Wednesday, July 1, 2015: Mahi Mahi and Shitake Mushrooms by Chef Matt Zdeb


Shitake Mushrooms


1 box shitake mushrooms, stemmed

2 oz garlic, ginger, scallion puree (ggs)

2 oz blended oil

1 oz thyme

salt and pepper to taste


1 Stem the shitakes and put in large mixing bowl

2 Evenly coat mushrooms with ggs, oil, thyme, salt and pepper

3 Bake at 350 degrees for 15 minutes

4 Cool and store until service

Mahi Mahi


5 each cherry tomato, cut in half

4 oz veggie mix (See Recipe - "Vericruz Veggie Mix")

3 oz mirin

2 oz lime juice

1 oz whole butter

pinch salt

pinch pepper

2 oz rice vinegar

4 oz tomato juice


1 Sautee off cherry tomato and veggie mix until hot.

2 Deglaze with mirin

3 Once asec, add lime juice and rice vinegar

4 Add tomato juice and reduce by 1/3

5 Once reduced, add butter and check for seasoning