve.



Mac’n’Mushrooms’n’Cheese (for Big Kids and Little Kids)

Gourmet Mushroom Group


  • 4 c. cooked elbow macaroni (about 8 oz. dry)
  • 1 Tb. olive oil
  • 8 oz. (or more!) single variety or mixed MYCOPIA mushrooms
  • 4 Tb. butter
  • 4 Tb. all-purpose flour
  • 1 tsp. salt
  • 2 c. milk
  • 1 c. shredded mild cheddar cheese
  • 1 c. shredded mozzarella cheese
  • 1/4 c. fresh breadcrumbs


  1. Preheat oven to 350°F. Cook pasta al dente according to package directions.
  2. Separate mushrooms into single stems and cut into bite-sized pieces. Sauté mushrooms in olive oil. Set aside.
  3. Melt butter in a large saucepan and stir in flour. Cook for a minute or two. Do not brown flour. Stir in salt and whisk in cold milk. Bring to a low boil over medium-high heat, whisking at first to prevent lumps, then simmer for about five minutes.
  4. Remove from heat, stir in cheeses. Add sauce to mushrooms and pasta. Transfer to three-quart baking dish. Sprinkle with breadcrumbs.
  5. Bake for 30 minutes at 350 degrees.