With Garlic Aioli
Maitake mushrooms are also known as Hen of the Wood mushrooms. I absolutely love the large floral shape of these mushrooms. It has a very earthy flavor. The word ‘Maitake’ means dancing in Japanese. It is said that the mushroom got this name because people started dancing around it when it was first discovered. This mushroom is typically found in the Fall months and it not only tastes great but is also very healthy for you. The Maitake or Hen of the Wood mushroom is considered a medicinal mushroom because it is full of antioxidants, vitamin B and C, potassium and fiber. The mushroom is being tested to see its effectiveness in regulating cholesterol. A 2013 study found that the Maitake mushroom reduced cholesterol levels in mice which lead researchers to believe that there are benefits to eating these mushrooms. The mushroom is best used the same day you buy it but if you need to store it you should put it in a paper bag in the refrigerator. They are very delicate and crisp up on the edges when roasted or fried. I have tried this recipe by frying the mushroom in oil and of course it is delicious but I really wanted to keep this recipe a little healthier so I think roasting the mushroom is equally as good. Ok, maybe not equally, but definitely a close second. If you want to try frying the Maitake you will need to put it on a skewer so you can gently place it in the vegetable oil. Fry the mushroom until crispy and then sprinkle with salt and pepper after you remove it from the oil and place it on a paper towel to drain. Remove the skewer and serve with the garlic aioli. The garlic aioli adds a lot of flavor to this dish and works well with the earthy flavor of the mushroom. It’s simple to prepare and can be made ahead of time and stored in the refrigerator. Making it ahead of time will give the flavors time to blend. Always use fresh lemon juice and garlic when making the aioli. I like to put the aioli on the side so people can use as much as they want.
A fresh squeeze of lemon is essential to brighten the aioli and give it a little zing. Regular lemon is fine but use Meyer if you can find it.
This Maitake mushroom recipe is super easy to prepare and pairs well with many main dishes. Serve it with seafood, chicken or meat. It makes a great side dish to serve family style or you can serve it as an appetizer before dinner.
Roasted Maitake Mushroom
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1½ tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- Preheat Oven to 325
- gently brush off any dirt from mushroom with a paper towel
- Trim stem a little. It's ok if the mushroom breaks into large pieces.
- Place mushrooms on baking sheet and spray with olive oil
- Sprinkle with salt and pepper
- Roast for 45-50 minutes until edges are crispy
Make the Aioli
- mix mayonnaise, garlic, lemon juice, salt and pepper together
- Serve the mushroom with aioli and some lemon wedges