Seared Maitake Mushrooms
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 small
Shallot (finely chopped)1 cup
Vegan2 tbsps
Dijon Mustard1 tbsp
Capers (finely chopped)1 tbsp
Dill (chopped fresh)1 tbsp
Tarragon (chopped fresh)2 tbsp
Olive OilDirections:
1
For leek rémoulade: Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes
2
Drain; transfer to a colander set in a bowl of ice water
3
Let cool; drain and transfer to paper towels
4
Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 tablespoons water in a small bowl, adding more water as needed to thin
5
Fold in leek; season with salt and pepper
6
Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes
7
Drain; transfer to a colander set in a bowl of ice water
8
Let cool; drain and transfer to paper towels
9
Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 tablespoons water in a small bowl, adding more water as needed to thin
10
Fold in leek; season with salt and pepper
11
For mushrooms: Combine garlic and 2 tablespoons oil in a small bowl
12
Heat remaining 1/2 cup oil in 2 large skillets over medium-high heat
13
Season mushrooms with salt and pepper
14
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
15
Reduce heat to low
16
Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat
17
Spoon leek rémoulade onto plates and top with mushrooms
18
Combine garlic and 2 tablespoons oil in a small bowl
19
Heat remaining 1/2 cup oil in 2 large skillets over medium-high heat
20
Season mushrooms with salt and pepper
21
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
22
Reduce heat to low
23
Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat
24
Spoon leek rémoulade onto plates and top with mushrooms