Cocktail Recipes, Spirits, and Local Bars

Chilaquiles with Pasilla Salsa and Hen-of-the-Woods Mushrooms

Chilaquiles with Pasilla Salsa and Hen-of-the-Woods Mushrooms

Preheat a large cast-iron skillet or griddle over high heat. Add the pasillas and toast, pressing them down with a spatula and turning once, until pliable and fragrant, about 1 minute. Transfer to a heatproof bowl and cover with the water. Let stand for about 30 minutes, until the pasillas are completely rehydrated.

Meanwhile, in the same skillet, roast the tomatoes and garlic over high heat until charred, about 12 minutes. Transfer the rehydrated pasillas to a blender and add 1 cup of their soaking liquid. Purée until smooth, then strain through a coarse sieve into a bowl.

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the pasilla purée and cook, stirring occasionally, until deep red and reduced nearly to a paste, about 15 minutes.

Peel the roasted garlic and add it to the blender along with the tomatoes. Purée until smooth, then strain through a coarse sieve into the skillet with the pasilla paste. Bring to a boil. Simmer the salsa over medium-low heat for 15 minutes, stirring occasionally. Season with salt and pepper, to taste, and keep warm.

In another large skillet, heat the remaining oil until shimmering. Add the mushrooms, season with salt and pepper, to taste, and cook, stirring occasionally, until the mushrooms are browned, 3-5 minutes. Stir in the pasilla salsa and bring to a simmer. Add the crushed tortilla chips and cook, tossing, for 3 minutes. Transfer to a platter or plates and garnish with queso fresco, crema, chopped onion, and cilantro. Serve right away.


5 ways to Preserve Maitake Hen of the Woods Mushrooms

Fall is so amazing. Not only are the temperatures here in Pennsylvania finally cooling down, it’s also peak season for foraging for Maitake Hen of the Woods Mushrooms!

One of the most often asked questions I get about Hen of the Woods mushrooms is what is the best way to preserve them, especially when it’s a bountiful year for foraging – like this harvest we had a couple years ago where we pick over a hundred pounds in one weekend!

There isn’t truly one ‘best’ way to preserve hen of the woods mushrooms but today I’m sharing my 5 favorite ways that allow us a wide variety of usages through out the year.


Whole Roasted Maitake with Miso Butter

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We found at least 10 Websites Listing below when search with hen of the woods mushroom recipe on Search Engine

Hen-of-the-Woods Mushrooms Recipe

  • Melt butter with oil in large skillet over medium-high heat
  • When butter stops sizzling, add mushrooms sauté until tender, about 4 minutes
  • Add shallots, garlic, thyme, salt and pepper. Sauté 2

Hen of the Woods Mushrooms (Info & Recipe!) – A Couple Cooks

  • Rinse the mushrooms (if you see dirt) and pat them dry
  • Use your fingers to pull them into 3-inch pieces, discarding the bottom stem

All About the Delicious Hen of the Woods Mushrooms

  • Sauté one pound of Hen of the Woods mushrooms in butter until soft and golden
  • Add broth or stock, Keep this on the heat to reduce and thicken the …

Simple Roasted Hen of the Woods or Maitake Mushrooms

Foragerchef.com DA: 15 PA: 33 MOZ Rank: 51

12 Oz hen of the woods Preferably wild, peeled into leaves, cleaned (lightly swished in water and/or brushed as needed if wild/dirty) 3 tablespoons flavorless cooking oil ¼ teaspoon kosher salt plus an extra sprinkle 1 teaspoon Chopped fresh thyme, rosemary, or sage dried thyme is an ok substitute, but not rosemary

How to Cook With Hen of the Woods Mushrooms

Masterclass.com DA: 19 PA: 50 MOZ Rank: 73

  • Pan-fry: Hen of the woods mushrooms are ideal for shallow pan-frying because of the flat shape of their caps
  • Whip up a quick, week-night tempura with a light rice flour batter, and fry mushrooms over medium-high heat
  • Cooked hen of the woods mushrooms also make excellent additions to grain salads.

Five Great Chicken of the Woods Recipe Ideas

  • Heat the oil in a cooking pan and cook the mushrooms for about 4 minutes on each side until they turn golden brown and crispy
  • Transfer the mushrooms onto a lightly greased tray and season them with the salt, pepper, and garlic powder
  • Roast for an additional 8 minutes in the oven.

