Roasted Maitake Mushrooms with Seaweed Butter

F&W's Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they're crispy on the edges and fork-tender in the middle.

Slideshow: Mushrooms
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  • Servings: 4

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Ingredients

  • 1/2 cup dried wakame seaweed (1/2 ounce)
  • 1 cup boiling water
  • 1 stick unsalted butter, at room temperature
  • Kosher salt
  • Pepper
  • 1 1/4 pounds whole heads of maitake (also known as hen-of-the-woods) mushrooms
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped chives
  • Lemon wedges, for serving

How to make this recipe

  1. In a small bowl, cover the seaweed with the boiling water and let stand until pliable, about 30 minutes. Drain and chop the seaweed; transfer to a bowl. Stir in the butter and season with salt and pepper.
  2. Preheat the oven to 425°. Arrange the mushrooms on a rimmed baking sheet in a single layer. Drizzle with the olive oil, season generously with salt and pepper and toss to coat. Dollop three-fourths of the seaweed butter over the mushrooms. Roast for about 30 minutes, basting occasionally, until tender, deeply golden and crispy in spots.
  3. Scrape the mushrooms and crispy seaweed onto a serving platter and top with the chives. Serve with lemon wedges and pass the remaining seaweed butter at the table.

Make Ahead

The seaweed butter can be refrigerated for 1 week or frozen for up to 1 month.

Suggested Pairing

The saltiness of these pretty mushrooms is a wonderful match for Albariño from coastal Spain.

Contributed By Photo © Con Poulos Published October 2014





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