Instead of using tripe, she opts for maitake mushrooms, a meaty varietal that’s commonly found in Japan. “My everyday cooking has obviously changed, incorporating Japanese ingredients ...

It’s been a while since our last Mushroom Week. Let’s correct that today with this maitake au poivre. By Tanya Sichynsky Derek Boccagno’s maitake au poivre, adapted by Florence Fabricant ...

Massive maitake, according to Boccagno ... Meanwhile, Parmesan-crusted fried mushrooms are plenty delicious on their own, but you can make it all the better by serving them with a flavorful ...