Pickled Hen of the Woods Mushroom Recipe

Foragerchef.com DA: 15 PA: 43 MOZ Rank: 64

  • Instructions First trim and clean your hen of the woods, separating it into small leaves Bring the water, salt, garlic, and herbs to a boil in a large pot
  • Add the mushrooms, cover and cook until the mushrooms

How to Cook Maitake or Hen of the Woods Mushrooms

  • To prepare the mushrooms, heat a large sauté pan over medium high heat and add the butter and olive oil
  • Add the sliced mushrooms and sauté, stirring occasionally, until they have a deep golden brown color, about 10 – 15 minutes

Vodka Pappardelle with Hen of the Woods Mushrooms – Marks

  • 1lb hen of the woods mushrooms, cleaned and trimmed, or sliced criminis) flat leaf parsley, roughly chopped 2 T olive oil 2 T butter Clean and trim hen of the woods mushrooms and cut into uniform lengths
  • In a large frying pan, heat olive oil and …

Roast Hen of the Woods Recipe Fresh Tastes Blog PBS Food

Pbs.org DA: 11 PA: 37 MOZ Rank: 57

  • Put them in a bowl and toss with the olive oil and thyme
  • Line the clusters up in a single layer on a sheet pan and roast until the mushrooms are …

This Hen Of The Wood Mushroom Recipe Is A Tasty Treat

Roast Hen of the Woods Recipe Side Dish Recipes PBS Food

Pbs.org DA: 11 PA: 32 MOZ Rank: 54

  • Trim any tough bits of stem or growing medium off the bottom and then shred the mushrooms into small clusters
  • Put them in a bowl and toss with the olive oil and thyme

MARCO CANORA S PAN-ROASTED HEN-OF-THE-WOODS …

Epicurious.com DA: 18 PA: 50 MOZ Rank: 80

  • When the mushrooms have a golden-brown surface, flip them with a spatula and continue cooking for 2 to 3 minutes
  • Add butter and herbs, and baste mushrooms for 1 minute

Hen of the Woods Mushroom Toast Recipe

10 ounces Hen of the Woods mushrooms, aka Maitake, chopped or broken apart with your hands ½ teaspoon sea salt ½ teaspoon fresh ground pepper or to taste ¼ cup dry white wine

Sautéed hen of the woods and king trumpet mushrooms with

Food52.com DA: 10 PA: 50 MOZ Rank: 74

  • In a large skillet, heat enough olive oil to cover the surface
  • Thinly slice garlic, cook in olive oil until just golden, remove immediately and set aside
  • Add the mushrooms - just enough so they don't overlap in the pan, working in batches as necessary - season with sea salt, freshly ground black pepper, and sprinkle with thyme.

Kentucky Fried Hen of The Woods Recipe in 3 Ways

  • Hen of the Woods aka, Maitake Health Benefits
  • The star of this show is the Hen of the Woods, a delicious, and nutritious mushroom
  • Hen of the woods or maitake, is an earthy, meaty fungi that grows on hardwood trees in the forest
  • The Japanese call it the dancing mushroom because of foragers happy response to finding it because of the wonderful health properties.

Hen Of The Woods Mushroom Recipes

  • Hen Of The Woods Mushroom Recipes
  • Hummus With Crisp Maitake Mushrooms Melissa Clark
  • Hen-Of-The-Woods With Black Bean Sauce Sara Ann Friedman
  • Easy Hen-of-the-Woods Mushrooms Jason Epstein
  • Easy Vegetarian Weekend Projects Classic Quick Healthy.

Grilled Hen-of-the-Woods Mushrooms with Sesame Recipe

Foodandwine.com DA: 19 PA: 43 MOZ Rank: 79

  • Heat a grill pan and preheat the oven to 425°
  • Gently and generously brush the mushroom wedges with olive oil and season with salt and pepper
  • Grill the mushrooms in batches …

Hen of the Woods Cream of Mushroom Maitake Soup

  • Place a heavy soup pot over a medium-high heat, then add the olive oil and butter
  • Once the butter has melted, add the garlic and onion
  • Saute' for about three to five minutes, and then add the hen of the woods to the pot, as well as the salt and pepper
  • Stir and cook over a medium to high heat for about 10 minutes.

Hen of the Woods Mushroom Recipe (Maitakes) Smoking Meat

Hen of the woods mushroom season, what exactly is that all about? I LOVE mushrooms but have never gone out and hunted for my own but would love to so if this is something I can do here in Jersey (we have 30 acres and half of it is forest) I would love to get in on the fun.

