Recipes Roasted Maitake Mushrooms with Seaweed Butter Be the first to rate & review! 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 4 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 Directions 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. 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. 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. Rate it Print