Grilled Maitake Mushroom
Potato-Onion Soubise, Roasted Sunchokes, Arugula, Truffles
Chef Nicole Gajadhar of Golden Age Hospitality | New York
Yield: 4 portions
“This dish was created to showcase flavors of umami with a sense of richness and decadence, while keeping it vegan and gluten-free. Maitakes are a meaty mushroom with earthy, woodsy, and nutty aromas. Seasoning the mushroom with aged Sherry Vinegar from Spain adds balance and structure and also helps complement the creamy and sweet aspects of the potato soubise, roasted sunchokes, and Burgundy truffles. Seasoning the mushroom with the vinegar also brings an additional depth and complexity when the mushrooms are grilled. It elevates the smokiness and helps bring out all the earthy aromas. I love to season with aged Sherry Vinegar from Spain as its complexity always adds a distinctive flavor profile to my dishes.” - Nicole Gajadhar
Adapted by StarChefs | february 2023
INGREDIENTS:
Maitake Mushroom:
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 tablespoons tomato powder
8 ounces olive oil
2 ounces aged Jerez Vinegar PDO
One 3-pounds maitake mushroom
10 sprigs thyme
Black pepper
Salt
Potato-Onion Soubise:
6 ounces olive oil
2 pounds thinly sliced onions
8 garlic cloves, smashed
Thyme leaves
2 pounds cooked Yukon gold potatoes
1 quart vegetable stock
2 tablespoons nutritional yeast
5 grams mushroom seasoning
1 tablespoon truffle paste
Black pepper
Kosher salt
Roasted Sunchokes:
1 pound sunchokes, halved
Olive oil
Salt
Black Pepper
Arugula Salad:
Arugula
Olive oil
Salt
To Assemble and Serve:
Shaved truffles
Extra virgin olive oil
Cracked black pepper
METHOD:
For the Maitake Mushroom:
Heat oven to 375°F. In a bowl, combine smoked paprika, garlic powder, tomato powder, olive oil, and vinegar. Set aside. Place mushroom and thyme on a parchment-lined sheet tray. Drizzle half of the oil seasoning over the mushroom. Roast 15 minutes. Prepare and heat a grill to highest temperature. Drizzle remaining half of oil seasoning over mushroom. Grill mushroom on each side until charred. Season with salt and pepper.
For the Potato and Onion Soubise:
In a heavy-bottomed pan over low flame, heat oil. Add onions, garlic, and thyme, stirring as needed to keep onions from sticking to the bottom of the pan. Cook until onions are soft and golden brown. Add cooked potatoes, stock, nutritional yeast, and mushroom seasoning. Continue cooking over medium heat until mixture has reduced by half. Transfer to a Vitamix blender and purée until smooth. Transfer to a nonreactive container. Fold in truffle paste and season with salt and pepper. Reserve.
For the Roasted Sunchokes:
Heat oven to 375°F. On a baking sheet, season sunchokes with olive oil, salt and pepper. Roast 20 minutes, or until sunchokes are cooked through. Let cool.
For the Arugula Salad:
In a bowl, dress arugula with lemon juice, olive oil, and salt. Set aside.
To Assemble and Serve:
To the center of a serving plate, spoon 3 ounces Potato-Onion Soubise. Place 6 Roasted Sunchokes on top, followed by 8 ounces Maitake Mushroom. Arrange the desired amount of Arugula Salad around the Maitake Mushroom. Garnish plate with shaved truffles, a drizzle of olive oil, and freshly cracked black pepper.