Quick Sautéed Wild Mushrooms Recipe

  • The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away)
  • Slice the mushrooms 1/8 of an inch to 1/4-inch thick

Chicken of the Woods Mushroom Recipes

  • Most chicken of the woods recipes seem to take a chicken recipe and directly substitute the mushrooms in place of the chicken to make a vegan or vegetarian version
  • Fried mushroom nuggets are a particularly common option
  • Here are a few variations: Chicken Fried Chicken of the Woods Southern Fried Chicken of the Woods

Hummus with Hen of the Woods Mushrooms Recipe Saveur

Saveur.com DA: 14 PA: 39 MOZ Rank: 75

  • Pour canola oil to a depth of 2″ in a 6-qt
  • Dutch oven heat over medium-high heat until a deep-fry thermometer reads 350°
  • Working in batches, add mushrooms, and fry until crisp, about 4 minutes.

Roasted Hen Of The Woods Mushroom

  • And best of all, maitake mushrooms add a boost to the immune system, just when the fall cold and flu season starts
  • Another great reason to eat local! Health benefits aside, we love hen of the woods mushrooms

Fall Mushrooms + Late Summer, Lions Mane, Hen of the Woods

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  • Here is a compilation of late summer and early fall mushroom finds, as well as a potato and mushroom recipe
  • Music by Monplaisir support us through Patreon:

How to Grill Maitake Mushrooms, a.k.a. Hen of the Woods

Bonappetit.com DA: 18 PA: 50 MOZ Rank: 93

  • "hen of the woods") is a magestic-looking thing, frilly and bulbous, like a cross between a brain and a tasseled skirt

Sauteed Hen of the Woods Mushrooms Recipe I Can Cook That

  • This recipe for sauteed hen of the woods mushrooms caught my eye
  • I love mushrooms, especially hen of the woods mushrooms
  • Also known as maitake mushrooms, these mushrooms have a feathery texture but pack some hearty flavor
  • Ingredients: 1 pound hen of the woods mushrooms Salt and pepper, to taste 3 cups baby arugula

How to Cook "Hen of the Woods" Mushrooms.

Youtube.com DA: 15 PA: 6 MOZ Rank: 48

  • This is a short tutorial on how to cook Hen of the Woods/Maitake mushrooms and other wild mushrooms
  • Remember, never drain mushrooms, you lose all the flavor

Pasta with Hen of the Woods and Garlic

  • Hen of the Woods Mushrooms have a dense, meaty texture and savory flavor
  • We sauté Hen of the Woods with onion and garlic to make a rich cream sauce accented with tomatoes, and brightened with a bit of citrus

Gnocchi and Hen of the Woods Mushroom Recipe

  • Add the olive oil and when hot but not smoking, add the Hen of the Woods mushrooms and cook for 4 minutes
  • Be sure to stir frequently so they don't burn
  • To make the brown butter sauce, push the mushrooms

Hen of the Woods Mushrooms Information, Recipes and Facts

  • Hen of the Woods mushrooms are actually a common name for Maitake mushrooms
  • Other aliases include Klapperschwamm, Laubporling, Polypore en touffe, kumotake mushroom, ram's head and sheep's head
  • Its scientific classification is Grifola frondosa, which is the name you will find it under in mushroom field guides.

Chilaquiles with Pasilla Salsa & Hen-of-the-Woods Mushrooms

Foodandwine.com DA: 19 PA: 50 MOZ Rank: 100

  • Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are browned, 3 to 5 minutes
  • Stir in the pasilla salsa and bring to a simmer.

The Mushroom Forager – Wild Mushroom Tasting and Cream of

  • With our mother load of hen of the woods, I made a cream of maitake soup
  • I combined two pounds of maitake with potatoes, carrots, herbs, white wine and cream, before pureeing the ingredients into a silky bowl of hen of the woods heaven
  • INGREDIENTS: 2 lbs hen of the woods (maitake) mushroom 6 cups vegetable stock 1 lb potatoes, chopped

Maitake Mushroom Soup Recipe RecipeLand

Recipeland.com DA: 14 PA: 37 MOZ Rank: 84

  • Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great
  • A rich soup with layers of earthy warm flavors
  • Don't miss another issue… weekly recipe

Hen of the Woods Mushrooms Stuffed mushrooms, Wild

Pinterest.com DA: 17 PA: 24 MOZ Rank: 75

  • Hen of the Woods Mushrooms My mom, dad, Peter and I were walking through the Division Street farmers market last Saturday, just with the intention of picking up a couple peppers and onions
  • But then my mom spotted this at the Nichols Farm tent: A hen of the woods mushroom.

