Garlicky Maitake Skewers with Balsamic Glaze

by Rev. Chef Beth Love

These classy appetizers have only four or five ingredients, are simple to make, and will wow everyone at your next fancy gathering!

Yield:

20–24 skewers

Ingredients:

• 2 pound maitake mushrooms, torn into long, fairly thick pieces
• 1 head garlic, separated into cloves, root end trimmed
• 1 cup balsamic vinegar
• 1 dry pint cherry tomatoes
• basil or baby spinach leaves, optional

Directions:

1. Preheat oven to 425º F.
2. Spread maitake mushrooms out on one or more baking pans, avoiding crowding them.
3. Place trimmed garlic cloves in a small baking pan. Cover with lid or parchment paper and foil.
4. Place garlic and mushrooms in oven to roast. Set a timer for 15 minutes to check on the mushrooms.
5. Put balsamic vinegar in a small saucepan and bring to a boil. Continue boiling, stirring frequently, until reduced to a thick syrup. Be careful not to burn it.
6. Remove balsamic reduction from heat and pour into a small bowl or jar.
7. Roast mushrooms for 15 minutes or longer, until they smell fragrant and the moisture content is significantly reduced. It’s fine to let them get a little crispy on the edges, but avoid drying out completely or burning.
8. Remove garlic after about 20–30 minutes, when soft and fragrant but not burned.
9. When garlic is cool enough, remove skins from the cloves, keeping the cloves intact.
10. Assemble skewers: Cut garlic cloves into halves or thirds, depending on their size. Thread garlic pieces, roasted maitake, cherry tomatoes, and leaves (if using) onto skewers and place on serving tray. When skewering the maitake, push the skewer into a fleshy part low down on the mushroom, then push it back through again a little higher, so the mushroom pieces are somewhat perpendicular to the skewer.
11. Drizzle balsamic reduction over the foods on the skewers.
12. Serve.

Notes, Substitutions, and Variations:

• Substitute a different type of mushroom or combination of mushrooms. Possibilities include crimini, shiitake, button, black pearl oyster, trumpets, and oyster.
• Consider sprinkling the finished skewers with a minced fresh herb, such as rosemary, thyme, or basil.
• Substitute fresh or roasted red bell pepper pieces for the tomatoes.
• Add a little kick by sprinkling with cayenne or red pepper flakes.