What can we say about this maitake mushroom recipe except that it is over the top, completely fabulous, and will blow you away? Imagine this: pan seared maitake mushrooms (in butter, obvi), with a spicy ‘nduja sauce that gets completely absorbed into the mushrooms.
If that weren’t enough, finish the dish by stirring in an egg yolk just before serving. It creates a silky smooth sauce that is on another level. It’s quick, smoky, meaty (thanks to the ‘nduja), and totally restaurant-worthy!
For those familiar with The Whelk in Westport, CT, you may already be familiar with this dish, forever and always my favorite plate from the restaurant. Prepare your tastebuds, ’cause we’re about to light it up.
Ingredients For Maitake Mushroom Recipe With ‘Nduja
This is an incredibly simple recipe. You only need a few ingredients:
- Maitake mushrooms (also known as hen of the woods mushrooms)
- ‘Nduja
- Garlic
- Butter
- Egg yolk
- Kosher salt
It’s the ‘nduja and egg yolk that do all the heavy lifting here! They provide an abundance of flavor and texture that give this maitake mushroom recipe its heft and taste.
Make The ‘Nduja Sauce
First, what is ‘nduja? Imagine a spreadable, somewhat spicy yet rich prosciutto spread. Our favorite brand is La Quercia (we buy ours at Whole Foods!)
You can melt ‘nduja sausage into sauces, as shown below, spread it on pizza, sandwiches, melt it into pastas, serve it with scrambled eggs. Endless ways to enjoy it, but one things for sure: your life will be infinitely better with ‘nduja in it!
To make the ‘nduja sauce: Combine butter and ‘nduja in a large skillet, then melt over medium heat. As the ‘nduja cooks down you’ll see some of it melts into liquid while the rest consists of solid pieces (those tiny bits are prosciutto). You’re on the right track!
Add minced garlic, then sauté until just fragrant. Et voila! You’ve got a flavorful sauce for the maitake mushrooms!
How To Cook Maitake Mushrooms
First you’ve gotta clean ’em. If you’ve never cleaned a hen of the woods or maitake mushroom before, it’s very easy. Simply brush off any excess dirt (these are often much cleaner than flat or rounded mushrooms, like shiitake or portobellos), then carefully pull the flowered part of the mushroom away from the large stalk.
It should break off into little pieces, as shown above.
For this maitake mushroom recipe, you could sauté the mushrooms in butter and call it a day, but instead… add them directly to the ‘nduja sauce. It’s just like cooking pasta — you want to finish the pasta with a sauce directly in the pan versus mixing them off the heat. It’ll help the mushrooms (and, more generally, pasta!) absorb the sauce.
Cook over medium-high heat until tender, about 3-4 minutes (these mushrooms cook quickly because they’re pretty thin). Transfer maitake mushrooms and sauce to a serving plate immediately.
Finish Your Maitake Mushroom Recipe With An Egg Yolk
This is super important: use a fresh, high quality egg yolk because you’re not cooking it.
An egg yolk must reach 160F to be safe.
Before you freak out, let me assure you that if you add an egg yolk to a piping hot plate of sautéed mushrooms, the heat will bring the egg yolk to the proper temperature, and it’s safe to eat.
That’s what we’re doing: make a little well in the middle of the sautéed maitakes, drop an egg yolk down, allow everyone to ‘ooh’ and ‘aah,’ then use a fork to mix it all together.
Other Ways To Use ‘Nduja
- Turkish eggs with herbed yogurt
- Pasta carbonara with ‘nduja
- Dolloped on top of pizza
- Melted with butter (as shown above) and then poured over chicken or a mild fish.
A little goes a long way, and it’s so fun to experiment and add a tablespoon or two to random dishes you’re cooking. Definitely check it out and report back on ways that you love to use ‘nduja!
And be sure to check out our quick + easy sautéed mushrooms recipe! No ‘nduja, but the perfect topping for a grilled steak with gorgonzola cream sauce!
This, however… this is our favorite. Earthy maitake mushrooms with ‘nduja sauce and a creamy egg yolk. A beautiful starter or appetizer to any meal that will leave you hungry for more!
If you make this Maitake Mushroom recipe with ‘nduja, please let us know by leaving a review and rating below. It’s one of those dishes that has no business being so delicious, and yet it is!
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For more easy weeknight side dishes, check out the following:
- Sicilian cauliflower
- Garlic spinach and white beans
- Well Seasoned house salad
- Lentil salad
- Garlic mashed potatoes
Maitake Mushroom Recipe with ‘Nduja
Ingredients
- 4 oz maitake mushrooms cleaned and broken into smaller pieces
- 3 Tbsp unsalted butter
- 2 Tbsp 'nduja
- 1 clove garlic minced
- ¼ tsp Kosher salt
- 1 large egg yolk room temperature, see note below
Instructions
- Add butter and 'nduja to a large skillet, then heat over medium heat until melted. Use a wooden spoon or spatula to help break up the 'nduja. Once melted, add garlic, then cook an additional 30 seconds.
- Turn the heat up to medium-high. Add maitake mushrooms to the pan and cook, stirring often, until browned and tender, about 3-4 minutes. Season with salt, then transfer to a serving bowl.
- Make a well in the middle of the plate and immediately place the egg yolk in the well. Use a fork to break the yolk, then mix everything together to thoroughly coat. Serve immediately.
Notes
- As the egg is not being cooked, be sure to use a fresh, high quality egg. An egg yolk must reach 160F to be safe. If you add an egg yolk to a piping hot plate of sautéed mushrooms, the heat will bring the egg yolk to the proper temperature, and it will be safe to eat.
- There is really no good replacement for ‘nduja. You can purchase it online here.
This felt so classy and decadent. The ‘nduja was a bit spicier than I expected so next time I would dial back on it a bit. I would also try this with other more affordable mushrooms so I could feel classy on a weeknight budget. Putting the egg yolk on at the end is a showstopper!
Ahhh, sorry about the ‘nduja! Curious what brand you used. We just tried a local version from an Italian butcher and it wasn’t spicy, but it was SERIOUSLY smoky, and I wasn’t a fan. Gonna stick with La Quercia from now on! But yes, totally make this with less expensive ‘shrooms! Yay! xo, Ari