155 easy and tasty hen of the woods recipes by home cooks

Cookpad.com DA: 11 PA: 33 MOZ Rank: 79

155 homemade recipes for hen of the woods from the biggest global cooking community! See recipes for Bacon, salmon and mushroom creamy & soy sauce pasta too.


We found at least 10 Websites Listing below when search with hen of the woods recipes on Search Engine

How to Cook With Hen of the Woods Mushrooms

Masterclass.com DA: 19 PA: 50 MOZ Rank: 69

  • Hen of the woods, Grifola frondosa, are a type of polypore mushroom, or bracket fungi, with a fruiting body that features open tubes or gills on the undersides.Hen of the woods mushrooms grow in tightly packed groups, or shelves, with soft overlapping caps
  • In the United States, the hen of the woods mushroom is also known by its Japanese name, the maitake (which means “dancing …

Hen-of-the-Woods Mushrooms Recipe

  • Melt butter with oil in large skillet over medium-high heat
  • When butter stops sizzling, add mushrooms sauté until tender, about 4 minutes
  • Add shallots, garlic, thyme, salt and pepper

Roast Hen of the Woods Recipe Fresh Tastes Blog PBS Food

Pbs.org DA: 11 PA: 37 MOZ Rank: 50

  • Maitake) are a variety of mushroom with a robust earthy aroma and caps that fan out like a feathered plume.

155 easy and tasty hen of the woods recipes by home cooks

Cookpad.com DA: 11 PA: 33 MOZ Rank: 47

155 homemade recipes for hen of the woods from the biggest global cooking community! See recipes for Bacon, salmon and mushroom creamy & soy sauce pasta too.

Five Great Chicken of the Woods Recipe Ideas

  • For this chicken of the woods recipe, start by trimming off the hard base before you cut the mushrooms into chunks
  • Mix all the dry ingredients in a bowl and …

All About the Delicious Hen of the Woods Mushrooms

  • Sauté one pound of Hen of the Woods mushrooms in butter until soft and golden
  • Add broth or stock, Keep this on the heat to reduce and thicken the sauce

How to Cook Maitake or Hen of the Woods Mushrooms

  • To prepare the mushrooms, heat a large sauté pan over medium high heat and add the butter and olive oil
  • Add the sliced mushrooms and sauté, stirring occasionally, until they have a deep golden brown color, about 10 – 15 minutes

Kentucky Fried Hen of The Woods Recipe in 3 Ways

  • Hen of the Woods aka, Maitake Health Benefits
  • The star of this show is the Hen of the Woods, a delicious, and nutritious mushroom

Pasta with Hen of the Woods and Garlic

  • Hen of the Woods Mushrooms have a dense, meaty texture and savory flavor
  • We sauté Hen of the Woods with onion and garlic to make a rich cream sauce accented with tomatoes, and brightened with a bit of citrus

Simple Roasted Hen of the Woods or Maitake Mushrooms

Foragerchef.com DA: 15 PA: 33 MOZ Rank: 57

Ingredients 12 Oz hen of the woods Preferably wild, peeled into leaves, cleaned (lightly swished in water and/or brushed as needed if wild/dirty) 3 tablespoons flavorless cooking

Wild Creamy Mushroom Soup Illinois Outdoors

Chicagonow.com DA: 18 PA: 50 MOZ Rank: 78

  • But this is basically a cream-of-mushroom style recipe using wild sheepshead
  • Also known as hen-of-the-woods, these are in my opinion the next best tasting wild mushroom next to …

Hen of the Woods Mushrooms (Info & Recipe!) – A Couple Cooks

  • Preheat the oven to 425 degrees Fahrenheit
  • Rinse the mushrooms (if you see dirt) and pat them dry
  • Use your fingers to pull them into 3-inch pieces, discarding the bottom stem

Roast Hen of the Woods Recipe Side Dish Recipes PBS Food

Pbs.org DA: 11 PA: 32 MOZ Rank: 55

  • Put them in a bowl and toss with the olive oil and thyme
  • Line the clusters up in a single layer on a sheet pan and roast until the mushrooms are golden brown and crisp around the edges (50-60

