St. Patrick’s Cabbage and Maitake Mushroom
- 3 Tablespoons butter
- 1 ½ cup sliced leeks
- 4 cups thinly sliced green cabbage
- 8 oz. MYCOPIA Maitake Frondosa mushrooms, chopped
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- A little fresh ground nutmeg (just a bit)
- Melt the butter over medium-low heat, add the leeks and cover tightly. Allow the leeks to cook until softened. Remove lid and stir one or twice to make sure the leeks aren't scorching.
- Add cabbage, mushrooms and broth. Cover tightly and simmer until the cabbage is just cooked and still green.
- Season to taste. A little extra butter added at the end is tasty.
Though we usually don’t associate St. Patrick’s Day with mushrooms, the Irish are quite fond of them, one favorite being the bolete, which the Italians call porcini, and the Irish call Penny Buns, for obvious reasons. Grifola Frondosa, aka Maitake, is not entirely unknown in Ireland and Scotland. The flavor goes well with cabbage, butter and leeks – with or without corned beef.