Roasted Maitake Mushrooms Recipe
Comté cheese broth, toasted sunflower seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Comté Cheese Broth
Toasted Sunflower Seeds
Method
Roasting the Maitake Mushrooms
- 1
Prepare the Mushrooms
Preheat the oven to 400°F (200°C). Clean the maitake mushrooms by gently brushing off any dirt. Tear them into smaller pieces.
- 2
Season and Roast
Toss the mushroom pieces with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until golden brown and crispy.
Making the Comté Cheese Broth
- 3
- 4
Add Broth and Cheese
Pour in the vegetable broth and bring to a simmer. Stir in the grated Comté cheese and heavy cream until the cheese is melted and the broth is smooth. Add thyme, and season with salt and black pepper to taste.
Toasting the Sunflower Seeds
- 5
Toast the Seeds
In a dry skillet over medium heat, add the sunflower seeds and toast for about 5-7 minutes, stirring frequently until they are golden brown. Season with salt.