57 Best Hen of The Woods ideas stuffed mushrooms

Pinterest.com DA: 17 PA: 28 MOZ Rank: 58

INGREDIENTS: 10 ounces dried wide pasta (I used mafalda) ½ cup unsalted butter, divided 20 ounces cremini mushrooms, sliced ½ cup finely chopped shallots (about 2 large shallots) ⅓ cup dry white wine 1 teaspoon salt 8 ounces Fontina cheese, diced small ½ cup chopped parsley Salt and freshly ground… Hen Of The Woods Mushroom Recipe

Hen of the Woods Mushroom Toast Recipe

3 large slices of crusty peasant bread, about ½-inch thick 2 Tablespoons extra-virgin olive oil + additional for brushing bread 1 whole garlic clove + 2 cloves, minced 10 ounces Hen of the Woods mushrooms, aka Maitake, chopped or broken apart with your hands

Hen Of The Woods Mushroom Recipes

  • Hen Of The Woods Mushroom Recipes
  • Hummus With Crisp Maitake Mushrooms Melissa Clark
  • Hen-Of-The-Woods With Black Bean Sauce Sara Ann Friedman
  • Easy Hen-of-the-Woods Mushrooms Jason Epstein

Grilled Hen-of-the-Woods Mushrooms with Sesame Recipe

Foodandwine.com DA: 19 PA: 43 MOZ Rank: 78

  • Heat a grill pan and preheat the oven to 425°
  • Gently and generously brush the mushroom wedges with olive oil and season with salt and pepper
  • Grill the mushrooms in batches …

Sautéed hen of the woods and king trumpet mushrooms with

Food52.com DA: 10 PA: 50 MOZ Rank: 77

  • These sauteed mushrooms are part of my Thanksgiving menu
  • I used to make a chanterelle mushroom stuffing from a great recipe Alice Waters published in the NY Times in 1999, then one year I had hen of the woods mushrooms at Hearth in the East Village
  • It was a few weeks before Thanksgiving and I became fixated on making these mushrooms, which meant …

Roasted Hen Of The Woods Mushroom

  • Health benefits aside, we love hen of the woods mushrooms because they taste good
  • The flavors are earthy, meaty and spicy

Roasted Hen Of The Woods Steaks With Anchovy Sauce

Foragerchef.com DA: 15 PA: 43 MOZ Rank: 77

  • Heat the fat in a large 10-inch saute pan until smoking
  • Add the hen of the woods to the pan
  • Put the pan with the hen of the woods in the oven and bake for 10 minutes, then add the herbs to the pan with …

Maitake recipes – Forest Mushrooms

  • This mushroom is also known as "hen of the woods," and is quite bountiful here during Minnesota summers
  • The flavor is fairly mild and earthy
  • It can be harvested from hardwoods, and will most likely be found on dying oak trees
  • The texture is quite spongy soft and is tasty just fried in …

How to Clean a Hen of the Woods Mushroom

  • Beautiful hen-of-the-woods! My husband and I love to mushroom hunt, and last season we discovered a great knife designed specifically for mushroom hunting
  • The blade is curved so you can reach around a whole stalk even if it's slightly buried, and the non-blade end is a sturdy brush for in-the-field or in-the-kitchen cleaning.

Hen of the Woods Cream of Mushroom Maitake Soup

  • This recipe begins with a saute’ of onions and garlic in olive oil and a little butter
  • I added chopped mushrooms, carrots, potatoes
  • This mixture began filling the house with the most wonderful fragrances
  • After this, I added chicken bouillon, although some Hen of the Woods soup recipes call for vegetable broth

Gnocchi and Hen of the Woods Mushroom Recipe

  • Add the olive oil and when hot but not smoking, add the Hen of the Woods mushrooms and cook for 4 minutes
  • Be sure to stir frequently so they don't burn
  • To make the brown butter sauce, …

Marinated Hen of the Woods Healthy Recipes Wiki Fandom

  • Halve the hen of the woods and set aside
  • Pour the vinegar and the wine into a 8 quart saucepan
  • Add bay leaves, rosemary, chili flakes, peppercorns, and salt
  • Add all of the mushrooms and once mixture has returned to a boil, cook for 20 minutes

Chicken Fried Hen of the Woods Idea Center Recipe

Gfs.com DA: 11 PA: 43 MOZ Rank: 79

Hen of the Woods Mushrooms (Item Number: 338188), 2 Ounces Gordon Choice Homestyle Chicken Fry Breader Mix (Item Number: 175611), 1 Ounce Trade East Buffalo Seasoning (Item Number: 566522), 1 1/2 tsp Kosher Salt (Item Number: 153550), 1 1/4 tsp Buttermilk (Item Number: 245522), 3 Ounces Egg (Item Number: 209002), 1 Each Hawaiian Hamburger Bun (Item Number: 633831), 1 Each

How to Cook "Hen of the Woods" Mushrooms.

