FOOD FILES

TASTE OF THE EARTH

Mushrooms bring magic to local dishes

BY ALISON BAILIN BATZ

Times may change, but humans’ love of mushrooms is forever. A staple in diets for more than 13,000 years, the meaty vegetable is loved for its umami flavor and rich nutrition, serving as an excellent source of fiber, protein and antioxidants. Here are some of the most impressive ways local chefs are showcasing the versatile vegetable across menus Valleywide.

Polenta Cremosa

Mora Italian

This signature dish, which was created by celebrity chef Scott Conant while he was in college to impress dates, starts with traditionally made cornmeal porridge as an homage to the farmers in northern Italy that originated the recipe. Seasonal seasoned and roasted mushrooms are added during the cooking process, releasing abundant flavor notes while retaining their signature texture. Additional mushrooms are laid atop the bowl, and it is finished with a generous portion of shaved truffles. $17. www.moraitalian.com.

Tempura Oyster Mushrooms

Hearth ‘61

A unique take on fried oyster mushrooms, the mushrooms here are paired with a succotash made from sauteed butternut squash, blanched leeks, and haricot vert, as well as a creamy celery root puree. The last element of the dish is a hazelnut salsa matcha, made with chipotle peppers, hazelnuts, dried guajillo, and pasilla chilies, which adds a beautiful smokiness and subtle spice. $16. www.mountainshadows.com.

Truffle Burger

Toca Madera

This decadent take on the classic burger starts with Santa Carota Beef, which has been grass-raised and finished with carrots. It is a double patty topped with sharp Tillamook white cheddar and a proprietary blend of shimeji, portobello, cremini, oyster, and maitake mushrooms, all cooked in white truffle oil. The fluffy brioche bun is toasted with truffle butter and brushed with a truffle sauce. Once constructed, it is finished with fresh Italian truffle slices and served alongside french fries with truffle hot sauce. $48. www.tocamadera.com.

Mushroom & Truffle Tagliatelle

STK Steakhouse

Calling all pasta connoisseurs! Though this dish’s base is linguine, the real star is the sauce. It is made using baby spinach, alfredo sauce, and copious slow-braised mushrooms. Its finished with pecorino cheese and garnished with the perfect amount of shaved black truffles and chopped chives. $55. www.stksteakhouse.com.

Garlic Roasted Mushroom Taco

CRUjiente Tacos

The modern taqueria does mushrooms so well that no one will miss the meat in this hearty and healthy vegetarian taco. Maitake, shiitake and portobello mushrooms are marinated and roasted with garlic then beautifully plated on top of an organic blue corn tortilla with jalapeno-lime aioli, cilantro and locally made herbed chevre goat cheese. $9. www.crutacos.com.

Cresto Di Gallo Norcina

The Italian Daughter

This creamy pasta is a love letter to the Umbrian town of Norcia, which is famous for its pork and truffles. Here, each comes together in perfect harmony through the sauce, which is a combination of wild mushrooms, Norcia-style sausage, tomatoes, and truffle cream sauce.

Ravioli Di Michelangelo Buonarroti

Tomaso’s

Both Porcini and wild mushrooms are showcased beautifully in every bite of this pillowy dish. The porcinis are paired with braised beef short rib and creamy ricotta before being tucked into fresh pasta by hand. Once cooked and plated, they are topped with a decadent wild mushroom demi glaze sauce on top to showcase the flavorful fungus in two totally different ways. $28. www.tomasos.com

Grilled Portobello Mushroom Burger

Pita Jungle

Pita Jungle knows how to let the portobello mushroom shine. To make this mouthwatering vegetarian burger, a grilled portobello mushroom is marinated in extra virgin oil, balsamic vinegar, Dijon mustard, and other natural spices. Once cooked to order, it is placed in a fresh, toasty bun and topped with roasted red bell peppers, baby arugula, a hothouse tomato slice, sprouts, onions that have been browned and caramelized, and a drizzle of pesto. $12.99. www.pitajungle.com.

Additional studded mushrooms and sausage are added on top for good measure. $25. www.theitaliandaughter.com.

Mushroom Menudo

Tia Carmen

A celebration of the restaurant’s relationships with farmers and foragers, this twist on menudo is vegan, and is made with cordyceps and cauliflower mushrooms. The cauliflower mushrooms take on a look and texture similar to tripe, an essential ingredient in traditional Menudo, and they pair beautifully with the hominy, herbs, spices, garlic, chiles, and rich broth meant to bring family and friends together for a feast. $32. www.tiacarmendesertridge.com.

Polenta E Funghi

Marcellino Ristorante

Crispy polenta squares are finished on the grill, giving them a slight smoky char. The nested polenta is topped with fresh, seasonal mushrooms that have been sauteed in Italian extra virgin olive oil, a splash of white wine, sea salt and a touch of butter. The dish is then drizzled with white truffle oil, further bringing out the mushroom flavors and adding a layer of decadence. $18. www.marcellinoristorante.com.

Korean Fried Mushrooms

The Clever Koi

A Clever Koi staple, the Korean Fried Mushrooms are the perfect way to kick off any meal. These tempura fried maitaki mushrooms are cooked to perfection. Each is served atop of a housemade red sriracha vinaigrette sauce and then garnished with bright green celery leaves and a dash of sesame seeds. Bonus: The dish is completely gluten-free. $12. www.thecleverkoi.com.

Wild Mushroom Flatbread

Dad’s Modern Cocktails & Eatery

The base of this dish is a warm, doughy flatbread with a crunchy crust and airy center. A blend of wild mushrooms are piled high on the crust, along with fresh garlic, creamy brie, and punchy gorgonzola before being cooked until the cheese is perfectly melted, resulting in a rustic shareable dish. $15. www.dadsmoderncocktailsandeatery.com.