20 minutes
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.
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.
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.
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.
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.
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.
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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