- 3 Tablespoons butter
- 1 ½ cup sliced leeks
- 4 cups thinly sliced green cabbage
- 8 oz. MYCOPIA Maitake Frondosa mushrooms, chopped
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- A little fresh ground nutmeg (just a bit)
- Melt the butter over medium-low heat, add the leeks and cover tightly. Allow the leeks to cook until softened. Remove lid and stir one or twice to make sure the leeks aren’t scorching.
- Add cabbage, mushrooms and broth. Cover tightly and simmer until the cabbage is just cooked and still green.
- Season to taste. A little extra butter added at the end is tasty.
Though we usually don’t associate St. Patrick’s Day with mushrooms, the Irish are quite fond of them, one favorite being the bolete, which the Italians call porcini, and the Irish call Penny Buns, for obvious reasons. Grifola Frondosa, aka Maitake, is not entirely unknown in Ireland and Scotland. The flavor goes well with cabbage, butter and leeks – with or without corned beef.
Iron Chef contestant Duskie Estes says she gets constant requests for this recipe, and now – here it is! Other mushrooms that would work well would be Alba Clamshell or Brown Clamshell. For these varieties or for Velvet Pioppini, mushrooms can be left whole, or halved. For larger mushrooms, like Trumpet Royale, slice thinly.
- 4 cups Velvet Pioppini(tm), about 12 ounces.
- 2 cups water
- 1 cup sugar
- 1 cup tamari
- 1 cup rice wine vinegar
- a pinch szechaun peppercorn
- 4 fresh ginger coins
- 1 tablespoon toasted sesame seeds
- Bring water, sugar, tamari, vinegar, peppercorns, ginger to a boil in a non-reactive pan.
- Pour on top of cleaned mushrooms. Stir in sesame seeds.
- Ready to eat once they cool! Refrigerated these will last up to a month.
This wonderful dish was prepared at an American Harvest Workshop at Cakebread Cellars by Chef Stephan Oakley of Oakley’s Bistro, Indianapolis, Indiana.
The dish is involves three separate elements (four if your count the elephant garlic chips), any of which is marvelous on its own, and all of which together are magnificent.
- 4 oz. prepared kimchee, pureed
- 4 oz. rice wine vinegar
- 4 oz. white wine
- 1 lb. clamshell mushrooms, quartered
- Bring liquid to a boil, add mushrooms and turn off heat. Cover and cool.
Honey Crème Fraiche
- 1 T. honey
- 1 c. crème fraiche
- lemon juice & zest to taste
- Combine ingredients for honey crème fraiche in a small bowl and whisk to combine.
- 6-8 cloves elephant garlic
- 3 c. milk
- vegetable oil
- Slice garlic real thin and add to milk. Allow to sit in the milk for 2 hours.
- Heat a small pot with vegetable oil to 325°F. Fry until crisp, reserve.
- 1/2 onion, minced
- 2 cloves garlic, minced
- 2 T. olive oil
- 1 c. arborio rice
- ½ c. white wine
- 3-4 c. mushroom broth, or chicken stock
- 1 lb. assorted MYCOPIA mushrooms, chopped (Trumpet Royale, Maitake Frondosa, Velvet Pioppini)
- 2-3 T. butter
- ¼ c. Parmesan cheese
- kosher salt to taste
- fresh pepper to taste
- 1 tsp. chopped cilantro
- 1 tsp. chopped Italian parsley
- micro greens
- Sauté onion and garlic in olive oil until soft. Add the rice and toss to coat.
- Add the wine reduce until dry. Start adding mushroom broth 2 ounces at a time until rice is tender.
- Finish with the butter and Parmesan cheese off the heat. Season with salt, pepper, lemon juice and fresh herbs.
- To serve, place a large spoonful of risotto in the center of a warm bowl, top with a small spoonful of pickled mushrooms and garnish with a few garlic chips and micro greens. Drizzle with Honey Crème Fraiche.
This recipe was adapted from John Ash’s James Beard award winning cookbook: Cooking One-on-one: Lessons from a Master Teacher, published by Clarkson Potter.
Serves 6, generously
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons finely minced shallots
- 1 teaspoon finely chopped fresh thyme
- Salt and freshly ground pepper to taste
- 1-1/2 pounds MYCOPIA mushrooms, any variety, or a mix
- 2 quarts lightly packed savory greens such as a combination of frisee, arugula and cress
- 4 cups orange, grapefruit, pommelo sections or a combination
- 6 ounces Bucheret sliced into 6 wedges
- Savory sprouts such as clover or radish
- 1/2 cup lightly toasted and peeled hazelnuts or pecans
- Whisk together the olive oil, vinegar, shallots, thyme, salt and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and slice attractively, if desired.
- Toss greens with the vinaigrette and arrange attractively on plates with the citrus, mushrooms, toasted nuts and cheese. Scatter sprouts over if using and serve immediately.
- 1/3 cup toasted hazelnut oil
- 1/3 cup grapefruit juice
- 1 teaspoon brown sugar, or to taste
- 1 tablespoon finely chopped fresh mint
- Drops of hot sauce
- Salt and freshly ground pepper
- Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste.
John Ash was our first celebrity chef. He came by the farm to pick up mushrooms for his eponymous restaurant “back in the day.”
John’s comments: “In the dressing I’ve suggested toasted hazelnut oil. Any fragrant nut oil such as walnut, almond or pecan could be substituted. Make sure its toasted however for maximum flavor. Redwood Hill Farm’s Bucheret in a soft-ripened goat cheese of which I’m very fond. Good cheese shops may carry it or you can order directly at 707.823.8299 or www.redwoodhill.com. You can substitute any other soft ripening cheese if you like.”