MITAKI MUSHROOM RECIPES

Steps:

• Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.
• Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 Tbsp. water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.
• Combine garlic and 2 Tbsp. oil in a small bowl. Heat remaining ½ cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.
• Spoon leek rémoulade onto plates and top with mushrooms.

Steps:

• Toss the pieces of hen of the woods (press them between paper towels to weep water if you had to rinse them first) with all ingredients.If you have cultivated hen of the woods, do this very gently as most are quite fragile.
• Spread out on a baking sheet lined with parchment or a silicon mat, and bake in a preheated 425 oven for 25-35 minutes (rotating 180 degrees half way through if your oven heats unevenly) until the mushrooms are crisp around the edges, but still slightly tender in the center.
• Cultivated mushrooms may take a bit longer as they typically contain more water. Wild hens, especially those picked in a dry spell, will cook quicker.
• Remove the mushrooms and allow to cool on the baking sheet until you can handle them, then eat.