Youtube.com DA: 15 PA: 6 MOZ Rank: 47

  • This is a short tutorial on how to cook Hen of the Woods/Maitake mushrooms and other wild mushrooms
  • Remember, never drain mushrooms, you lose all the flavor

Rachael Ray's Farro with Mushrooms & Hazelnuts Recipe

  • hen of the woods (maitake) mushrooms, pulled into thin strips
  • 2 large shallots—1 halved and thinly sliced lengthwise, 1 finely chopped

Hen of the Woods Mushrooms Information, Recipes and Facts

  • Hen of the woods' texture is succulent and semi-firm
  • They are fruity, earthy and spicy in flavor and absorb companion flavors readily when cooked
  • Seasons/Availability Hen of the Woods mushrooms are available in winter
  • Current Facts Hen of the Woods mushrooms are actually a common name for Maitake mushrooms.

Oven Roasted Wild Mushrooms with Garlic and Thyme Recipe

Foodnetwork.com DA: 19 PA: 50 MOZ Rank: 98

  • 1/4 pound oyster mushrooms, cleaned
  • 1/4 pound hen of the woods, cleaned
  • 1/4 pound shiitake mushrooms, cleaned and halved
  • 1/4 pound cremini mushrooms, cleaned …

Wild Mushroom Papardelle Love and Olive Oil

1 large Maitake (also called Hen of the Woods) mushroom (about 3.5 ounces), trimmed and petals separated 1 tablespoon lemon juice 1 tablespoon fresh chopped parsley, plus more for topping salt and freshly ground black pepper, to taste 1/2 cup (2 ounces) grated pecorino cheese

Pickled Maitake Mushrooms

  • The mushroom is commonly known in North America as hen of the woods, hen-of-the-woods, ram’s head and sheep’s head
  • It is also known by its Japanese name maitake (舞茸, “dancing …

Grilled Chicken of the Woods Sandwich [Vegan]

2-3 good size Chicken of the Woods mushrooms (about the size of chicken breast cutlets) 3-4 tablespoons canola or grapeseed oil 1 tablespoon …


Chef Richard James Walks You Through Frontera’s Latest Menu

Getting a glimpse into the mind of a chef is always a treat.

Earlier this week we caught up with Richard James, Chef de Cuisine at Frontera Grill, immediately after a staff tasting of his newest additions to Frontera’s May menu, which he said celebrates the arrival of springtime, highlights new seasonal dishes and resurrects an old Frontera favorite.

Mango-Morita Guacamole / Michoacan avocados, honey Manila mango, mortia chile, grilled red onion, lime, cincho cheese

“We’re highly motivated by seasonality here and Manila mangoes are in season, so I made them part of this guacamole. In Mexico, they put chile, lime and cheese on fruit, so I just took all of those ingredients and put them in the guacamole.”

Duck Tamal / Banana leaf-steamed tamal of fresh-ground corn masa, slow-cooked duck carnitas filling, caramelized orange-ancho sauce, grilled orange salsa

“Duck goes really, really well with orange. The French have proven that [with Duck à l’Orange] so this is what would’ve happened to that dish in Mexico.”

Chorizo-Black Bean Empanadas / Corn masa turnovers filled with chorizo, black beans and chicharrón. Salsa huevona, housemade crema & añejo cheese

“Originally I was going to do this dish called esponjadas, but I couldn’t get them to puff right. So instead of putting everything on top of inflated tortillas, I put everything inside.”

Chicken in Asparagus Crema / Smoked Gunthorp chicken breast, roasted poblano-asparagus crema, roasty local asparagus and Yukon gold potatoes. Crispy chicken chicharrón.

“Asparagus is the second crop that comes out of the ground. It really gets me motivated when the seasons start turning.”

Queso Fundido Al Pastor / Otter Creek organic cheddar, red-chile grilled pork, smoky pineapple and red onions, bacon

“What can I say about the special fundido? Take al pastor, melt some cheese on it and throw some bacon on there for giggles. I mean, it’s really not fair. It’s too easy.”

