Blooming Maitake Recipe

Preparation Instructions

1. 1

   Prepare the Puree

   In a saucepan, sauté the sweet onion until translucent. Add the cremini mushrooms and cook until softened. Blend the mixture with a little oat milk until smooth. Season with salt and black pepper.

2. 2

   Prepare the Pickles

   Finely chop the lemongrass and Fresno peppers. In a bowl, combine with rice vinegar and a pinch of salt. Allow to marinate for at least 30 minutes.

3. 3

   Prepare the Dredge

   In a shallow dish, mix oat milk and togarashi spice blend. Dip the maitake mushrooms in the mixture, ensuring they are well-coated.

4. 4

   Cook the Maitake

   Heat a skillet over medium heat with a little oil. Add the dredged maitake mushrooms and cook until golden brown and crispy on all sides.

5. 5

   Serve

   On a plate, spread the mushroom puree, place the crispy maitake on top, and garnish with the pickled lemongrass and Fresno chili.