Hamakua Mushroom Stew
Excerpted from The Hawaii Farmers Market Cookbook, this recipe was developed by Kevin Chong, Chef de Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii 
2 maitake mushroom clusters

6 ali'i mushrooms

½ cup honshimeji mushrooms

½ tablespoons olive oil

3 tablespoons chopped bacon

1½ tablespoons minced shallot

1½ tablespoons minced garlic

12 sundried tomatoes, soaked in water and drained

1 cup beef broth

2 tablespoons unsalted butter

2 teaspoons roughly chopped tarragon

2 tablespoons chopped tubular chives

3 tablespoons chopped Italian parsley

Sea salt and freshly ground white pepper

Hamakua Mushroom Stew

Trim the bases of the mushrooms. Break the maitake mushrooms into bite-sized pieces and cut the ali'i mushroom into bit-sized pieces.

Heat a large sauté pan over high heat. Add the olive oil and mushrooms and brown them without stirring too much. Add the bacon, shallot and garlic; reduce the heat and cook for 3 minutes.

Add sundried tomatoes and beef broth and simmer for 3 minutes. Turn the heat off and whisk in the butter. Add tarragon, chives, and parsley; add salt and pepper to taste. Serve over creamy-solt polenta or noodles, preferably freshly made. 

Serves 4.

The Hawaii Farmers Market Cookbook
The Hawaii Farmers Market Cookbook

Vol. 2: The Chefs' Guide to Fresh Island Foods 

Sauté Pan
Sauté Pan



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