Serves 4 (8 small cakes)
Ingredients
Maitake Mushroom Cakes
½ lb fresh maitake mushrooms, trimmed and cleaned
½ tsp kosher salt
½ tsp freshly ground black pepper
¼ cup green onion, finely diced
1 Tbsp fresh chives, sliced
1 tsp fresh thyme, chopped
½ tsp smoked paprika
2 Tbsp all-purpose flour, plus more as needed
1 large egg
Clarified butter, lard, or oil for frying
Gribiche
3 hard-boiled eggs, finely chopped
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
½ cup neutral oil
1 Tbsp capers, finely chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh tarragon, chopped
1 Tbsp fresh chives, chopped
½ tsp kosher salt
¼ tsp black pepper
Method
1. Coarsely grate the maitake mushrooms. Toss with salt and let sit for 10 minutes to draw out
excess moisture.
2. Squeeze the mushrooms thoroughly to remove as much liquid as possible. Combine with the
remaining cake ingredients except the cooking fat.
3. Heat a thin layer of cooking fat in a cast iron or nonstick pan over medium heat. Form the
mushroom mixture into small cakes and fry gently for several minutes on each side, until golden
brown and cooked through.
4. For the gribiche, separate the egg yolks from the whites. Mash the yolks with Dijon mustard and vinegar until smooth.
5. Slowly whisk in the oil to form an emulsion. Fold in the chopped egg whites, capers, parsley, tarragon, and chives.
6. Season the gribiche with salt and pepper and refrigerate until ready to use.
7. Serve the mushroom cakes warm, topped with a spoonful of gribiche.
Serving suggestion
Pair with a glass of 2024 Mineral Springs Ranch Pinot Noir
