Seared Maitake Mushrooms

Ingredients for Seared Maitake Mushrooms

• 1 leek, white and pale-green parts only, thinly sliced

• Kosher salt

• 1/2 small shallot, finely chopped

• 2 cornichons, finely chopped

• 80ml vegan or regular mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon capers, finely chopped

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh tarragon

• Freshly ground black pepper

• 2 garlic cloves, finely chopped

• 2 tablespoons plus 120ml olive oil

• 60g maitake mushrooms, cleaned, halved through the stem

• Kosher salt, freshly ground pepper

How to make Seared Maitake Mushrooms

Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.

Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 45ml water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.

Combine garlic and 2 tablespoons oil in a small bowl. Heat remaining 120ml oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.

Spoon leek rémoulade onto plates and top with mushrooms.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.