Mushroom Recipe

Clean and slice

Gently wipe the maitake with a damp paper towel to remove any dirt. Separate into bite-size clusters. Thinly slice the garlic and finely mince the shallot. Strip thyme leaves from stems and chop parsley; keep lemon juice and soy sauce measured and ready.

Heat pan

Set a large skillet or sauté pan over medium-high heat until hot. Add olive oil and 1 tablespoon butter and swirl to coat.

Sear mushrooms

Add the maitake to the hot pan in a single layer (work in two batches if necessary to avoid crowding). Let mushrooms sear, undisturbed, for 2–3 minutes until golden brown on the bottom. Flip or toss and sear the other side for 2 minutes. Browning concentrates flavor; avoid steaming by keeping the pan hot.

Add aromatics

Reduce heat to medium. Push mushrooms to one side of the pan; add remaining 1 tablespoon butter. When butter foams, add sliced garlic and minced shallot. Sauté 30–60 seconds until fragrant and just beginning to color, stirring so garlic does not burn.

Finish cooking

Stir garlic and shallot through the mushrooms. Add thyme leaves, soy sauce, and lemon juice, scraping any fond from the pan. Cook 1 more minute to marry flavors. Taste and season with salt and freshly ground black pepper.

Remove pan from heat. Stir in chopped parsley and, if using, a light pinch of chili flakes. Adjust seasoning with additional salt, pepper, or a squeeze more lemon if desired.

Serve immediately as a warm side or topping for toasted bread or steamed rice. Recipe yields enough for 2–3 servings as a side or 1–2 as a main.