The maitake mushroom is native to this area, and is available primarily in the fall and is often found growing near the trunks of oak trees. Its dense flesh is coveted in Asian cuisine. Dissen and company will use the fungus for wild-mushroom ravioli, served with a roasted-pumpkin puree, chevre from Spinning Spider and preserved lemon. "We also have specials we run from time to time, like a mushroom gratin with shallots, garlic, white wine and a Parmesan-herb crust," Dissen says.
Want to eat it? The Market Place is located at 20 Wall Street. The restaurant is open for dinner at 5:30 p.m. every day except for Sunday.
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Big Fungus Among Us!
By Big Al
11/02/2011
That is amazing! I have found some beauties this fall! The ravioli dish sounds delicious!
By scott
11/02/2011
NICE FIND TOM!!!!!!
By mike
11/05/2011