Maitake au Poivre
Updated Dec. 3, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼ounce dried mushrooms, preferably porcini
- 3tablespoons unsalted butter, preferably high fat (European style)
- 4tablespoons mushroom soy sauce (see Tip) or regular soy sauce
- 1tablespoon extra-virgin olive oil
- 1garlic clove, thinly sliced
- 1tablespoon minced shallot
- 1tablespoon crushed black peppercorns
- ¼cup Cognac or brandy
- ½cup heavy cream
- Salt
- 2large slices maitake (hen-of-the-woods) mushroom, each about 6 inches wide and 1 to 1½ inches thick (from 1 to 2 large maitakes)
Nutritional analysis per serving (2 servings)
513 calories; 46 grams fat; 25 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 5 grams protein; 1778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place dried mushrooms in a small bowl, add ½ cup hot water (tap is fine) and let soak at least 30 minutes. Strain the mushroom stock through a mesh sieve into another small bowl, gently squeezing the mushrooms to release more of the liquid. (Save the softened mushrooms for another use.)
- Step 2
While the mushrooms soak, melt 2 tablespoons of the butter in a small saucepan over medium, swirling occasionally. After about 3 minutes, when the foam subsides and the melted butter turns nut-brown with browned bits at the bottom of the pan, add 2 tablespoons mushroom soy sauce to the pan, swirl to combine and set aside.
- Step 3
In a medium skillet, heat oil over medium-low. Add garlic and shallots and cook until softened and barely starting to brown, about 3 minutes. Add peppercorns, cook briefly and then add Cognac. Step back and flame the mixture by carefully lighting the sauce with a long-reach lighter or long fireplace match; it will ignite quickly. When the flames die out (about 30 seconds), add the reserved mushroom stock and the cream, swirling to combine. When the mixture returns to a simmer, cook 3 to 4 minutes to reduce and thicken the sauce. Stir in the remaining 2 tablespoons mushroom soy sauce and then add the remaining 1 tablespoon butter bit by bit, swirling to combine. Season with salt, if necessary, and set aside.
- Step 4
Shortly before serving, brush the maitake slices to remove any grit. Then brush them with the brown butter-soy sauce and season lightly with salt.
- Step 5
Heat a grill, a grill pan or a cast-iron skillet over medium for 1 to 2 minutes. Cook the mushrooms, gently pressing them down with a spatula, until nicely browned and slightly crisped, about 3 minutes per side. Reheat the peppercorn cream sauce on low. Divide the mushroom slices between dinner plates, pour the sauce over and around them and serve immediately.
- Mushroom soy sauce is typically a bit darker and sweeter than regular soy sauce and tastes more intense, thanks to a flavor boost from mushrooms. It’s available at Asian markets, many supermarkets and online.
Private Notes
Comments
Every Mid-October I know of a ~400 year old Grandfather Oak tree that I get between 10 to 30 pounds of wild Miatake. Except for this year. I was out of town during the entire 2.5 weeks of my forage window. When I finally got to "my tree" there were two nice 6 to 7 pound chunks of Maitake sitting right there - rotting. Bad news was I missed the window, Good news is nobody else has discovered my tree. Crossing fingers, I'll put this in my recipe box, and make it in 2025.
@home cook. To make this vegan try using Miyokos unsalted plant based butter and make some cashew cream instead of dairy cream. Just look up a recipe for cashew cream. It’s quick and easy. You could also try any other unsalted vegan butter you find and some non-dairy “half & half” or non dairy “creamer”. There are many different brands in store. Another option for cream is nondairy sour cream (like Tofutti brand) or a plain, unsweetened yogurt (like Forager).
Can portobello mushrooms be substituted for Maitake?
Miatake > Asian grocery store; packaged individually, look like bulbous flower heads. Step 1 is insignificant, can be skip, just add water. If you double amount of Miatake - I would advise as this recipe is delicious, and the original portion size is so small - then double Step 2 for the browned butter sauce. For Step 3 there was enough sauce for double the amount of Miatake mushrooms. An indulgent side dish, will make for a special occasion next time, with a main course or additional sides.
Any thoughts on substituting cauliflower “steaks” for the mushrooms? 2 young people in the house who, although vegan, do not like mushrooms…
Insanely good! A wonderful meal easily veganized. I get Maitakes at our local Wegman’s. We serve this with mashed potatoes or black rice pilaf. I’ve made this 3 times in the last 30 days.