Maitake Mushroom Tart With Stones Ginger Wine Sauce Recipes

MAITAKE MUSHROOM TART WITH STONES GINGER WINE SAUCE

Steps:

• Make the tart shells according to the recipe below then reserve them in a warm place.
• To make the sauce: Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the ginger, shallots, and garlic and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Add the ginger wine and simmer, stirring occasionally, until the wine has reduced to a thick syrup, about 20 minutes. Add the soy and heavy cream. Simmer the sauce until it has reduced by about half and can coat a wooden spoon, 15 to 25 minutes more. Keep the sauce warm over low heat.
• Meanwhile, prepare the mushrooms. Cut them into 1-inch pieces. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Working in batches, add enough mushrooms to fill but not crowd the pan. Cook, stirring occasionally, until they are tender and golden, about 5 minutes. Season the mushrooms with salt and keep warm on a covered plate.
• Place Tart Shells on serving plates. Divide the mushrooms between the shells. Spoon warm sauce into each shell (see Cook's Note below for uses for left over sauce). Garnish each tart with chives and serve.
• Tart Shells:
• Mix the flour with 1 of the eggs in a large bowl. Add the sugar and salt. Using a pastry cutter or your hands, incorporate the butter. Work in the remaining egg. Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 425 degrees F.
• Roll out the dough 1/4-inch thick on a clean, lightly floured work surface. Cut out 10 (4-inch) rounds. Fit the disks into the tart pans, then prick each with a fork to prevent puffing. Line each tart shell with aluminum foil, then fill with pie weights. Bake until the edges of the tart shells begin to color, about 12 minutes. Remove the weights and foil and continue baking until the tart shells are golden brown. Remove the shells from the oven and reserve in a warm place.
• Yield: 10 individual (4-inch) tart shells

STIR FRY MAITAKE MUSHROOM & BEEF WITH OYSTER SAUCE

Steps:

• Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes.
• Break maitake mushrooms into bite sized pieces.
• Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems).
• Add red pepper, green onion and eggplant to the wok and stir fry.
• Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through.
• If desired, add 1-4 tsp corn starch to thicken the sauce.

WHOLE ROASTED MAITAKE STEAKS WITH JAPANESE SWEETS-AND-LEEKS MASH

Steps:

• Preheat oven to 400°F. In a bowl, whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper.
• Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmed-sides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper.
• Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes. Serve mushrooms over mash, drizzled with remaining soy-lime dressing and sprinkled with rice seasoning.