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Mushroom Mycelial Biomass
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Maitake with Prosciutto - Maitake Pastries
An easy, crowd-pleasing appetizer with Maitake Frondosa.
Break off little bunchlettes of Maitake Frondosa. Wrap base with Prosciutto. secure with toothpick. Broil for 3-5 minutes.
(Chef's tip: soak toothpicks in warm water for ten minutes to keep them from burning in broiler).
Got a little more time?
Maitake Filled Pastries
4 oz. Maitake Frondosa
2 Tb. butter or olive oil
1 small shallot, minced
2 Tb. dry sherry
3 Tb. chopped parsley
1 teaspoon fresh sage or 1/4 teaspoon dried rubbed sage
a grind of nutmeg
salt and pepper
Pre-made, double-crust pie dough.
Chop mushrooms finely. Saute shallot and mushrooms in butter or olive oil. Add sherry, if using. Add herbs and seasonings. Set aside to cool.
Reroll pie dough into a thinner and slightly more rectangular shape. Cut a dozen or more 2 1/2 inch squares. Put two generous teaspoons of filling in center of each square. Brush edges lightly with beaten egg. Fold into triangles. Pinch to seal.
Place on lightly greased baking sheet. Bake at 350 degrees for about 12 minutes or until golden brown. Serve warm.
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