Maitake au Poivre

Preparation

1. Step 1

   Place dried mushrooms in a small bowl, add ½ cup hot water (tap is fine) and let soak at least 30 minutes. Strain the mushroom stock through a mesh sieve into another small bowl, gently squeezing the mushrooms to release more of the liquid. (Save the softened mushrooms for another use.)

2. Step 2

   While the mushrooms soak, melt 2 tablespoons of the butter in a small saucepan over medium, swirling occasionally. After about 3 minutes, when the foam subsides and the melted butter turns nut-brown with browned bits at the bottom of the pan, add 2 tablespoons mushroom soy sauce to the pan, swirl to combine and set aside.

3. Step 3

   In a medium skillet, heat oil over medium-low. Add garlic and shallots and cook until softened and barely starting to brown, about 3 minutes. Add peppercorns, cook briefly and then add Cognac. Step back and flame the mixture by carefully lighting the sauce with a long-reach lighter or long fireplace match; it will ignite quickly. When the flames die out (about 30 seconds), add the reserved mushroom stock and the cream, swirling to combine. When the mixture returns to a simmer, cook 3 to 4 minutes to reduce and thicken the sauce. Stir in the remaining 2 tablespoons mushroom soy sauce and then add the remaining 1 tablespoon butter bit by bit, swirling to combine. Season with salt, if necessary, and set aside.

4. Step 4

   Shortly before serving, brush the maitake slices to remove any grit. Then brush them with the brown butter-soy sauce and season lightly with salt.

5. Step 5

   Heat a grill, a grill pan or a cast-iron skillet over medium for 1 to 2 minutes. Cook the mushrooms, gently pressing them down with a spatula, until nicely browned and slightly crisped, about 3 minutes per side. Reheat the peppercorn cream sauce on low. Divide the mushroom slices between dinner plates, pour the sauce over and around them and serve immediately.