Easy & Delicious Roasted Maitake Mushrooms with Butter
Cook whole Roasted Maitake Mushrooms with Butter in salty seaweed butter until the edges are crisp and the centres are soft.
What flavour do maitake mushrooms have?
Compared to other mushrooms, maitake mushrooms have a taste that is more earthy and peppery. Additionally, I advise cooking them rather than eating them raw. They actually have a strong flavour, so you only need to add a little oil, salt, and pepper.
Ingredients For Roasted Maitake Mushrooms
- 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
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Steps & Instructions To Make Roasted Maitake Mushrooms!
- Put the seaweed in a small bowl, cover with boiling water, and let stand for 30 minutes or until flexible. Seaweed should be drained, chopped, and added to a bowl. Salt and pepper to taste, then stir in the butter.
- Set the oven to 425 degrees. Place the mushrooms in a single layer on a baking sheet with a rim. Sprinkle liberally with salt and pepper, drizzle with olive oil, and toss to coat. Spread the mushrooms with three-fourths of the seaweed butter. Roast for approximately 30 minutes, baste frequently, or until tender, deeply brown, and crisp in certain places.
- Place the seaweed and mushrooms on a serving plate, then sprinkle the chives over top. Pass the remaining seaweed butter around the table and serve with lemon wedges.
Plan ahead
The seaweed butter can be stored for up to a month or kept in the refrigerator for up to a week.
