Best 4 Whole Roasted Maitake Steaks With Japanese Sweets And Leeks Mash Recipes
**Indulge in the Symphony of Flavors: Roasted Maitake Steaks with Japanese Sweets and Leeks Mash**
Embark on a culinary journey with our delectable roasted maitake steaks, masterfully paired with Japanese sweets and a creamy leeks mash. These succulent maitake mushrooms are roasted to perfection, infusing them with a smoky, earthy flavor that dances on the palate. Their meaty texture provides a satisfying bite, while the Japanese sweets, made from sweet potato and sugar, offer a delightful balance of sweetness and nuttiness. The leeks mash, prepared with tender leeks, creamy butter, and a hint of nutmeg, adds a velvety richness to the dish, creating a harmonious symphony of flavors. This exquisite combination will tantalize your taste buds and leave you craving more.
JAPANESE SWEETS-AND-LEEKS MASH
This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy stew or braise.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Combine potatoes and turnips in a pot and cover with water by 2 inches. Bring to a boil; season generously with salt. Boil until vegetables are tender and easily pierced with the tip of a knife, 12 to 15 minutes. Reserve 1 cup cooking water, then drain and return vegetables to pot.
- Meanwhile, melt butter in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring a few times, until leeks are tender but not developing any color, 5 to 7 minutes.
- Transfer mixture to pot with vegetables, along with 1/3 cup reserved cooking water and sesame oil. Mash to combine; season with salt, white pepper, and more sesame oil, 1/4 teaspoon at a time. Stir in more cooking water, a little at a time, to reach desired consistency.
WHOLE ROASTED MAITAKE STEAKS WITH JAPANESE SWEETS-AND-LEEKS MASH
How's this for a magnificent, meat-free entrée? The maitake mushroom is serendipitously steak-size, and looks regal atop the Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted at high heat, the maitake's texture concentrates to near-porterhouse perfection.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. In a bowl, whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper.
- Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmed-sides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper.
- Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes. Serve mushrooms over mash, drizzled with remaining soy-lime dressing and sprinkled with rice seasoning.
CAULIFLOWER STEAKS WITH ROMESCO SAUCE
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
- Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Serve with romesco sauce and topped with herbs or microgreens.
GRILLED RAMPS WITH ASPARAGUS
Think of ramps as wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.
- Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.
- Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.
Tips:
- Choose the right maitake mushrooms. Look for maitake mushrooms that are firm and have a slightly sweet smell. Avoid mushrooms that are slimy or have a strong odor.
- Roast the maitake mushrooms at a high temperature. This will help to caramelize the mushrooms and give them a delicious flavor.
- Use a variety of Japanese sweets. This will add sweetness and complexity to the dish. Some good options include mochi, dango, and kuzukiri.
- Make sure the leeks are cooked through. They should be soft and tender, but not mushy.
- Serve the dish immediately. This will ensure that the mushrooms are still hot and crispy.
Conclusion:
Whole roasted maitake steaks with Japanese sweets and leeks mash is a delicious and unique dish that is perfect for a special occasion. The maitake mushrooms are roasted until they are caramelized and crispy, and the Japanese sweets and leeks mash adds a sweet and savory flavor. This dish is sure to impress your guests.
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