The innovative regional cuisine of chef/owner George Mavrothalassitis, a James Beard award winner, earned this romantic Honolulu restaurant AAA Five Diamond status in 2009. www.chefmavro.com and on Twitter @chefmavro.
Maitake Mushroom, Sumida Watercress Salad
sautéed in white truffle oil, salsify shavings, bouquet of Sumida watercress
argiolas, 2003 perdera, sardinia, italy
Ingredients for the mushrooms:
16 pieces Maitake mushrooms
1 piece Shallot, peeled, minced
2 cloves Garlic
1 sprig Parsley, Italian, chopped
1 T. Olive oil, extra virgin
½ piece Salsify, peeled, sliced into shavings
Ingredients for the watercress:
½ pound Watercress, Sumida
2 T. Soubise (Maui onion simmered in white wine for two hours, pureed)
½ C. Olive oil, extra virgin
½ piece Lemon, juiced
½ tsp. White truffle oil
Salt and pepper to taste.
Method for the watercress:
Step one – salad:
Keep the leaves from the tip of the watercress for salad, wash in ice water; spin dry and reserve in refrigerator.
Step two – essence of watercress
Remove the leftover leaves from the stem of the watercress, then blanche them in salted boiling water and cool in a dry bowl on ice.
Blend the blanched watercress leaves with two tablespoons of soubise and one third cup of olive oil. Season to taste.
For the dressing, mix the remaining olive oil with the lemon juice and season.
Saute the mushrooms in olive oil for two minutes, add the salsify, shallots, garlic, white truffle oil and parsley at the end.
George Mavrothalassitis, chef/owner
Chef Mavro Restaurant, 1969 South King Street Honolulu HI 96826
(808) 944-4714 www.chefmavro.com