Grilled Maitake Mushrooms with Garlic Sauce

Nicknamed “hen of the woods”, Maitake is a delicious mushroom with a subtle yet lovely meaty flavor.

This grilled maitake mushrooms recipe was provided by Chef Katie Button and it’s a must-try. Enjoy!

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Grilled Maitake Mushrooms with Garlic Sauce

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 2 hours

20 minutes

Total Time 2 hours 40 minutes

Servings 4 servings

Ingredients

MAITAKE MUSHROOMS

• 400 grams maitake mushrooms
• 80 grams mushroom glaze
• orange zest
• 4 grams black sesame
• 1 pinch togarashi
• 28 grams garlic cream sauce
• 12 grams sesame oil blend
• maldon salt to taste

SESAME OIL BLEND

• 1 part canola oil
• 1 part sesame oil

MUSHROOM STOCK

• 4 mushroom stems
• 3 sprigs thyme
• 3 bay leaves

GARLIC SAUCE

• 50 grams garlic cloves crushed
• 1 gram garlic roughly chopped
• 350 grams heavy cream
• 1 gram xanthan gum
• salt to taste

MUSHROOM GLAZE

• 1200 grams mushroom stock
• 400 grams orange juice
• 400 grams honey
• 2 grams togarashi

Instructions

Maitake Mushroom

• Toss maitake in a generous amount of sesame oil blend, season with salt, a small amount of togaroshi.
• Grill until marks form on both sides, transfer to saute pan with mushroom glaze and black sesame seeds.
• Reduce glaze until mushrooms are evenly coated.
• Season again if necessary.
• Plate with garlic cream sauce on the plate; sprinkle black sesame seeds and togaroshi over cream sauce, lay glazed mushroom over sauce, and finish with orange zest and maldon.

Sesame Oil Blend

• Whisk oils together to combine.

Mushroom Stock

• Cover all ingredients with water in medium sized stock pot.
• Bring to a boil and reduce down to a simmer.
• Simmer for 2 hours, strain and reserve mushroom stock.

Garlic Sauce

• Using 250g of the water each time, cover the garlic cloves and bring to a simmer for 5 min.
• Strain water and then simmer cloves again two more times.
• On the fourth time add the heavy cream and the chopped raw garlic and bring to a simmer for 10 min.
• Put this mixture into a vitamix and blend until smooth then slowly add the xanthan gum until desired thickness is reached.
• Season with salt to taste.
• Strain through a fine mesh chinois.

Mushroom Glaze

• Whisk all ingredients together and reserve for later use.

Notes

If you love mushrooms, check out our story on the most popular edible types of mushrooms.

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