Maruhide is the premier uni processor in the United States trusted by Michelin chefs, fine restaurants, and other distributors.
Maruhide is the premier uni processor in the United States trusted by Michelin chefs, fine restaurants,and other distributors.
Sauteed Mushrooms with Uni Butter (Serves 4)
INGREDIENTS:
Maruhide Uni Butter 1 pack (70g)
Mushrooms 1 ¼ C (300g)
*We used for this recipe: Lion's Mane, Maitake, and King Oyster
Scallops 6 ea. (20/30 size)
Fuyu Persimmon 2 ea. (Medium)
Sugar 3 ½ tsp (15g) or 10% of Persimmons by weight*
*This is not necessary if the persimmons are ripe and sweet
Italian Parsley 2 tsp (10g)
Rosemary ¼ tsp (1g)
Salt 2 pinch
Cooked Rice 2/3 C to 1 C (50 to 100g), dehydrated overnight, then fried to make crispy.
STEP:
1) To make crispy rice. Take some cooked rice (any left over from a dinner is perfect) and dehydrate it in an oven overnight or 4-5 hours at 145°F. Heat a small pot of oil on Medium to Medium High, to 350° F. In small batches, gently deep fry rice. It should puff up within 10 seconds. When rice floats, remove from oil and drain on paper towels. Set aside to cool.
2) Gently clean mushrooms of any dirt or debris. Cut off the tough bottoms then slice or tear them apart by hand.
3) Cut each scallop in half.
4) Chop Italian parsley and rosemary.
5) Cut persimmons into small bite size pieces. Sprinkle with sugar and let it sit.
6) Place the Uni butter in a pan on medium heat. Once the butter is melted and hot, add the mushrooms and toss briefly to coat them, then let cook untouched 5-6 min.
7) When water comes out of mushrooms, flip them and add scallops in the same pan. Let cook for 5-6 minutes while occasionally flipping both mushrooms and scallops so that each piece gets a nice sear on both sides.
7) Once cooked through, add Italian parsley, rosemary, and mix everything in the pan. Season with 2 pinches of salt.
8) Turn off the heat, mix in fresh Uni, crispy rice and Persimmons before serving.