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Maitake mushrooms

Explore 3 recipes and more

Tempura Vegetables

  • 1 medium sweet potato, sliced 1/4-inch thick
  • 1 large egg yolk
  • Peanut or cold-pressed sunflower or safflower oil
  • 3/4 cup very cold sparkling water, plus more if necessary
  • 1 small Japanese eggplant, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 cup cake or pastry flour, plus more for dredging
  • 1 medium yellow squash, thinly sliced
  • Broccoli, trimmed and separated into florets
  • Snow peas
  • Wild mushrooms, such as oyster or maitake, separated into bite-size pieces
  • Shishito or Padron peppers
  • Tempura Dipping Sauce, for serving
  • Granulated sugar, for serving

Pappardelle Pasta with Mushrooms and Brussels Sprouts

  • Coarse salt and freshly ground pepper
  • 1/2 pound egg pappardelle pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1 cup small brussels sprouts, thinly sliced lengthwise
  • 1 cup fresh maitake mushrooms, trimmed and cut into 2-inch pieces
  • 1 1/2 cups fresh chanterelle mushrooms, trimmed and sliced
  • 1 teaspoon finely chopped oregano

Mushroom ''Dirt''

Other Ideas:
Butter, Cocoa