Buffalo Maitake Sliders

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One more vegetarian mushroom slider for your super bowl party!  I'm really having a mushroom moment.)  

Hen of the Woods or Maitake mushrooms are a great stand in for chicken.  Although, I'll eat just about anything if it's slathered in wing sauce.  To clean them, gently dust with a soft brush.  Pulled chicken may also be used for those who prefer meat.  

Makes 8 sliders.  

Buffalo Maitake Sliders

for the slaw

1 small carrot, peeled, shredded

1 cup shredded cabbage

1 celery stalk, thinly sliced

1/4 cup bleu cheese crumbles

1/2 tablespoon mayonaise

1/4 teaspoon dijon mustard

1/2 tablespoon apple cider vinegar

1/4 teaspoon caraway seeds

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for the buffalo mushroom

8 oz fresh maitake mushroom, separated into slider size pieces

4 tablespoons Franks Red Hot Sauce (or whatever type of hot or wing sauce you like)

8 slider rolls

Mix carrot, cabbage, celery, bleu cheese, mayo, mustard, vinegar, caraway seeds, salt and pepper together until evenly combined.  Set aside.  

In a pan, over medium heat, saute mushroom in a very light splash of oil for 10 minutes.  Remove from heat and coat with hot sauce.  

Layer bottom slider bun with slaw, mushrooms and bun.  Secure with toothpick and serve.

Mushroom Stroganoff

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A couple weeks ago, the weather was especially cold and I had a very large maitake mushroom hanging around here that needed to be used and Stroganoff seemed like the best idea.  I love stroganoff, a mushroomy, sour cream sauced egg noodle dish at I find perfect for cold days when I need something a little rich.   If you don't like sour cream, omit for a tasty mushroom sauce.  

When cleaning a maitake mushroom, use a brush and don't get it wet.  

Mushroom Stroganof

1/2 lb egg noodle

2 tablespoons butte

5 oz cremini mushrooms, cleaned and slice

5 oz maitake mushrooms, cleaned and slice

1 shallot, dice

2 garlic cloves, dice

pinch red pepper flake

1/2 teaspoon fresh thyme leave

1 tablespoon flou

large splash white win

pinch nutme

14 oz mushroom stock, warm/heate

1/4 cup sour cream

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Cook noodles as packaging instructs.  Set aside. 

In a pan, melt butter.  Sauté mushrooms, shallot, garlic and red pepper flakes 10-12 minutes.  Sprinkle flour and nutmeg into pan, stir to coat.  Push mushrooms to one side of pan and deglaze with wine.  Add warm mushroom stock.  Stir and once thickened, add sour cream.  Season with salt and pepper.  Toss in pasta and serve hot.