Maitake Mushrooms with Sumac Butter & Herbs
Introduction
*As seen in our Botanica at Home: Sumac video*This flavorful butter is a gorgeous way to dress mushrooms! Here we use maitake; but oyster or king oyster would be lovely; too. This same setup -- sumac butter; herbs; a squeeze of lemon -- is wonderful on blanched snap peas; asparagus; or hearty grains like farro or wheatberries.
Ingredients
- 4 tablespoons unsalted butter
- 2 teaspoons sumac
- 1/2 teaspoon pimentón dulce (Spanish sweet smoked paprika)
- A pinch of sea salt
- Lemon zest (optional)
- 3 large maitake mushrooms
- 1/2 lemon
- salt
- 1/2 cup fresh parsley, mint & dill leaves, whole or torn
Instructions
Make the sumac butter: In a small sauté pan; melt butter over medium heat. Once it begins to bubble; add sumac and let sizzle for 20 seconds to infuse. Stir in pimentón; salt & lemon zest and let sizzle another 20 seconds or so. Remove from the heat and keep warm.Make the mushrooms: Trim the bottom off the maitakes and tear into small pieces. Warm olive oil in a heavy pan over medium-high heat (we love cast iron); add the mushrooms in a single layer; and let cook undisturbed until nicely browned on one side. Stir a few times to finish cooking; then transfer to a bowl.Add the sumac butter; a good squeeze of lemon; a sprinkle of salt; and chopped fresh herbs. Toss and season to taste.
