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Fresh! Tasty! Local! Recipes from the new "Hawaii Farmers Market Cookbook"



Hawaii_Farmers_Market_Cookbook_recipes

Hamakua Mushroom Stew

Kevin Chong, Chef de Cuisine, Chef Mavro Restaurant
 
2 maitake mushroom clusters
6 ali‘i mushrooms
½ cup honshimeji mushrooms
1½ tablespoons olive oil
3 tablespoons chopped bacon
1½ tablespoons minced shallot
1½ tablespoons minced garlic
12 sundried tomatoes, soaked in water and drained
1 cup beef broth
2 tablespoons unsalted butter
2 teaspoons roughly chopped tarragon
2 tablespoons chopped tubular chives
3 tablespoons chopped Italian parsley
Sea salt and freshly ground white pepper
 
Trim the bases of the mushrooms. Break the maitake mushrooms into bitesized pieces and cut the ali‘i mushroom into bite-sized pieces.
Hawaii_Farmers_Market_Cookbook_recipes 
Heat a large sauté pan over high heat. Add the olive oil and mushrooms and brown them without stirring too much. Add the bacon, shallot and garlic; reduce the heat and cook for 3 minutes. Add sundried tomatoes and beef broth and simmer for 3 minutes. Turn the heat off and whisk in the butter. Add tarragon, chives and parsley; add salt and pepper to taste. Serve over creamy-soft polenta or noodles, preferably freshly made.
 
Serves 4.
 
Chef Kevin's tips:
 
• I like to use white peppercorns because they’re less harsh and spicy but still add a lot of flavor.

• When you’re chopping herbs, don’t chop them too finely. If they’re “rough chopped,” they won’t discolor or bruise, and there will be more flavor.

• For polenta, use vegetable stock and milk in equal portions for a creamy texture. Add some butter-sautéed shallots, too.


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