Maitake Mushroom Hash

Maitake (2)

Roasted or sautéed mushrooms can be substituted for half of the potatoes in any recipe with a savings of about 50% of calories, or try this recipe for Maitake Mushroom Hash.

Serves two

Ingriedients

  • 8 ounces Maitake Frondosa (or another MYCOPIA™ mushroom variety, Velvet Pioppini or Trumpet Royale)
  • 2 Tablespoons olive oil or butter
  • ¼ cup finely diced leek (white part) or sweet onion
  • ¼ teaspoon dried thyme (or more to taste)
  • ½ teaspoon Hungarian paprika (or more to taste)
  • ¼ teaspoon salt
  • A few grinds of black pepper
  • 1 teaspoon sherry or balsamic vinegar
  • 2 Tablespoons fresh parsley

Directions

  1. Chop the mushrooms to your desired size. Do you prefer “country fried potatoes” or “hash browns”? Sauté the leeks or onions and mushrooms over medium heat stirring frequently until they begin to soften.
  2. Add all the seasonings (except vinegar and fresh parsley), then reduce heat to low.
  3. Continue cooking until lightly browned and aromatic. Sprinkle with vinegar, stir, top with parsley and stir again. Very nice with an egg on top.

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