Sautéed Maitake Mushrooms With Nduja
What can we say about these maitake mushrooms except that they are over the top, completely fabulous, and will blow you away?
We’re not kidding! Maitakes are a tender, delicate mushroom that — like other fungi — will absorb the sauce they’re cooked in. And lucky for us we’re pairing them with a stellar ‘nduja sauce, then topping the whole thing off with a creamy egg yolk that gets mixed in just before serving.
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 Mushrooms with ‘Nduja
This is an incredibly simple recipe. You only need a few ingredients:
- Maitake mushrooms (also known as hen of the woods mushrooms)
- Egg yolk
- Kosher salt
It’s the ‘nduja and egg yolk that do all the heavy lifting here!
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.
You could sauté these in butter and call it a day, but instead add them directly to the ‘nduja 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.
Top 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!
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 these Maitake Mushrooms with ‘Nduja, please let us know by leaving a review and rating below.
And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more easy weeknight side dishes, check out the following:
- Sicilian cauliflower
- Garlic spinach and white beans
- Cast iron skillet cornbread
- Lentil salad
- Herb-scented mashed potatoes
Maitake Mushrooms with ‘Nduja
- 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
- 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.
- 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.