Creamed Maitake Mushrooms with Edamame, Toasted Pistachios and Tarragon

Maitake, also known as Hen of the Woods, are one of Nature's most beautiful edible fungii. Haidar Karoum, co-owner and chef of Proof, uses them in this recipe which he serves as an appetizer. But increase the amounts and you have an elegant main course recipe for vegetarians that carnivores will envy.

Serves four.

12 ounces maitake mushrooms (also called Hen of the Woods, available at farmers markets or Whole Foods)
1 ounce shallot, minced
1 tablespoon butter
1/2 cup white wine
3/4 cup heavy cream
4 ounces edamame (soy beans), blanched and shelled
2 tablespoons fresh tarragon, minced
2 tablespoons fresh chives, minced
2 tablespoons pistachios, shelled and toasted
Kosher salt and black pepper to taste

Sauté the mushrooms and shallots in the butter for several minutes until the mushrooms release their liquid. Reduce the mushroom liquid until it is dry and then deglaze the pan by adding the white wine. Reduce by half.

Add the heavy cream and reduce by two-thirds. Add the blanched edamame, tarragon, chives and pistachios, and season with salt and freshly ground black pepper.

This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers.

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