Upland’s Whole Crispy Mushroom - Wine & Spirits Magazine

Upland’s Whole Crispy Mushroom


  • 200 g Maitake mushroom, cleaned
  • 4 pounds Cloumage
  • 30 g preserved lemon
  • 20 g sliced chives
  • 16 g smoked salt
  • Freshly ground pepper
  • Vegetable oil
  • 5 g chives, diced finely
  • 1 g espellete pepper
  • pinch of salt
  • 1 Meyer lemon wedge


  • Start by trimming the Maitake mushroom to approximately 250-300 grams. Skewer the bottom of the mushroom with a chopstick or skewer so that there is something to hold onto while frying.
  • Cut the flesh and pith from the preserved lemon and save the rind. Brunoise the rind and set aside.
  • Place the Cloumage in a big mixing bowl and using a spatula, mix cheese with reserved lemon, sliced chives, smoked salt and pepper to taste. Set aside.
  • Fry the mushroom at 375 degrees Fahrenheit until crispy. Drain the mushroom on a paper towel. Cut off the stem where the skewer was. Season the mushroom with espellete, chives and salt. Smear a large dollop of the Cloumage mixture onto a plate, top with mushroom and garnish with a wedge of Meyer lemon.

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