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Grilled Maitake Mushrooms with Garlic Sauce

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
20 mins
Cook Time
2 hrs
Additional Time
20 mins
Total Time
2 hrs 40 mins
Servings: 4 servings
Course: Side Dish
Cuisine: American

Ingredients

Maitake Mushrooms:
  • 400 grams maitake mushrooms
  • 80 grams mushroom glaze
  • orange zest
  • 4 grams black sesame
  • 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 sprigs thyme
  • 3 bay leaves
Garlic Sauce:
  • 50 grams garlic cloves crushed
  • 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:
    Cup of Yum
  1. Toss maitake in a generous amount of sesame oil blend, season with salt, a small amount of togaroshi.
  2. Grill until marks form on both sides, transfer to saute pan with mushroom glaze and black sesame seeds.
  3. Reduce glaze until mushrooms are evenly coated.
  4. Season again if necessary.
  5. 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:
  1. Whisk oils together to combine.
Mushroom Stock:
  1. Cover all ingredients with water in medium sized stock pot.
  2. Bring to a boil and reduce down to a simmer.
  3. Simmer for 2 hours, strain and reserve mushroom stock.
Garlic Sauce:
  1. Using 250 ml/ 1 cup of the water each time, cover the garlic cloves and bring to a simmer for 5 min.
  2. Strain water and then simmer cloves again two more times.
  3. On the fourth time add the heavy cream and the chopped raw garlic and bring to a simmer for 10 min.
  4. Put this mixture into a vitamix and blend until smooth then slowly add the xanthan gum until desired thickness is reached.
  5. Season with salt to taste.
  6. Strain through a fine mesh chinois.
Mushroom Glaze:
  1. Whisk all ingredients together and reserve for later use.

Notes