Black Walnut Forager Recipe

Prepare ingredients

Clean the maitake by gently brushing or wiping away grit; tear into bite-size pieces. Trim the broccoli rabe, discard very thick lower stems, and cut into 1–1.5-inch pieces. If using fresh tomatoes, core and coarsely chop to make about 1 cup; if using canned, crush by hand.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Cook mushrooms

Increase heat to medium-high, add the maitake mushrooms and the remaining 1 tablespoon olive oil. Cook, stirring occasionally, 4–6 minutes until mushrooms begin to brown and release liquid. Season lightly with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper while they cook.

Add broccoli rabe and tomatoes

Add the broccoli rabe to the pan, toss to combine, and cook 2 minutes to wilt slightly. Pour in the crushed tomatoes and 1/2 cup vegetable or mushroom stock. Reduce heat to medium, cover partially, and simmer 6–8 minutes until broccoli rabe is tender and flavors meld. If mixture looks dry, add remaining 1/2 cup stock as needed.

Season to taste

Stir in remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and adjust red pepper flakes if you want more heat. Taste and correct seasoning with a pinch more salt or a splash of lemon juice if desired.

Toast black walnuts

While the vegetable mixture simmers, warm 1 teaspoon neutral oil in a small skillet over medium heat. Add the coarsely chopped black walnuts and toast, stirring, 2–3 minutes until fragrant and slightly darkened. Remove from heat to prevent over-browning.

Make walnut chili crisp

Combine the toasted black walnuts with 2 tablespoons chili oil, 1 teaspoon soy sauce, 1/2 teaspoon brown sugar, and 1 teaspoon fresh lemon juice in a small bowl. Taste and adjust: add a pinch more brown sugar for sweetness, more chili oil for heat, or another 1/2 teaspoon soy sauce for saltiness. This creates a chunky chili crisp with black-walnut texture.

Finish the dish

When the vegetable & mushroom mixture is ready, remove from heat. Spoon it over warmed polenta, pasta, or rice if using. Drizzle 1–2 tablespoons of the black walnut chili crisp over each serving (reserve any extra in a jar). Sprinkle chopped parsley or basil for brightness.

Serve immediately, passing additional chili crisp at the table for those who want more heat and crunch.

If serving over grains or pasta, portion 1 cup warmed polenta/pasta/rice per serving, then top with the vegetable & mushroom mixture and finish with black walnut chili crisp and herb garnish.