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Gallery Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash Credit: David Malosh Recipe Summary prep: 5 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 1/4 cup reduced-sodium soy sauce 1 teaspoon grated lime zest, plus 2 tablespoons fresh juice 1/4 cup vegetable oil, plus more for drizzling Kosher salt and freshly ground pepper 4 clusters (each 3.5 ounces) maitake mushrooms (aka hen-of-the-woods) 1 recipe Japanese Sweets-and-Leeks Mash Rice seasoning (furikake), for serving

Cook’s Notes For a vegan version, swap out the butter for coconut oil or vegetable oil. You can also sub in tamari for soy sauce to make this dish gluten-free. 

Gallery Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash Credit: David Malosh

Recipe Summary prep: 5 mins total: 30 mins Servings: 4

Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash      Credit: David Malosh

Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash

Credit: David Malosh

Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash

Recipe Summary prep: 5 mins total: 30 mins Servings: 4

Recipe Summary

prep: 5 mins total: 30 mins

Servings: 4

prep: 5 mins

total: 30 mins

prep:

5 mins

total:

30 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/4 cup reduced-sodium soy sauce 1 teaspoon grated lime zest, plus 2 tablespoons fresh juice 1/4 cup vegetable oil, plus more for drizzling Kosher salt and freshly ground pepper 4 clusters (each 3.5 ounces) maitake mushrooms (aka hen-of-the-woods) 1 recipe Japanese Sweets-and-Leeks Mash Rice seasoning (furikake), for serving

Directions

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.

Cook’s Notes For a vegan version, swap out the butter for coconut oil or vegetable oil. You can also sub in tamari for soy sauce to make this dish gluten-free. 

Cook’s Notes

For a vegan version, swap out the butter for coconut oil or vegetable oil. You can also sub in tamari for soy sauce to make this dish gluten-free. 

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All Reviews for Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash

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All Reviews for Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest