Greg DuPree
Maitake Mushrooms with Braised Peanuts, Pommes Dauphine & Brussels Sprouts from chef/owner Linton Hopkins of Restaurant Eugene in Atlanta
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Maitake Mushrooms with Braised Peanuts, Pommes Dauphine & Brussels Sprouts

Linton Hopkins, Restaurant Eugene, Atlanta - April 2014

For 8 servings

Braised peanuts:

  • 8 Tbsps. (114g) unsalted butter
  • 1 cup onion (160g), cut into sm. dice
  • 1 clove garlic, minced
  • 1 lb. (454g) raw peanuts, shelled
  • 1 smoked ham hock
  • 4 qts. (3.8L) pork stock
  • 1 cup (235ml) sorghum syrup
  • 1/2 cup (117ml) malt vinegar
  • 1 1/2 tsps. (7g) Creole mustard
  • 1 tsp. (5g) ground ginger
  • 1/2 tsp. (2.5g) black pepper, freshly ground

1. Heat oven to 275°F.

  1. Heat butter in a pot set over medium-high heat; add onion and garlic; cook, stirring occasionally, until onion is softened.

  2. Add peanuts, ham hock, and stock; cover pot; bring to a boil; reduce heat; add sorghum, vinegar, mustard, ginger, and pepper; cover; return to a boil; reduce heat; simmer 1 hour.

  3. Remove pot from heat; pour mixture into large baking dish; cover with aluminum foil; bake, adding more liquid to pan after 2 hours if needed, until peanuts are softened (about 4 hours; they should have the texture of baked beans); remove from oven; reserve (keep warm).

Maitake mushrooms:

  • 1 lb. (454g) maitake mushrooms
  • olive oil (for drizzling)
  • kosher salt
  • black pepper, freshly ground
  1. Heat oven to 350°F.

  2. Spread out mushrooms on baking sheet; drizzle with oil; season; roast, tossing occasionally, until mushrooms are softened and brown (about 8 minutes); remove from oven; reserve.

Pâte à choux:

  • 16 Tbsps. (227g) unsalted butter
  • 1 cup (235ml) whole milk
  • 1 3/4 cups (227g) all-purpose flour
  • 1 tsp. (6g) salt
  • 8 lg. egg yolks
  1. Bring butter and milk to a boil in large saucepan set over medium-high heat; whisk in flour and salt; cook, stirring constantly with a spoon, until dough pulls away from sides and a film forms on bottom of pan (about 5 minutes); remove from heat.

  2. Place dough in the bowl of electric mixer fitted with paddle attachment; with motor running, gradually add eggs; beating until dough makes a hook when pinched between 2 fingers; cover tightly with plastic wrap; reserve.

Pommes dauphine:

  • 10 Tbsps. (142g) unsalted butter, plus more for pan
  • 2 1/4 lbs. (1K) warm potatoes, roasted, peeled, and riced
  • 3/4 cup (173g) crème fraîche
  • kosher salt
  • 6 lg. egg yolks
  • canola oil (for frying)
  1. Heat steam oven to 212°F.

  2. Butter baking sheet; re­serve.

  3. Gently mix potatoes, crème fraîche, and 10 Tbsps. butter in large bowl; season; add egg yolks; stir to incorporate; mix 2 parts potato mixture to 1 part choux paste by weight in large bowl; spread out mixture in prepared baking sheet; smooth top with offset spatula; wrap in plastic; steam 30 minutes; remove from steamer; reserve in refrigerator until cold.

  4. Heat oil in deep fryer to 350°F.

  5. Cut pommes dauphine into cubes; working in batches, fry, turning occasionally, until brown and crisp (about 3 minutes); remove with a spider; place on paper towels to drain; reserve (keep warm).

Assembly:

  • 1 Tbsp. (14g) unsalted butter
  • 1 tsp. shallots
  • 1/2 tsp. garlic
  • kosher salt
  • black pepper, freshly ground
  • sunchoke puree (for serving)
  • Brussels sprout leaves, blanched (for serving)
  1. Heat butter in sauté pan set over medium-high heat; add reserved roasted mushrooms, shallots, and garlic; season; cook, stirring occasionally, until warmed through; remove from heat; reserve (keep warm).

  2. To serve, streak sunchoke puree on a plate; top with several fried pommes dauphine cubes; spoon mushrooms over top; spoon reserved peanuts over mushrooms; garnish with Brussels sprout leaves.

What to drink: Les Héritiers du Comte Lafon Viré-Clessé 2010