An earthy lunch today, thanks to our friend Tama Matsuoka of Meadows + More. The hen-of-the-woods cluster Grifola frondosa (Maitake in Japan) she gave us was so big we had to slice it like a loaf of bread just to get the mushroom into the skillet. We sautéed the fungi in olive oil and butter with a clove of garlic, salt, and pepper. Then we panfried a thickly sliced russet potato until it was golden brown and soft inside then served them with the mushrooms, a few shavings of parmigiana-reggiano, and a drizzle of good olive oil. Both earthy and heavenly.

 

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