Duck Fat-fried Maitake Mushroom with Thyme, Honey, and Balsamic Vinegar
A sprig of green thyme bursts alive amid some flavoursome fungi [Photo credit: Alex Paternostro]
by Seth Paternostro
October 28, 2021
As I walk through the forest where I trample unseen, I spot a few mallards and kill them clean. But that’s not enough for more than one, so I grab some shrooms and have some fun. Add a little thyme, honey, too, and then balsamic is all you need to make them coo. So, snap on the stove, and open the fridge because no one will leave even a single smidge.
Serves 2
Total time
30 minutes
Equipment:
cutting board, paring knife, cast iron skillet, kitchen tongs, plate, paper towels, spoons
Tableware:
plates and utensils
Ingredients
2 whole maitake mushroom clusters
4 tsps honey, or as needed
4 tsps balsamic vinegar, or as needed
4 sprigs fresh thyme
Rendered duck fat, as needed
Kosher salt, as needed
Black pepper, as needed
Instructions
Set out all equipment, ingredients, and tableware. Line a plate with paper towels.
Place the cast iron skillet over medium-high heat. When warm, add ½-inch of duck fat.
Cut off the very end of the mushroom clusters, then carefully pull them apart into quarters, trying not to tear too many pieces.
Salt the mushrooms all over, them place them upside-down in the hot oil.
Cook until golden and slightly crisped, then flip, add 2 thyme sprigs, and baste with the duck fat.
Remove the mushrooms to the paper towel-lined plate when the bottoms are just starting to turn golden.
Place the mushrooms on serving plates, drizzle with the honey and balsamic vinegar, sprinkle with a little black pepper, and garnish with the remaining fresh thyme.
NUTRITION FACTS:
Calories 218 Total Fat 12.8g (16%) Saturated Fat 4.3g (21%) Cholesterol 13mg (4%) Sodium 61mg (3%) Total Carbohydrate 19.7g (7%) Dietary Fiber 4.1g (15%) Total Sugars 11.5g Protein 8.1g Vitamin D 0mcg (0%) Calcium 3mg (0%) Iron 2mg (9%) Potassium 17mg (0%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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