Crispy Maitake Mushrooms Recipe
Shaved Onion, Black Lime, Toasted Sesame, Guajillo Mole
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
Onion
Guajillo Mole
Garnish
Method
Preparing the Mushrooms
- 1
Clean the Mushrooms
Gently clean the maitake mushrooms with a damp cloth to remove any dirt. Avoid washing them under running water as they can absorb moisture.
- 2
Shave the Mushrooms
Slice the maitake mushrooms into thin pieces for better crispiness.
- 3
Season the Mushrooms
In a mixing bowl, toss the shaved mushrooms with olive oil, salt, and black pepper until evenly coated.
Cooking the Mushrooms
- 4
Heat the Pan
Heat a large skillet over medium-high heat until hot.
- 5
Making the Guajillo Mole
- 6
Prepare the Guajillo Chilies
Remove the stems and seeds from the guajillo chilies. Soak them in hot water for about 15 minutes until softened.
- 7
Blend the Mole
In a blender, combine the soaked chilies, garlic cloves, tomato paste, vegetable broth, cumin powder, and salt. Blend until smooth.
- 8
Cook the Mole
Pour the blended mixture into a saucepan and simmer over low heat for 10-15 minutes, stirring occasionally until thickened.
Preparing the Garnish
- 9
Slice the Shallots
Thinly slice the shallots and set them aside.
- 10
Prepare the Black Lime
Cut the black lime in half or into wedges for garnish.
Assembly
- 11
Plate the Dish
On a serving plate, spread a generous amount of guajillo mole. Top with crispy maitake mushrooms, sliced shallots, and sprinkle with toasted sesame seeds.
- 12
Garnish
Finish with black lime on top for an extra burst of flavor.
