Cooking with Sharif: Maitake Mushroom
I was given this amazing wild maitake mushroom. You don’t need to do much with it because it’s so tasty. Sautéed in grapeseed oil and garlic. Tossed with some pistachio oil.
I decided to make some crunchy crostini to provide a nice textural component. And looked to see what else I had in the fridge. I topped them off with some radish greens, zucchini blossoms and a local raclette cheese.
Paired with a Yonkers saison. The pairing brings out the spiciness of the beer and the rich meatiness of the most shrooms.