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If you’re looking for an extraordinary ingredient that makes a bold statement on your plate, Macrocybe Titans (commonly known as giant mushrooms) is the one to try. These massive mushrooms, which can grow up to 3 feet wide, not only look impressive but are also rich in flavor and texture.
Today, I’m sharing a recipe that showcases this unique mushroom in a simple yet flavorful way: Grilled & Baked Macrocybe Titans with Sautéed veggies and baked with cheese. Pure comfort food. Even non-mushroom lovers will enjoy it.
Where did I get Macrocybe Titans?
It's early fall here in the lowcountry. One Saturday, I was driving on a beautiful island that I had never been to called Spring Island. It is located between Beaufort and Bluffton next to Callawassie Island.
That rainy morning I was supposed to bring my oldest son for a camp. I got lost, after an hour of driving around finally I found the turn and dropped him off. On the way home, driving and without expecting any more surprises from this beautiful island, I saw horse pastures, then I saw a bright juicy grass area. In the middle of the grass I spotted something big and white. I pulled over to take a look, only to discover two extremely large mushrooms. These fungi were so fresh, big and good looking, that I couldn't leave them there so I brought them home.
About Macrocybe Titans mushroom
After poking around on the internet and contacting a mushroom specialist, I was convinced these were something good that you don't find too often. In fact, based on Wikipedia, this fungi had never been seen in the US in our area until 2012.
Macrocybe titans, also known as the "giant Macrocybe," is one of the largest edible mushrooms in the world. It typically grows in tropical and subtropical regions, particularly in areas with warm, and very humid climates: south of the US in Mexico, Costa Rica, Guatemala, Panama, the Caribbean islands and some parts of Asia.
Macrocybe Titans Mushroom Like No Other
Macrocybe Titans are not your typical button or portobello mushrooms. But they do have a richer portobello flavor and a lot more culinary opportunities for chefs. With their gigantic size and hearty, meaty texture, they are a chef’s dream for sure. Their flavor profile is mild yet earthy, making them the perfect canvas for herbs, garlic, and a touch of lemon. If you ever come across one of these giant beauties at your local farmers' market or specialty grocery store, don’t hesitate to bring it home!
Why Grilling and Baking with Sautéed Veggies Works Best?
Grilling Mushrooms such as portobello is a common thing, but this fungi makes even more sense due to its size. They provide plenty of surface area so that there is direct contact with the heat creating beautiful grill marks that we all love.
The grilling process of Macrocybe Titans enhances their natural flavor while keeping their firm texture intact. Topping them off with very flavorful sautéed veggies with olive oil, butter and then finishing it with fresh garlic that has been pounded with freshly ground fennel seeds, black pepper, and oregano is nothing short of absolute deliciousness. The combination of butter and olive oil adds richness, while the garlic and herbs infuse each bite with aromatic depth. A few dollops of good marinara sauce at the end balances everything with a hint of acidity and more umami flavor. Then parmesan comes into the game and the whole 3 umami rich foods on the planet blend all together (mushroom, parmesan and tomato in a form of pizza sauce) into one perfect bite. I promise you will enjoy it. For sure, it's like a mushroom pizza minus the crust.
How to serve this cheesy baked goodness?
This beautiful baked cheesy goodness is best to serve with something that can soak up all the juices that will accumulate during baking. The easiest way is to serve it with good crusty bread such as Sourdough Focaccia with Rosemary and Celtic Salt
Or simply boil spaghetti. Take a look at this video on how I pair regular spaghetti with butternut squash and simply dress them up with olive oil, butter, garlic and freshly ground spices. Simple and delish.
How to clean Macrocybe Titans?
Avoiding water when cleaning mushrooms is important because mushrooms are highly porous. They WILL absorb water fast. When they absorb too much, they can become soggy and waterlogged and then they are only good for a soup. This WILL dilute their flavor and lead to a less satisfying texture when cooked.
Here check it out, How to clean mushrooms.
Remember mushrooms that absorb too much water won’t brown or crisp up properly when sautéed or grilled. Instead of a nice golden brown, they may steam and release excess moisture, leading to a mushy texture.
Dry mushrooms cook better and achieve a more flavorful and caramelized exterior.
More recipes for dishes with mushrooms, also unique fungi recipes you can find here.
NOTES how to substitute this fungi:
This uncommon mushroom you won't find easily, because it doesn't grow easily if you farm it. This fungi only grows in the wild and prefers very clean organic matter. So, feel free to substitute with portobello mushrooms. Also feel free to divide the recipe. I cooked everything that I found (one weighed almost 10 oz and the other one almost 2 lbs.). This amount as a main dish with some sides can feed 6-8 people.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Author: Inna of innichkachef.com
Serves: 6-8 people with a sides such as pasta, rice or crusty bread
Ingredients
1-2 Macrocybe Titans mushrooms (I had a total of 40 oz)
1/2 cup olive oil
2 tbsp butter
1 cup bell pepper. chopped
1 cup celery, chopped
1 cup red onion, chopped
2-4 cloves garlic
1 tablespoon fennel seeds
1 tablespoon dried or 2 tablespoons fresh oregano
2 teaspoons Celtic salt coarse
2 teaspoons whole black peppercorns
1/2 cup marinara sauce (I used homemade marinara)
1 cup mozzarella, shredded
1/3 cup parmesan, freshly graded
1/2 cup parsley, chopped (optional)
Salt and freshly ground black pepper to taste
Directions
Prep the Mushrooms: Start by cleaning your giant mushrooms. Use a damp cloth to gently wipe off any dirt and debris. Use a brush if you have to. Peel the skin from the caps and stems.
Slice it into thick pieces—around half an inch thick—so that it holds its texture when sautéed.
Grill the Mushrooms: Preheat a large cast iron griddle, drizzle mushroom slices with olive oil and season with salt and pepper, grill them on both sides until the mushroom pieces have brown grill marks on them.
Sauté the Veggies: To the large heavy bottom or non-stick pan add olive oil and butter, let it melt, then add bell pepper, onion, and celery, stir all together, season with salt and pepper. Cook for a few minutes, or until veggies are translucent and slightly brown.
Make the garlic paste: Using a mortar and pestle, add garlic, Celtic salt, whole peppercorns, oregano and fennel seeds. Smash and process it into a paste consistency.
Finish the topping: Add garlic paste, marinara sauce and chopped parsley into the pan with the sautéed veggies and stir all together, then turn off the heat. Marinara sauce adds the acidity that cuts through the richness of the sautéed veggies and brings more umami flavor into the dish.
Assemble the dish: Lay out grilled Titans on a baking dish greased with olive oil. Top with the sautéed veggie mixture. Then sprinkle with mozzarella cheese followed by parmesan.
Bake and Serve: In the preheated oven of 375F, place the baking sheet on the middle rack and bake for about 15 minutes, or until the cheese has melted and bubbles have turned a nice brownish color. Remove from the oven. Garnish with some more chopped parsley. This dish pairs wonderfully with pasta, rice, crusty bread such as sourdough focaccia. It can easily stand alone as a savory vegetarian option.
Why You’ll Love This Cheesy Baked Mushrooms?
Cooking with Macrocybe Titans is a rewarding experience for both its dramatic presentation due to the size of this fungi and the rich, earthy flavors it brings to the table. If you’re a mushroom lover or just an adventurous foodie, this grilled then baked mushroom dish is a must-try. The next time you come across these giant mushrooms, you’ll be ready to whip up something truly spectacular. ENJOY!