recipe 
yields
Serves 4
3 tablespoons butter
1 pound maitake mushrooms, cleaned and portioned in bite-size pieces
2 tablespoons brunoised shallot
½ teaspoon minced garlic
¼ cup rendered duck fat
½ cup sherry
2 tablespoons lemon juice
salt and pepper to taste
3 tablespoons chopped parsley
3 tablespoons toasted pine nuts
Ingredients
steps
- Heat a heavy cast-iron pan over medium-high heat. Add butter and mushrooms. Shake pan and cook for 2 minutes on high heat.
- Reduce heat to medium. Add shallot and garlic, and shake again. Cook until mushrooms start to look tender, 2 to 3 minutes.
- Add duck fat and shake pan. Deglaze with sherry & lemon juice. Season with salt and pepper, then add parsley. Remove to a serving dish and top with toasted pine nuts.
Date Published: 11.18.25
share
-
Recipe by
From Erik Niel of Easy Bistro & Bar in Chattanooga, Tennessee
