Maitake Mushrooms Au Poivre
Chef Chissy Tracey is known for her vegetarian cooking and the use of fresh mushrooms for protein and texture in dishes. She elevates fresh maitake mushrooms to a new level by simply pan-searing them and then basting with a sauce similar to what is used in steak au poivre—cream, herbs, Dijon, cognac and plenty of black pepper!
Ingredients
3 lb. fresh maitake mushrooms, trimmed
Extra virgin olive oil, as needed
Kosher salt
½ tablespoon red pepper flakes or 1-2 scotch bonnet peppers
1 tablespoon Jamaican browning liquid
1 small bunch oregano, minced
1 stick avocado oil plant butter
5 cloves garlic, chopped
1 tablespoons coarsely ground black pepper
4 shallots, chopped
2 sprigs fresh parsley
2 sprigs fresh thyme
2 sprigs fresh rosemary
1/2 cup cognac
1 ½ cups heavy cream
2 tablespoons Dijon mustard
Arugula salad, recipe follows
Nasturtiums or other edible flowers, for garnish
Lemon wedges, for serving
Instructions
- Slice your maitake mushrooms into “steaks” if large, otherwise leave whole.
- Drizzle with 2 to 3 tablespoons olive oil and lightly season with salt, red pepper flakes, browning liquid and oregano.
- Heat a large skillet over medium high heat. Coat the bottom of the skillet lightly with olive oil. Sear the mushrooms in batches until golden and crispy pressing gently as they cooks down, about 4 minutes per side. Remove to a plate as they are browned.
- Once all of the mushrooms are seared, reduce the heat to medium low and add 2 tablespoons olive oil to the sear pan along with the butter, garlic, and black pepper. Cook until fragrant, about 2 minutes. Add the mushrooms back to the pan and baste generously with the butter mixture. Remove mushrooms from the sauce, shaking off any excess liquid, and set aside again.
- Add the shallots, parsley, thyme and rosemary to the pan. Cook until the shallots are softened, 2 to 3 minutes.
- Stand back and add the cognac to the pan. Stir until the cognac has evaporated then add the cream and mustard. Taste and adjust seasonings as needed.
- Add the mushrooms back to the pan, and cook down until the cream is thickened and slightly tawny in color. Plate the mushrooms on a bed of the arugula, then drizzle with thickened au poivre sauce. Serve with lemon wedges and a sprinkle of edible flowers.
To make the arugula salad: In a large bowl whisk together the 1/3 cup olive oil, juice of one lemon juice and 2 tablespoons champagne vinegar. Season with salt, pepper and a pinch of sugar. Toss with 8 ounces fresh arugula and serve right away.
