Maitake Mushroom “Steak” with Chimichurri and Pickled Tomatoes
For the Maitake Mushroom ‘Steaks’
Ingredients
- Juice of ½ lemon, or more if lemons aren’t juicy
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 teaspoon browning, optional for color
- A few cranks of black pepper
- ½ teaspoon fine sea salt
- 1 tablespoon Worcestershire sauce, optional
- 8 oz maitake mushroom, halved
- 2 tbsp butter
- 3 cloves garlic, sliced
- A few sprigs thyme and/or rosemary
- ¼ cup dry vermouth or white wine
- Chimichurri, recipe follows
- Pickled Tomatoes, recipe follows
Method
- To make the marinade, in a small bowl, combine the lemon juice, smoked paprika, olive oil, browning, pepper, salt, and Worcestershire sauce, if using.
- Trim the ends from the mushrooms and slice them into large ‘steaks’. Set a large sauté pan over high heat. When the pan is really hot, lay the mushrooms in the pan and using a metal spatula, press them down so that the whole surface is in contact with the heat, this will help some of the water content evaporate so they can absorb more flavor. Cook until crisp and lightly browned, 2 to 3 minutes on each side. Lower the heat to medium-high and add the butter. Then, using a pastry brush, baste the mushrooms with the marinade, making sure to get inside all the nooks and crannies. Flip and baste again until there is no remaining marinade. Add the garlic, thyme and rosemary to the pan and using a spoon, baste the butter-marinade juices created in the pan over the mushrooms. Finally, add the vermouth to deglaze the pan and continue to baste until most of the vermouth has evaporated, 2 to 3 minutes.
- To serve, dollop a spoonful of the chimichurri on 2 plates, set the mushroom on top, then a little more chimichurri. Garnish with some pickled tomatoes, a few more chili flakes, if you so choose, and enjoy with a glass of wine.
For the Chimichurri
Ingredients
- 3 cloves garlic
- 1 cup parsley, roughly chopped
- ½ a large shallot or 2 tablespoons red onion, roughly chopped
- 1 teaspoon chili flakes
- 2 tablespoons oregano leaves
- Zest of 1 lemon
- ⅓ cup red wine vinegar
- Freshly ground black pepper
- Pinch red chili flakes
- 1 teaspoon fine sea salt
- ⅓ cup olive oil
Method
- In the bowl of a food processor combine the garlic, shallot, parsley and oregano, then, using a microplane zest the lemon directly into the bowl. Add the vinegar, pepper, chili flakes and salt and pulse, scraping down the sides occasionally until finely chopped. With the food processor running, add the oil. Transfer to a small bowl and stir together with salt, black pepper, chili flakes, olive oil, and more red wine vinegar if needed.
For the Pickled Tomatoes
Ingredients
- 1 clove garlic, smashed
- 1 cup white balsamic or white vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons whole rainbow peppercorns
- 1 teaspoon yellow mustard seed
- 1 tablespoon fine sea salt
- ½ teaspoon red chili flakes, optional
- 1 cup cherry tomatoes
- A few sprigs of dill or thyme
Method
- In a medium saucepan combine the garlic, vinegar, sugar, peppercorns, mustard seed, salt and chili flakes over medium heat. Stir until the salt and sugar dissolve, 2 to 4 minutes. In a sterilized 1-quart mason jar, combine the tomatoes, and fresh herbs then cover with the hot brine. Cover tightly and shake well so that the flavors can infuse with the tomatoes. Cool, then place in the refrigerator to allow the flavors to develop for at least 2 hours or preferably overnight.
Jacques is an inspiration and has taught me many things over the years. Because of him, I focus on seasonal eating with fresh, simple ingredients, and always remember that cooking is from the heart. As an avid lover of nature and foraging, I often include mushrooms in my cooking. Here is a very flavorful way to fall in love with meaty, dense, umami filled, maitake mushrooms which are complemented by an array of savory flavors and contrasted by a fantastic acid profile from the pickles and chimichurri. Enjoy this simple yet flavorful combination with someone you love!