Roasted Maitake Mushrooms recipe served on a plate, by Pekin the Chef
Jul 09 2026
Restaurants›Jump Restaurant›Roasted Maitake Mushrooms Recipe

Roasted Maitake Mushrooms Recipe

Inspired by Jump Restaurant
Time1h 30m
Serves4

parsnip, braised cipollini, chasseur sauce, fregola sarda

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Ingredients

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Mushrooms

Parsnip Purée

Braised Cipollini

Chasseur Sauce

Fregola Sarda

Method

Mushrooms

  1. 1

    Roasting the Mushrooms

    Preheat your oven to 200°C (400°F). Clean the maitake mushrooms and tear them into pieces. Toss the mushrooms with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, until golden brown and crispy.

Parsnip Purée

  1. 2

    Making the Parsnip Purée

    Boil the parsnips in salted water until tender, about 15-20 minutes. Drain and transfer to a blender. Add butter, cream, salt, and white pepper. Blend until smooth and creamy. Set aside.

Braised Cipollini

  1. 3

    Braised Cipollini Onions

    In a skillet, melt the butter over medium heat. Add the cipollini onions and sauté for 5 minutes. Add vegetable stock, salt, and sugar. Cover and simmer for 15-20 minutes until tender and caramelized. Keep warm.

Chasseur Sauce

  1. 4

    Preparing Chasseur Sauce

    In a saucepan, melt the butter over medium heat. Add the finely chopped mushrooms, shallots, and garlic. Sauté until softened. Deglaze with white wine and let reduce by half. Stir in demi-glace and cook for another 5 minutes. Add chopped parsley before serving.

Fregola Sarda

  1. 5

    Cooking Fregola Sarda

    In a pot, bring water to a boil. Add fregola sarda and salt. Cook for 10-12 minutes until al dente. Drain and toss with olive oil.

Assembly

  1. 6

    Plating the Dish

    On a plate, spread a layer of parsnip purée. Top with roasted maitake mushrooms and braised cipollini onions. Drizzle with chasseur sauce and serve alongside cooked fregola sarda.

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