Maitake Mushrooms with Sumac Butter & Herbs

Introduction

*As seen in our Botanica at Home: Sumac video*This flavorful butter is a gorgeous way to dress mushrooms! Here we use maitake; but oyster or king oyster would be lovely; too. This same setup -- sumac butter; herbs; a squeeze of lemon -- is wonderful on blanched snap peas; asparagus; or hearty grains like farro or wheatberries.

Ingredients

  • 4 tablespoons unsalted butter
  • 2 teaspoons sumac
  • 1/2 teaspoon pimentón dulce (Spanish sweet smoked paprika)
  • A pinch of sea salt
  • Lemon zest (optional)
  • 3 large maitake mushrooms
  • 1/2 lemon
  • salt
  • 1/2 cup fresh parsley, mint & dill leaves, whole or torn

Instructions

Make the sumac butter: In a small sauté pan; melt butter over medium heat. Once it begins to bubble; add sumac and let sizzle for 20 seconds to infuse. Stir in pimentón; salt & lemon zest and let sizzle another 20 seconds or so. Remove from the heat and keep warm.Make the mushrooms: Trim the bottom off the maitakes and tear into small pieces. Warm olive oil in a heavy pan over medium-high heat (we love cast iron); add the mushrooms in a single layer; and let cook undisturbed until nicely browned on one side. Stir a few times to finish cooking; then transfer to a bowl.Add the sumac butter; a good squeeze of lemon; a sprinkle of salt; and chopped fresh herbs. Toss and season to taste.

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Vendor
Acme Co.
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Maitake Mushrooms with Sumac Butter & Herbs