Camilla Marcus: Maitake Mushroom Semolina Milanese with Shallot-Herb Labneh

Chef, activist, and author of My Regenerative Kitchen Camilla Marcus shares a dish that pays homage to the world of fungi and stirs up the memory of young love.

Hi! It’s been a busy summer and work tugged me under. I’m so happy to share this one. Camilla Marcus is a chef, entrepreneur, activist, and mother of three (actually, last week makes 4). Her book, My Regenerative Kitchen: Plant-Based Recipes and Sustainable Practices to Nourish Ourselves and the Planet, featuring a beautiful foreword by Alice Waters, espouses Camilla’s philosophy that “food is more than just sustenance—it’s a form of activism.” She invites readers to cook and live with intention, honoring both the Earth and our health.

Drawing from her California roots, Camilla founded west~bourne, a shop aiming to send nothing to the landfill, source regeneratively, reuse, send little to be recycled, and compost what they can’t. Camilla’s work has been featured in outlets including the New York Times, Food & Wine, Vogue, and Bon Appétit.

Today, Camilla shares a recipe with deep personal significance that is simple, crispy, and craveable. It centers around a hearty mushroom, a powerful adaptogen that reduces blood pressure and boosts immunity.

“In 2006 I was studying abroad in Rome,” Camilla writes. “At the time, I was about a year into dating my future husband. We shared a love for language, art, culture, and food. We both studied Latin as kids, so the rich history in Italy really swept us up. We fell in love with each other as much as the city and food. It was then that we knew we'd be married (though it would be many years later that we did). This recipe is a staple in our relationship and home, always bringing back fond memories of young love.

“I also value this recipe because the mycelium network of mushrooms is a key part of regenerative practices. I am an activist at the forefront of regenerative agriculture expertise and prioritize these practices in every dish I create. The mushroom network helps break down organic compounds that improve soil structure and release nutrients essential for plant uptake.

Maitake Mushroom Semolina Milanese with Shallot-Herb Labneh

Makes 2 servings

1 cup (240 ml) Shallot Labneh

2 tablespoons finely chopped fresh flat-leaf parsley

1 to 2 heads maitake mushrooms

½ cup (80 g) semolina flour

3 large eggs

4 garlic cloves, grated

1 cup (140 g) breadcrumbs

6 tablespoons (25 g) grated pecorino cheese

1 to 2 cups (240–480 ml) avocado oil

Kosher salt and freshly cracked pepper

1 lemon, cut into wedges

In a small bowl, mix the shallot labneh with the parsley and set aside. Slice the mushrooms from top to bottom, keeping the core intact to break up the whole maitake into pieces (each piece should be a wedge that can fit in the palm of your hand) so they hold together during frying. Prepare your breading station: Put the semolina flour in one shallow bowl. In a second shallow bowl, whisk the eggs, then whisk in the garlic. In a third shallow bowl, mix the breadcrumbs and 2 tablespoons of the pecorino. Place an empty plate or baking sheet at the end of the line. Piece by piece, bread the mushrooms by first coating them gently with the semolina flour on each side, then the egg on each side, and finally the breadcrumbs, on each side. 

Set the breaded mushrooms on the plate until ready to fry. Heat the avocado oil in a large cast-iron or heavy-bottomed pan over medium heat until it is shimmering, but not smoking. Carefully add the breaded mushroom pieces, one at a time, in batches if necessary, making sure not to crowd the pan. Fry until golden brown, then flip and fry the other side, about 3 to 5 minutes. Once fully cooked, remove the mushrooms to a rack over a baking sheet or a towel to drain, and immediately season with kosher salt. When all the mushrooms are cooked, transfer them to a serving plate and top with the rest of the pecorino and some black pepper. Serve with the lemon wedges on the side.