Original recipe by Karen Aguiar


  • 3 lbs. fresh Maitake Frondosa mushrooms from Gourmet Mushrooms, chop into ¼” pieces.
  • 2 c. honey, plus ¼ c. to drizzle on final layer
  • 3 c. finely chopped walnuts
  • Unsalted butter, 3 Tbsp. to cook, plus 2 sticks for the phyllo dough
  • 3 tsp. of powdered cinnamon
  • 1 ½ tsp. powdered cardamom
  • 1 ½ tsp. sea salt
  • ¾ of orange juice or orange liquor
  • 3 tsp. of vanilla extract
  • One box of organic whole wheat phyllo dough sheets, follow instructions on box so phyllo dough is defrosted and brought to room temperature.

Divide chopped Maitake mushroom into 3 batches. Sauté batches separately for best results, do not crowd the pan or mushrooms will end up steaming and not browning.

For each batch of chopped Maitake mushroom filling:

  • In a cast iron pan, sauté chopped Maitake in 1 Tbsp. of butter on high heat until brown around the edges.
  • Drizzle 1/2 c. of honey over cooked mushrooms coating pieces well.
  • Add orange juice or flambé with orange liquor.
  • Add 1/2 tsp. of sea salt, 1 tsp of Cinnamon, and ½ tsp of Cardamom.
  • Add a 1 tsp. of vanilla extract.
  • Cook for a little longer for flavors to meld and to cook off any alcohol.
  • Sauté the remaining batches of Maitake, combining all batches in a bowl. Let cool before proceeding.

The original recipe uses whole wheat phyllo pastry dough sheets by the Fillo Factory (13”x18” sheets) 1 lb. box, 18 sheets of dough.

If you use smaller sized phyllo you may need more sheets to cover the entire pan.


  • Unroll dough flat. Divide the number of sheets of phyllo dough in half.
  • On a full-sized baker’s sheet pan, lay 2 sheets of dough down and paint with melted butter.
  • Sprinkle with finely chopped walnuts.
  • Continue layering the first 8 sheets, interspersed with melted butter and walnuts every two sheets.
  • After the first 8 sheets, spread the Maitaklava filling, evenly, and follow with the remaining sheets, two at a time, painting with butter and sprinkling with finely chopped walnuts until no sheets remain.
  • On the final, top layer of phyllo dough, paint with melted butter, sprinkle with finely chopped walnuts, and drizzle with honey.
  • Using a sharp knife, cutting all the way to the bottom layer, cut Maitaklava into equal rectangles, then cut each piece in half diagonally.
  • Bake at 350 degrees F, for 45 minutes, until top layer is browned.

Optional: add 1 cup of raisins or chopped apples and sauté with the Maitake. Or candied ginger, maybe use rosewater instead of orange juice or orange liquor…

Sweet Forest Nameko Mushroom Custard Tart


Nameko Tart12



For the Poaching Syrup:

  • 1 cup each honey, water and sugar
  • 2 sticks cinnamon
  • 1 teaspoon whole cloves
  • Thin slivers of zest from an orange


  1. Bring to boil and reduce to simmer, cook fifteen minutes. Strain out zest and spices. Be Careful! The syrup is HOT and sticky!
  2. Return to stove and add:

For the Mushroom:

  • 1 1/2 cups whole Forest Nameko mushrooms
  1. Simmer three minutes.
  2. Remove mushrooms with slotted spoon and lay out to cool.

For the Tart Shell:

  • 1 1/4 cups pastry flour
  • 2 Tablespoons sugar
  • A pinch of salt
  • 1/2 cup plus 2 Tb. butter
  • 2 Tablespoons cider vinegar

For the Custard:

  • 1 cup cream or half-and-half
  • 3 egg yolks
  • 1/3 cup strained poaching syrup
  1. Blend dry ingredients, cut in butter to make a course meal. Sprinkle with cider vinegar and mix very lightly and quickly.
  2. Press into a lightly greased, 9″ drop-bottom tart pan. Press heavy duty foil into top of shell. Bake in 375 degree oven for 15-20 minutes, or until edges lightly brown.
  3. Remove foil. Spread drained poached mushrooms on bottom of shell. Reserve eight large mushrooms for garnish.
  4. Mix all custard ingredients, pour over mushrooms in shell and bake again until custard is set, about 25 minutes more.