Recipes from “The Hawaii Farmers Market Cookbook Volume 2”; Chef Mavro Restaurant chef de cuisine Kevin Chong.
2 maitake mushroom clusters
6 ali‘i mushrooms
½ cup honshimeji mushrooms
1½ tablespoons olive oil
3 tablespoons chopped bacon *omit bacon for vegetarian
1½ tablespoons minced shallot
1½ tablespoons minced garlic
12 sundried tomatoes, soaked in water and drained
1 cup beef broth *substitute with vegetable broth for vegetarian
2 tablespoons unsalted butter
2 teaspoons roughly chopped tarragon
2 tablespoons chopped tubular chives
3 tablespoons chopped Italian parsley
Sea salt and freshly ground white pepper
Trim the bases of the mushrooms. Break the maitake mushrooms into bite-sized pieces and cut the ali‘i mushroom into bite-sized pieces.
Heat a large sauté pan over high heat. Add the olive oil and mushrooms and brown them without stirring too much. Add the bacon, shallot and garlic; reduce the heat and cook for 3 minutes. Add sundried tomatoes and beef broth and simmer for 3 minutes. Turn the heat off and whisk in the butter. Add tarragon, chives and parsley; add salt and pepper to taste. Serve over creamy-soft polenta or noodles, preferably freshly made.
Chef Kevin's tips:
• I like to use white peppercorns because they’re less harsh and spicy but still add a lot of flavor.
• When you’re chopping herbs, don’t chop them too finely. If they’re “rough chopped,” they won’t discolor or bruise, and there will be more flavor.
• For polenta, use vegetable stock and milk in equal portions for a creamy texture. Add some butter-sautéed shallots, too.