Sautéed maitake
This dish removes moisture from the inside of the maitake mushroom and offers a condensed umami flavor and oil. The quality of the oil is the key to the taste, so using good olive oil will give you a higher level of finish. I want to make the surface of the maitake mushroom crisp, so please be patient with turning it over halfway.
How to make it
1
Place a frying pan filled with olive oil over high heat. Once the frying pan has warmed thoroughly, place the loosened maitake mushrooms in the frying pan and heat to medium heat. The key is to keep the maitake mushrooms as tightly as possible and cook them slowly. Sprinkle salt and white pepper, beat with a knife, then add sliced garlic.
2
After baking for about 6 minutes, wipe off any excess oil from the frying pan with kitchen paper.
3
Add unsalted butter and heat to high. Turn the maitake mushrooms over and turn the heat to low and sprinkle with salt and Italian parsley. The baking time is approximately 10 minutes in total.
4
Remove from the heat and serve in a bowl. Finish with Italian parsley and sliced lemon.
Ingredients for 2 people
-
- Maitake
- 170g
-
-
Olive Oil
Ardoino Extra Virgin - 1.5 tbsp
-
Olive Oil
-
- salt
- A pinch
-
- White pepper
- A little
-
- garlic
- One round
-
- Unsalted butter
- 15g
-
- Italian parsley
- A little
-
- Italian parsley finish
- A little
-
- For lemon
- A little
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