Pan-seared maitake steaks with pumpkin risotto and crispy sage
Last night our menu was:
Tiny oven roasted beets on a nest of sautéed beet tops
with a hazelnut & orange dressing
Pan-seared maitake steaks with pumpkin risotto and crispy sage
Tensley Blanc 2007, Santa Barbara
While this may look like zombie food it is in fact a maitake mushroom. They’re delicious and in season right now. Try them.
For risotto
- 300 ml (1 1/4 cups) peeled, seeded and diced fresh pumpkin
- 750 ml (3 cups) homemade vegetable stock (or best store-bought)
- 115 ml (1/2 cup) dry white wine
- 1 small onion, finely chopped
- 15 ml (1 tbs) olive oil
- 350 ml (1 1/2 cups) Arborio rice
- freshly ground nutmeg
- salt and freshly ground black pepper
For maitake steaks
- 2 or 3 medium clusters of maitake (aprox 750 gr)
- 45 ml (3 tbs) olive oil
- 30 ml (2 tbs) thinly sliced plus 6 whole leaves fresh sage
Make risotto:
Cook diced pumpkin in a medium saucepan covered with water until tender, 2 to 3 minutes. Drain and puré in blender. Reserve.
Bring stock to a simmer in a small saucepan and keep warm.
In a medium size heavy saucepan, cook onion in oil over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer until evaporated. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 20 minutes total. (There may be broth left over.)
Remove from heat and stir in pumpkin cream. Season with salt, pepper and nutmeg to taste. Cover to rest 5 minutes. Serve immediately after.
Prepare mushrooms:
Clean maitake mushrooms carefully and cut into 2.5 cm (1″) thick slices.
Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add the sage and fry until golden and crispy. Careful not to burn it, this only takes seconds. Remove sage from the skillet and drain on a paper towel. Keep the hot oil in the skillet.
Add the maitake to the skillet and sauté, turning once, until golden brown, 6 to 8 minutes. Keep warm.
To serve:
Ladle risotto onto plates, top with maitake steak and crispy sage. Serve immediately, risotto doesn’t wait very well.
Wine:
Tensley Blanc – 2007
| Country : | USA |
| Region : | California / Santa Barbara |
| Varietal : | Grenache Blanc, Roussanne, Viognier |
| Price : | $25 |
A Rhône-style blend, fruity and aromatic with notes of ripe peach, green apple and tropical fruit. Hint of floral and mineral. Big, round, ripe and lush fall wine.
