Roasted Maitake Mushrooms with Strawberries and Grains of Paradise

• Preheat oven to 425°F.
• In a large bowl toss mushrooms with olive oil.
• Place mushrooms on a sheet tray. Bake for 10 to 15 minutes until just barely beginning to brown.

• In a bowl combine the above ingredients and stir until mixed well.

• Place yolks, Dijon, lemon juice, and salt in food processor. Pulse to combine.
• Turn the processor on and slowly pour in basil oil. Process until aioli forms, about a minute.
• Turn processor off, scrap sides, process again until combined. Season with salt.

• Place above in blender and process until smooth. Refrigerate until ready to use.

• Preheat oven to 350°F.
• Arrange in a single layer on baking sheet and sprinkle with pinch of salt.
• Toast until browned and fragrant, stirring occasionally, about 6-10 minutes.

On a platter, spread a generous amount of Basil Aioli. Place the Roasted Maitake Mushrooms then Strawberries and Grains of Paradise mixture on top. Garnish with a Truffle Gel and sprinkle of Toasted Hazelnuts. Serve immediately with a glass of Pinot Noir.