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Maitake Mushrooms


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I found some beautiful maitake mushrooms at the farmer's market this AM, my mushroom guy has yet to let me down!


This could be made with pretty much any mushroom but sstronger flavored ones are best to stand up to the prosciutto and parsley.  I think next time I will make a larger batch and mix them in with zoodles and cut up chicken.  Today I made mustard glazed chicken (practical paleo) and green beans with almonds.  Happy tummy!




Maitake Mushrooms with Prosciutto and Parsley


3-4 Cups Maitake or other preferred mushroom (cut in large chunks)

3-4 slices prosciutto

1 Tbsp + 1 tsp chopped parsley

½ Lemon

2 tsp olive oil or ghee or combo of both


Heat skillet over medium high heat and add 3 slices prosciutto. Briefly fry until mostly crispy and remove to a paper towel. Add mushrooms to the pan along with salt and lots of pepper. Fry, tossing frequently, until mushrooms begin to get crispy marks. Sprinkle in 1 tbsp chopped parsley and give the pan a toss. Chop the prosciutto into crumbles and add back to the pan. Give everything one last toss to combine and remove to a plate or serving platter. Sprinkle with 1 more tsp parsley and a light squeeze of lemon juice.

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