Maitake, Charred Greens & Beans
June 24, 2020

Maitake, which translates to “the dancing mushroom” in Japanese, are also commonly known as Hen of the Woods for their resemblance to the feathers of a fluffed chicken. They’re prized for their woodsy, umami-rich flavor and medicinal properties. Maitake's crunchy texture makes them the star of every dish – especially this one, which integrates summer's bounty of Local Roots greens.
This isn’t as much of a measured recipe as it is a guide – we encourage you to take your own spin on it. Feel free to substitute with any hearty greens you have on hand, garnish with a smattering of herbs or seeds, or finish with a dribble of chili oil. The base of the dish is a delicious pot of beans, which you can dress up or down however you like it. We love toasting some crusty sourdough to sop up all the juices.
Ingredients:
Dried beans
Salt
White wine vinegar
Grapeseed oil
Cabbage leaves, torn
Fennel fronds
Peas
Maitake, torn into small clusters
Sage
Butter
Directions:
- Soak your beans overnight.
- When you’re ready to cook them, drain off the water and cover the beans with 2 inches of water. Add salt to taste, a dribble of olive oil, and aromatics like onion, garlic, herb stems, etc.
- Bring the pot of beans to a boil, skim off the foam on top, and bring down to a steady simmer on low.
- Check every half-hour to make sure the beans are submerged.
- Once the beans are soft to the bite, finish with a dash of your preferred vinegar, add salt as necessary, and allow it to cool down in the broth on the stovetop.
- Heat a cast iron skillet over high heat. Add grapeseed oil.
- Make sure your greens are dry. Add them to the pan, and sprinkle with salt to season.
- After a minute, turn them over, allowing them to color. Once they’re nice and wilted with char marks, remove them, and set aside.
- Add some more oil to your pan. Once it shimmers, add your maitake and season with salt. After 2 minutes, flip them over, add your butter and sprinkle your sage leaves. Baste the butter over the mushrooms as they cook.
- Blanch your peas and remove them from their husk.
- Plate everything in layers – with beans and greens on the bottom, and mushrooms on top. Any leftover beans can be saved for future meals. Drizzle bean broth over the dish, and enjoy with a crusty piece of bread.
Recipe by Local Roots team member Phoebe Tran.
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