Red Wine Maitake Mushroom Steaks


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  • 1lb maitake mushrooms cuts into 2-3" slices, keeping stem and caps on each section
  • 5 tbsp butter, more as needed
  • 1/4 cup red wine
  • Salt to taste


  1. In a skillet, melt 2-3 tbsp butter until sizzling then add maitake and forcefully press down with a smaller pan.
  2. Maintain pressure for about 1 minute then remove pan and cook for an additional 5 minutes.
  3. Add more butter to the pan then flip the mushroom and repeat process.
  4. When both sides are browned, add red wine to the pan and cook 30-60 seconds on each side.
  5. Sprinkle both sides with salt to taste and serve.

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    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Red Wine Maitake Mushroom Steaks