Best 2 Grilled Maitake Mushrooms Recipes

**Grilled Maitake Mushrooms: A Savory and Versatile Culinary Delight**

Maitake mushrooms, also known as hen-of-the-woods, are prized for their earthy, slightly sweet flavor and meaty texture, making them a versatile ingredient in various cuisines. Grilling brings out their inherent flavors while adding a smoky, charred aroma. This article presents a collection of grilled maitake mushroom recipes that showcase their versatility, from simple yet flavorful skewers to hearty main courses and delectable side dishes. Whether you're a seasoned grill master or a novice cook, these recipes offer a range of options to tantalize your taste buds and impress your dinner guests. From classic grilled maitake mushrooms with garlic and herbs to innovative recipes like maitake mushroom tacos and grilled maitake mushroom salad, this article provides a culinary journey that celebrates the unique charm of this extraordinary fungus.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MAITAKE MUSHROOMS

Grilled Maitake Mushrooms image

Categories Sauce Mushroom Side Marinate Fall Boil

Yield serves 4

Number Of Ingredients 9

Ingredients

1 cup olive oil
1/2 cup soy sauce
2 scallions, green and white parts separated and green parts thinly sliced
2 cloves garlic, peeled and crushed
2 tablespoons honey
5 tablespoons white wine
Salt and freshly ground black pepper
1 1/2 pounds maitake mushrooms
1/2 bunch watercress, roots trimmed

Steps:

Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 tablespoons of the wine in a blender and blend until smooth. Season with salt.
Cut the maitake into slices 1 inch thick. It's important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill. To avoid this problem, simply pick up the mushroom and look at where the stem is. Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact. Place the slices in a shallow rimmed dish and coat them with the marinade. Cover and refrigerate overnight.
Heat a grill until it's very hot and arrange the maitakes on the grill, reserving the marinade. Press the slices with a metal spatula to form grill marks, and brush them with some of the reserved marinade. Grill for 3 minutes, then turn and press down with the spatula again. Brush with some of the remaining marinade and grill for 2 minutes more. Set the maitakes aside.
Heat a sauté pan over high heat and add the reserved marinade and the remaining 3 tablespoons white wine. Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon.
To serve, arrange a bed of watercress on four individual plates. Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress. Season with salt and pepper. Spoon the sauce over the mushrooms and garnish with the scallion greens.

BUFFALO GRILLED MUSHROOMS

Buffalo Grilled Mushrooms image

Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms' moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that's a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they're cooked through.

Provided by Ali Slagle

Categories dinner, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds medium to large mixed mushrooms (such as crimini, shiitake or maitake, or a combination; not portobello), stemmed
Olive oil
2 tablespoons Buffalo-style hot sauce, such as Frank's
1 large garlic clove, finely chopped
Kosher salt and black pepper
2 tablespoons unsalted butter, cubed and refrigerated
1 1/2 ounces firm blue cheese, sliced or crumbled
A few sprigs of parsley, for garnish (optional)

Steps:

Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.

Tips:

Choose the right mushrooms: Maitake mushrooms, also known as hen of the woods, have a meaty texture and a mild, slightly nutty flavor that makes them perfect for grilling. Look for mushrooms that are firm and have no signs of bruising or damage.
Clean the mushrooms properly: To clean maitake mushrooms, use a soft brush to remove any dirt or debris. You can also rinse them under cold water, but be sure to pat them dry before grilling.
Marinate the mushrooms: Marinating the mushrooms in a mixture of olive oil, garlic, herbs, and spices will help to enhance their flavor. You can marinate the mushrooms for as little as 30 minutes or up to overnight.
Grill the mushrooms over medium heat: Grilling the mushrooms over medium heat will help to prevent them from burning. Cook the mushrooms for 5-7 minutes per side, or until they are tender and slightly charred.
Serve the mushrooms immediately: Grilled maitake mushrooms are best served immediately. You can serve them as a side dish, or you can add them to your favorite pasta, salad, or soup.

Conclusion:

Grilled maitake mushrooms are a delicious and versatile dish that can be enjoyed in many different ways. With their meaty texture and mild flavor, they are a great addition to any meal. Whether you are grilling them for a backyard barbecue or adding them to your next pasta dish, grilled maitake mushrooms are sure to please everyone at the table.