Seared Maitake Mushrooms
Crispy pan-seared maitake mushrooms served with a creamy leek rémoulade featuring fresh herbs and pickled elements. This elegant dish combines the meaty texture of mushrooms with a sophisticated French-inspired sauce.
Ingredients
- •1 whole leek, white and pale-green parts only, thinly sliced
- •1 to taste Kosher salt
- •½ small shallot
- •2 whole cornichons
- •⅓ cup vegan or regular mayonnaise
- •2 tablespoons Dijon mustard
- •1 tablespoon capers
- •1 tablespoon fresh dill
- •1 tablespoon fresh tarragon
- •1 to taste black pepper
- •2 cloves garlic
- •2½ cup olive oil
- •2 8-ounce maitake mushrooms
- •1 to taste Kosher salt
- •1 to taste black pepper
Cooking Instructions
- 1.
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.
10 min
- 2.
Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 tablespoons water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.
5 min
- 3.
Combine garlic and 2 tablespoons oil in a small bowl. Heat remaining 1/2 cup 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.
8 min
- 4.
Spoon leek rémoulade onto plates and top with mushrooms.
2 min