We're often blown away by the creativity of the entries in our annual recipe contest. Roxanne Chen's Matsutake Mini Muffins recipe is a perfect example of thinking outside the realm of the usual. Who would think to blend together matsutakes, seaweed, sesame oil, ginger root, and black pepper and come up with a muffin recipe? Well, Roxanne did, and the result is amazing.
She e-mailed us the following information about her contribution:
I developed them as a first course to accompany goose pâté for my annual New Year's Eve party. My husband and a friend are foragers and they had brought matsutakes back after a successful trip just before the 31st. I enjoy creating recipes from the produce I grow in my garden as well and love the challenge of a recipe contest.
The mini muffins are the perfect accompaniment for salad, soup and chili, but they are also a welcome addition to an appetizer table.
However, we think that they really deserve a very special place on the table. Bite into one of these little treasures, and you are greeted with a gigantic burst of flavor. After just one bite, you'll find yourself hovering over the remaining mini muffins, attempting to hoard them all for yourself. Yes, they really are that good!
What a delicious find:
Matsutakes emerging from the forest floor!
Matsutake Mini Muffins
1 tablespoon sesame oil
6 ounces matsutake mushrooms, finely chopped
1/2 cup all-purpose flour
1/4 cup cake flour
2 teaspoons baking powder
1/2 cup vegetable broth
1 clove garlic, crushed
1 egg, beaten
1 teaspoon soy sauce
1 tablespoon minced green onion
1 tablespoon finely snipped toasted seaweed
1/2 teaspoon ground black pepper
1/2 teaspoon grated fresh ginger root
- Heat the oil in a nonstick skillet over medium high heat. Add the mushrooms and sauté 5 minutes.
- Place the flours and baking powder in a large bowl. Add the broth, garlic, egg, soy sauce, onion, seaweed, pepper, ginger root and sautéed mushrooms. Mix lightly.
- Fill 24 oiled mini muffin cups, using about a tablespoon of batter per cup. Bake at 400 degrees for 15-20 minutes or till golden. Serve warm or at room temperature.
What a delicious find:
Matsutake Mini Muffins on my plate!