2 whole Maitake mushrooms, about 4 ounces each
½ bunch mustard greens, cleaned, stems removed and sliced thin
2 cloves chopped garlic
2½ cups roasted chicken stock
¼ cup white wine
3 pieces smoked bacon, diced
1 tablespoon Tamari
1 teaspoon cider vinegar
2 tablespoons butter
1 tablespoon extra virgin olive oil
Salt and black pepper to taste
Brown the bacon until crispy, add 2 cups of chicken stock and simmer for 30 minutes; strain out the bacon and skim off the fat, add the Tamari and cider vinegar. Can be made 1 day ahead of time, store in the refrigerator.
Sweat the garlic in the butter in a sauté pan over medium heat, about 1 minute, add the mustard greens and the white wine, cook until almost dry. Add the ½ cup of chicken stock and butter and cook until greens are tender and liquid has cooked out. Keep warm.
Heat a sauté pan over medium-high heat, season the mushrooms with salt and black pepper. Add 1 tablespoon of butter and the olive oil to the pan, sear the mushrooms cut side down until browned turn over and place the pan in a preheated 350° oven for 5-7 minutes or until cooked through.
Reheat broth while mushrooms are in the oven.
Place the cooked greens in the bottom of 4 bowl, add the cooked mushroom and ladle the broth over each mushroom, serve immediately.