Maitake mushrooms are commonly known among English speakers as hen-of-the-woods,
ram's head and sheep's head.
1 strip thick-cut apple wood smoked bacon, finely chopped
1/4 cup yellow onions, chopped
1/8 teaspoon sambal
2 cloves garlic, minced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup cream
1/4 cup dry white wine
1/2 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking
2 tablespoons Parmesan, finely grated
2 teaspoon fresh lemon juice
2 teaspoons parsley leaves, finely chopped
2 heads Maitake mushrooms
Salt and pepper to taste
1 tablespoon truffle caviar (optional for garnish)
Preheat the oven to 400 degrees F.
Fry the bacon until just crisp in a medium skillet over medium-high heat.
Add the onions and sambal and cook, stirring for 2 minutes.
Add the garlic and butter, and cook, stirring for 2 minutes or until the
Add the flour and, stirring slowly and constantly, cook for 2 minutes.
Add the cream and wine and stir to blend. Reduce the heat to medium, and
then add shucked oysters. Using a hand blender or food processer, puree until
the mixture is thick, 3 to 4 minutes.
Add the Parmesan, lemon juice, and 1/2 of parsley and stir to blend. If
needed, add salt and pepper to taste. Remove from the heat, let cool to room
Toss heads of Maitake in bowl with olive oil, salt, and pepper. On a preheated
grill or skillet lightly char each side of the mushrooms approximately 2-3 minutes
each side. Let cool.
Gently remove stems of mushrooms and cut pieces approximately 1-inch in
size ("oyster" size).
Arrange the reserved oyster shells on the prepared baking sheet. Fill each
shell with “Oyster Mushroom” and top with about 1 1/2 tablespoons of the sauce,
spreading the sauce evenly out to the edges of the shell to completely cover
the oyster. Bake until the sauce is lightly browned, about 15-20 minutes.
Using tongs or a spatula, carefully transfer the hot shells to serving plates,
garnish with remaining parsley, and serve immediately.
Oysters can be topped with truffle caviar.
Recipe courtesy of Doug G., Flik Independent School Dining Sous Chef.