Maitake and Porcini Stew
by Luke Smithson
This recipe is adapted from a New Times Recipe by David Tanis. I’ve adapted the recipe to better make use of dried wild mushrooms and fresh cultivated mushrooms. The dried porcini adds a deep, earthy mushroom flavor while the fresh maitake adds lot of interesting mushroom texture. This is an extremely adaptable recipe and could use many combinations of fresh and dried mushrooms. Let the season and mushroom availability guide you.
Yield: 6-8 servings
Bring water to a boil. Add porcini mushrooms and remove from heat, allowing to steep.
Clean maitake mushrooms, breaking into bite size chunks.
In a large sauté pan, heat 2 tbsp of oil of medium high heat. Cook onion, seasoning with salt and pepper, stirring until translucent and browned, about 10 minutes. Remove onions from pan.
Add a little more oil to pan and add maitake mushroom. While maitake are sautéing, remove porcini from broth (reserve liquid), squeezing them dry. Rough chop and add to pan when maitakes are about half cooked. Season with salt and pepper and stir occasionally, browning all mushrooms, for a total of about 6 minutes. Add garlic, herbs and tomato paste, cooking for 1 minute. Add tomatoes and cook and additional minute.
Add about half of porcini broth, using a strainer if needed, and allow to reduce to almost dry. Add reminder of broth and allow to reduce until thickened. Add butter and parsley, stir to melt and taste for seasoning.
Serve over polenta or pasta.
by Luke Smithson
This recipe is adapted from a New Times Recipe by David Tanis. I’ve adapted the recipe to better make use of dried wild mushrooms and fresh cultivated mushrooms. The dried porcini adds a deep, earthy mushroom flavor while the fresh maitake adds lot of interesting mushroom texture. This is an extremely adaptable recipe and could use many combinations of fresh and dried mushrooms. Let the season and mushroom availability guide you.
Yield: 6-8 servings
- 2 cups water
- 1.5 oz dried porcini
- 1 lb. maitake mushrooms
- Canola oil
- 1 medium onion
- Salt and pepper
- 3 cloves garlic, minced
- 1 tsp chopped thyme
- 1 tsp chopped sage
- 1 tbsp tomato paste
- 3 small plum tomatoes, seeded and diced
- 1 tbsp butter
- 3 tbsp chopped parsley
Bring water to a boil. Add porcini mushrooms and remove from heat, allowing to steep.
Clean maitake mushrooms, breaking into bite size chunks.
In a large sauté pan, heat 2 tbsp of oil of medium high heat. Cook onion, seasoning with salt and pepper, stirring until translucent and browned, about 10 minutes. Remove onions from pan.
Add a little more oil to pan and add maitake mushroom. While maitake are sautéing, remove porcini from broth (reserve liquid), squeezing them dry. Rough chop and add to pan when maitakes are about half cooked. Season with salt and pepper and stir occasionally, browning all mushrooms, for a total of about 6 minutes. Add garlic, herbs and tomato paste, cooking for 1 minute. Add tomatoes and cook and additional minute.
Add about half of porcini broth, using a strainer if needed, and allow to reduce to almost dry. Add reminder of broth and allow to reduce until thickened. Add butter and parsley, stir to melt and taste for seasoning.
Serve over polenta or pasta.
