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    Maitake Mushrooms with Ginger, Scallion and Soy

    clock-icon20 minutes
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    Pixicook editorial team

    This dish is a simple yet flavorful preparation of Maitake (Hen of the Woods) mushrooms, accentuated with a tangy, aromatic ginger and scallion dressing and a hint of soy. It is a quick and easy side dish that pairs well with any Asian-style main course.

    Ingredients for Maitake Mushrooms with Ginger, Scallion and Soy

    units in
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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Large Maitake mushrooms

    pieces

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    Ginger, Grated

    tablespoons

    Substitute chevron-down

    Scallions, Chopped

    pieces

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Rice Vinegar

    teaspoons

    Substitute chevron-down

    How to Make Maitake Mushrooms with Ginger, Scallion and Soy

    1. Clean and Trim the Mushrooms

    Firstly, ensure to clean the Maitake mushrooms without letting them absorb too much water. Trim the ends and cut them into manageable pieces, ensuring at least one flat side for browning. It's best to wash mushrooms in small batches in a bowl of water, agitating them for a few seconds and then draining them on towels.

    2. Preheat the Pan

    Get your pan nice and hot over medium-high heat. Make sure the pan is large enough to accommodate the mushrooms in a single layer with space in between. This will help achieve the desired browning.

    3. Sauté the Mushrooms

    Add the oil to the hot pan. Once the oil starts to lightly smoke, add the mushrooms in a single layer along with a pinch of salt. Cook until nicely browned on one side before flipping.

    4. Add Aromatics

    After browning the mushrooms, lower the heat and add the finely grated ginger and chopped scallions. The lower heat at this stage prevents the aromatics from burning, ensuring they lend their flavor to the dish without getting charred.

    5. Add the Soy and Vinegar

    Once the mushrooms are cooked and the aromatics have released their flavors, add in the soy sauce and rice vinegar. Stir well to combine all the flavors.

    Pitfalls and tips

    Selecting the Mushrooms

    Choose fresh maitake mushrooms that are firm, plump, and free from any slimy spots or discoloration. Maitakes are known for their rich, earthy flavor and should smell pleasantly of the woods.

    Cooking the Mushrooms

    Sear the mushrooms in a hot pan with neutral oil in a single layer without crowding, in batches if necessary, until they achieve a deep golden brown color.

    Preparation of Mushrooms

    Gently tear large maitake clusters into smaller, bite-sized pieces for even cooking and to provide more surface area for caramelization. Clean by brushing off dirt rather than washing.

    Building the Flavor

    After searing the mushrooms, add the minced ginger and white parts of the scallions (and minced garlic if using) to the pan, cooking until aromatic but careful not to burn.

    Ginger and Scallion Prep

    Peel and finely mince the ginger, and thinly slice the scallions, keeping the white and green parts separate for different cooking times and flavor profiles.


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