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by Jim Richards
Prepared in quantity for the 2010 NJMA Mycophagy demonstration
  • 8 ounces Maitake, cleaned and cut into bite-size pieces
  • 1 tablespoon olive oil
  • 4 ounces bacon, cut into 1/2” dice
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon garlic, minced
  • 1/4 cup veal demi-glace
  • 8 ounces Yukon Gold Potatoes, peeled, boiled and cut into 1/2-inch cubes
  • Kosher or sea salt
  • Black pepper
  1. Heat one tablespoon olive oil in a large skillet over medium heat. Add the  bacon and cook, stirring occasionally, until lightly browned.

  2. Add the shallots and garlic to the bacon and cook for two minutes.

  3. Add the maitake and cook, stirring, for five minutes.

  4. Add the demi-glace  and cook for five minutes or until the mushrooms are cooked through and tender.

  5. Add the potatoes and stir the dish until the potatoes are heated through.  Correct the seasoning with salt and pepper and serve.
Serves 4.