Crispy Maitake Brussels Mushrooms Recipe

Prep vegetables

Separate maitake into bite-sized clusters and trim tough ends. Trim stem ends of Brussels sprouts, halve or quarter sprouts lengthwise so pieces are similar size to mushroom clusters. Mince garlic and shallot; pick thyme leaves from stems; zest half a lemon and reserve the juice.

Roast Brussels sprouts

Preheat a large skillet (or heavy cast-iron) over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add halved Brussels sprouts cut-side down in a single layer. Cook undisturbed 4–6 minutes until deeply caramelized on the cut face. Season with 1/2 tsp salt and 1/4 tsp pepper. Flip and cook 2–3 minutes more until fork-tender but still bright green. Remove sprouts to a bowl and keep warm.

Crisp maitake

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add maitake clusters in a single layer (work in batches if necessary). Let mushrooms sit undisturbed 3–4 minutes to brown, then toss and continue cooking 2–3 minutes until edges are crisp and browned. Add minced shallot, garlic and thyme; sauté 30–45 seconds just until fragrant without burning. Season with remaining 1/2 tsp salt and 1/4 tsp pepper and a squeeze of lemon juice. Return Brussels sprouts to the pan and toss to combine. Keep warm while you make the gravy.

Brown boudin

In a separate medium saucepan over medium heat, add 1 tablespoon butter. Add crumbled boudin sausage and cook 3–4 minutes, stirring, until bits are lightly browned and aromatic. Use a spoon to break up any larger pieces. Remove about 1/4 cup of browned boudin to reserve for garnish if desired.

Make roux

Add remaining 1 tablespoon butter to the pan with boudin. Sprinkle in 2 tablespoons flour and cook, stirring constantly, 1–2 minutes to remove raw flour taste and form a light roux (it should be golden but not dark).

Finish gravy

Slowly whisk in 1 cup stock and 1/4 cup apple cider to the roux, scraping up browned bits. Bring to a gentle simmer, whisking until smooth and slightly thickened, about 3–4 minutes. Stir in smoked paprika, Cajun seasoning, hot sauce, Worcestershire, 1/2 tsp salt and 1/4 tsp pepper. Simmer 2–3 minutes more to meld flavors. Taste and adjust seasoning. If gravy is too thick, whisk in up to 2 tablespoons water or stock to reach desired consistency.

To serve, arrange crispy maitake and Brussels sprouts on a warmed platter or individual plates. Spoon the boudin gravy over and around the vegetables. Scatter reserved browned boudin bits on top for texture, then sprinkle chopped parsley, chives and lemon zest. Serve immediately with extra hot sauce at the table if desired.

Make-ahead & reheat: The mushrooms and sprouts are best cooked just before serving. The gravy can be made up to 2 days ahead and gently reheated, adding a splash of stock if it has thickened.