Sautéed maitake
This dish allows you to evaporate the moisture from inside the maitake mushrooms and enjoy the concentrated umami and oil. The quality of the oil is crucial to the flavor, so using good olive oil will take the dish to the next level. You want the outside of the maitake mushrooms to be crispy, so refrain from flipping them over until halfway through
How to make it
1
Heat a frying pan with olive oil over high heat. Once the pan is hot, add the shredded maitake mushrooms and reduce the heat to medium. The key is to cook the maitake mushrooms slowly without moving them too much. Sprinkle with salt and white pepper, smash with a knife, and then add the sliced garlic
2
After baking for about 6 minutes, wipe off any excess oil in the frying pan with kitchen paper
3
Add unsalted butter and turn the heat to high. Turn the maitake mushrooms over, then reduce the heat to low and sprinkle with salt and Italian parsley. Cook for a total of about 10 minutes
4
Remove from heat and serve in a serving dish. Finish by sprinkling with Italian parsley and garnishing with 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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