Oven Roasted Maitake Mushroom recipe

Post holiday blues, colder temperatures, and less sunshine can make winter months seem long and dreary. Having a delicious home cooked meal paired with an exquisite glass of wine can be the solution to brightening up your day. Our Winery Chef, Tod Kawachi, has prepared a cozy Oven Roasted Maitake Mushroom recipe with a Bacon Lardon and Creamy Comté Cheese Polenta, to enjoy with our 2021 Quarter Moon Vineyard Pinot Noir. 

Ingredients: 1 pkg Maitake Mushrooms head (Hen of the Woods)

2 pc Bacon, Thick sliced

1c Polenta

4c Water

3T Butter, cubed

2oz Comté Cheese, grated

Salt and Black Pepper

Directions: Preheat oven to 450°F

Slice the thick bacon strips into lardon, ¼” x ¼” x 1” strip pieces and pan fry until golden. Drain, set aside and reserve the bacon fat.

Bring the water to a boil and whisk in the polenta, turn down the heat to low and simmer while stirring often for approximately 20-30 minutes until the grains are no longer gritty, and a soft texture is reached. Finish with the butter and cheese, stirring until creamy. Season to taste with salt and pepper, cover and keep warm.

Keep the head cluster of the Maitake mushrooms intact and place on a saute pan. Season well over the top with salt and black pepper. Drizzle the reserved bacon fat over the top of the mushrooms and roast for 10-12 minutes until the mushroom tips are crispy browned. Cut the mushrooms into smaller clusters.

Place the warm polenta into a bowl, top with the mushrooms and bacon lardons. Enjoy with a bottle of Joseph Phelps Quater Moon Pinot Noir.