Grilled Maitake Mushrooms with Garlic Sauce
User Reviews
4.9
Grilled Maitake Mushrooms with Garlic Sauce
Description
This recipe begins by seasoning the maitake mushrooms with a blend of sesame and canola oils and a light sprinkle of togarashi and salt. After grilling until grill marks form, the mushrooms are transferred to a pan with a reduction glaze made from mushroom stock, orange juice, honey, togarashi, and water, thickened to coat evenly. Black sesame seeds add textural contrast before plating.
The accompanying garlic cream sauce is prepared by simmering crushed and chopped garlic multiple times to mellow the flavor, then combining it with heavy cream and seasoning with xanthan gum to achieve a creamy texture. This sauce adds a rich, aromatic complement to the smoky mushrooms.
The dish is finished with a sprinkling of orange zest and Maldon salt to enhance the flavors and add brightness. It’s served plated with the garlic cream sauce as a base and the glazed mushrooms on top, highlighting the umami and subtle heat of the togarashi seasoning.
Ingredients
Maitake Mushrooms:
- 400 grams maitake mushrooms
- 80 grams mushroom glaze
- orange zest
- 4 grams black sesame seed
- 1 pinch togarashi
- 28 grams garlic cream sauce
- 12 grams sesame oil blend
- maldon salt to taste
Sesame Oil Blend:
- 1 part canola oil
- 1 part sesame oil
Mushroom Stock:
- 4 mushroom stems
- 3 prigs thyme
- 3 bay leaf
Garlic Sauce:
- 50 grams garlic crushed, cloves
- 1 gram garlic roughly chopped
- 350 grams heavy cream
- 1 gram xanthan gum
- salt to taste
Mushroom Glaze:
- 1200 ml mushroom stock
- 400 ml orange juice
- 400 grams honey
- 2 grams togarashi
- 250 ml water
Instructions
Maitake Mushroom:
- Toss maitake in a generous amount of sesame oil blend, season with salt, a small amount of togaroshi.
- Grill until marks form on both sides, transfer to saute pan with mushroom glaze and black sesame seeds.
- Reduce glaze until mushrooms are evenly coated.
- Season again if necessary.
- Plate with garlic cream sauce on the plate; sprinkle black sesame seeds and togaroshi over cream sauce, lay glazed mushroom over sauce, and finish with orange zest and maldon.
Sesame Oil Blend:
- Whisk oils together to combine.
Mushroom Stock:
- Cover all ingredients with water in medium sized stock pot.
- Bring to a boil and reduce down to a simmer.
- Simmer for 2 hours, strain and reserve mushroom stock.
Garlic Sauce:
- Using 250 ml/ 1 cup of the water each time, cover the garlic cloves and bring to a simmer for 5 min.
- Strain water and then simmer cloves again two more times.
- On the fourth time add the heavy cream and the chopped raw garlic and bring to a simmer for 10 min.
- Put this mixture into a vitamix and blend until smooth then slowly add the xanthan gum until desired thickness is reached.
- Season with salt to taste.
- Strain through a fine mesh chinois.
Mushroom Glaze:
- Whisk all ingredients together and reserve for later use.
Notes
User Reviews
Overall Rating
4.9
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