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: 
  1. Soak your beans overnight. 
  2. 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.
  3. Bring the pot of beans to a boil, skim off the foam on top, and bring down to a steady simmer on low. 
  4. Check every half-hour to make sure the beans are submerged. 
  5. 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. 
  6. Heat a cast iron skillet over high heat. Add grapeseed oil. 
  7. Make sure your greens are dry. Add them to the pan, and sprinkle with salt to season. 
  8. After a minute, turn them over, allowing them to color. Once they’re nice and wilted with char marks, remove them, and set aside. 
  9. 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. 
  10. Blanch your peas and remove them from their husk.
  11. 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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