Woodland Mushroom Enchiladas / Just-made tortillas, River Valley mushroom filling (oysters & shiitakes, Nichols Farm potatoes, Prairie Fruits goat cheese), rustic dark pasilla sauce, pickled wild hen of the woods mushrooms, añejo cheese

“I like funky cheese, mushrooms and pasilla sauce together. It’s a match made in heaven.”

Duck Criollo / Grilled red-chile Gunthorp duck breast, criollo sauce (tomato, chipotle chiles, carrot, raisins, pineapple, bacon), duck fat sweet potato mash, grilled green beans, duck prosciutto

“This is kind of sweet and savory all in one. I really like duck with fruit and the criollo sauce gets its sweetness from pineapple and raisins. Instead of garnishing it with bacon, I made duck prosciutto. And I wanted to do something different with the sweet potatoes, so I made them with duck fat. I like making dishes irresistible.”

Grilled Vegetable Chiles Rellenos / Roasted poblano chiles, grilled vegetable filling (grilled tatume squash, chayote, huitlacoche, pozole corn, epazote), tomatillo corn sauce, Otter creek organic cheddar , dry Jack chicharrón

“This is one we used to do years ago and I wanted to bring it back. It’s cool to go back into the menu archives and find dishes that have been forgotten about … and this one is too good to have been forgotten about for as long as it has.”

Bass in Apricot-Tomatillo Sauce / Wood-grilled Florida striped bass, spicy apricot-tomatillo sauce (habanero, chamomille), queso añejo mashed potatoes, grilled baby broccoli, chamoy-glazed maitake mushrooms

“The whole dish is funky and interesting and likes to play with your entire pallet.

It took me probably three days to come up with this. It’s something we’ve never done before. Apricots and tomatillos go well together, the sweet and the tangy. I wanted to take that sauce and make it really, really interesting.

There are floral qualities in habanero chiles, and they go really well with things like tropical fruits, and apricots are like our version of a tropical fruit. So then I wanted one more level of scent, so I scented the sauce with chamomile. It all goes really, really well together.

You’ve got the tangy, the sweet, the floral qualities of the chile and the chamomile and the punch of the habanero itself. And of course, if you’ve got all that funk going on, you might as well put some queso añejo mashed potatoes and keep the funk going.”


UPDATE FROM SHELLEY on October 31, 2016

I was very excited to recently find about a 5-pound clump of Hen of the Woods/Maitake mushrooms, as well as one small half pound clump at the base of a what appears to be a healthy oak tree on my property in Michigan.

This is the first time I have found them in the wild so I was incredibly excited, especially because it happened during the week of my wedding!

We had the unique opportunity to serve these tasty morsels at the wedding and to share them with friends and family. The Chopping Block chefs made our popular Mushroom Thyme Cheesecake and a green bean side dish with the mushrooms. The mushroom cheesecake might sound weird but it is a Chopping Block classic and a recipe I created almost 20 years ago when we first opened our doors in Chicago. I have always made it with domestic mushrooms so the preparation was even more special with the addition of the Hen of the Woods mushrooms. Here's the recipe if you want to give it a try. It's a perfect holiday appetizer!


Chicago Restaurant Week at Frontera!

Diners of Chicago, we’re here for you. Chicago Restaurant Week is a fantastic opportunity to showcase our great city’s vibrant dining scene. Here’s the full list of participating restaurants.

At Frontera, it’s another chance to do what we do best: to serve you lovingly prepared regional Mexican cuisine, with generous-spirited hospitality. Here’s a look at the Chicago Restaurant Week happenings at Frontera Grill, Topolobampo and Leña Brava.

Couple things to know: Keep in mind restaurant “week” is actually two weeks — Jan. 25-Feb. 7 — so there’s even more opportunity to experience our restaurants. And of course you’ll still be able to order from our full menus throughout the promotion.

Frontera Grill
Three-course lunch: $24
Three-course dinner: $36


Chef Richard James Walks You Through Frontera’s Latest Menu

Getting a glimpse into the mind of a chef is always a treat.

Earlier this week we caught up with Richard James, Chef de Cuisine at Frontera Grill, immediately after a staff tasting of his newest additions to Frontera’s May menu, which he said celebrates the arrival of springtime, highlights new seasonal dishes and resurrects an old Frontera favorite.

