Pan-roasted Maitake Mushrooms Recipe

Prepare the Vegetables

Peel the sunchokes and celeriac, then cut them into small cubes. Dice the onion finely.

Sauté the Onion

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Cook the Sunchokes and Celeriac

Add the sunchokes and celeriac cubes to the skillet with the onion. Add salt and pepper. Sauté for about 10 minutes until they start to soften.

Pan-Roast the Maitake Mushrooms

In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the maitake mushrooms and cook for about 5-7 minutes until golden brown and crispy. Season with salt, pepper, and fresh thyme.

Combine and Finish

Once the sunchokes and celeriac are tender, add the vegetable stock to the skillet. Bring to a simmer, then add the pan-roasted maitake mushrooms. Stir gently to combine and cook for another 2-3 minutes to meld the flavors.

Plate the Dish

Serve the pan-roasted maitake mushrooms over the sunchoke and celeriac mixture. Drizzle with additional olive oil if desired, and garnish with fresh thyme.