Recipes Grilled Hen-of-the-Woods Mushrooms with Sesame Be the first to rate & review! "Hen-of-the-woods are often shredded and sautéed, but when you cook them whole, they become crispy outside and meaty and moist inside," he says of his preferred method of preparing the coral-like mushroom. "I'm a purist when it comes to beautiful ingredients, so serving the mushrooms in big clusters keeps them the way they grow in the woods." More Mushroom Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on May 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Total Time: 25 mins Yield: 8 Ingredients 1 tablespoon sesame seeds 2 pounds hen-of-the-woods mushrooms (maitake), separated into 8 wedges total Extra-virgin olive oil, for brushing Salt and freshly ground pepper 2 tablespoons thinly sliced parsley Lime wedges, for serving Directions In a small skillet, toast the sesame seeds over moderate heat, stirring a few times, until golden, 3 minutes. Transfer to a plate. Heat a grill pan and preheat the oven to 425°. Gently and generously brush the mushroom wedges with olive oil and season with salt and pepper. Grill the mushrooms in batches over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes per batch. Transfer the wedges to a large rimmed baking sheet and reheat for about 4 minutes. Arrange the mushrooms on a platter. Sprinkle with the parsley and sesame seeds and serve with lime wedges. Rate it Print