Mango-Morita Guacamole / Michoacan avocados, honey Manila mango, mortia chile, grilled red onion, lime, cincho cheese

“We’re highly motivated by seasonality here and Manila mangoes are in season, so I made them part of this guacamole. In Mexico, they put chile, lime and cheese on fruit, so I just took all of those ingredients and put them in the guacamole.”

Duck Tamal / Banana leaf-steamed tamal of fresh-ground corn masa, slow-cooked duck carnitas filling, caramelized orange-ancho sauce, grilled orange salsa

“Duck goes really, really well with orange. The French have proven that [with Duck à l’Orange] so this is what would’ve happened to that dish in Mexico.”

Chorizo-Black Bean Empanadas / Corn masa turnovers filled with chorizo, black beans and chicharrón. Salsa huevona, housemade crema & añejo cheese

“Originally I was going to do this dish called esponjadas, but I couldn’t get them to puff right. So instead of putting everything on top of inflated tortillas, I put everything inside.”

Chicken in Asparagus Crema / Smoked Gunthorp chicken breast, roasted poblano-asparagus crema, roasty local asparagus and Yukon gold potatoes. Crispy chicken chicharrón.

“Asparagus is the second crop that comes out of the ground. It really gets me motivated when the seasons start turning.”

Queso Fundido Al Pastor / Otter Creek organic cheddar, red-chile grilled pork, smoky pineapple and red onions, bacon

“What can I say about the special fundido? Take al pastor, melt some cheese on it and throw some bacon on there for giggles. I mean, it’s really not fair. It’s too easy.”

Woodland Mushroom Enchiladas / Just-made tortillas, River Valley mushroom filling (oysters & shiitakes, Nichols Farm potatoes, Prairie Fruits goat cheese), rustic dark pasilla sauce, pickled wild hen of the woods mushrooms, añejo cheese

“I like funky cheese, mushrooms and pasilla sauce together. It’s a match made in heaven.”

Duck Criollo / Grilled red-chile Gunthorp duck breast, criollo sauce (tomato, chipotle chiles, carrot, raisins, pineapple, bacon), duck fat sweet potato mash, grilled green beans, duck prosciutto

“This is kind of sweet and savory all in one. I really like duck with fruit and the criollo sauce gets its sweetness from pineapple and raisins. Instead of garnishing it with bacon, I made duck prosciutto. And I wanted to do something different with the sweet potatoes, so I made them with duck fat. I like making dishes irresistible.”

Grilled Vegetable Chiles Rellenos / Roasted poblano chiles, grilled vegetable filling (grilled tatume squash, chayote, huitlacoche, pozole corn, epazote), tomatillo corn sauce, Otter creek organic cheddar , dry Jack chicharrón

“This is one we used to do years ago and I wanted to bring it back. It’s cool to go back into the menu archives and find dishes that have been forgotten about … and this one is too good to have been forgotten about for as long as it has.”

Bass in Apricot-Tomatillo Sauce / Wood-grilled Florida striped bass, spicy apricot-tomatillo sauce (habanero, chamomille), queso añejo mashed potatoes, grilled baby broccoli, chamoy-glazed maitake mushrooms

“The whole dish is funky and interesting and likes to play with your entire pallet.

It took me probably three days to come up with this. It’s something we’ve never done before. Apricots and tomatillos go well together, the sweet and the tangy. I wanted to take that sauce and make it really, really interesting.

There are floral qualities in habanero chiles, and they go really well with things like tropical fruits, and apricots are like our version of a tropical fruit. So then I wanted one more level of scent, so I scented the sauce with chamomile. It all goes really, really well together.

You’ve got the tangy, the sweet, the floral qualities of the chile and the chamomile and the punch of the habanero itself. And of course, if you’ve got all that funk going on, you might as well put some queso añejo mashed potatoes and keep the funk going.”


Topolo’s new March dishes

The kind words we’ve received about our Mexico City 1491 menu have inspired us to keep those dishes on the menu a little longer (they’ll be around until March 29th). But we couldn’t help adding a few new things here and there. Our winter salad (yes, it’s still winter here) pairs silky scallops with rich dollops of avocado and crispy shards of carne seca (dried beef) our new lamb dish makes good use of chef Andres’s lamb porchetta and we’ve not one, not two but three new desserts on the menu, including one topped with a geranium from Rick’s garden—a subtle hint that spring might finally be on its way.