Crispy Maitake Mushroom Recipe
Locally foraged maitake mushroom, vegan XO, green peppercorn emulsion
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.
Maitake Mushrooms
Vegan XO Sauce
Green Peppercorn Emulsion
Method
Preparing Vegan XO Sauce
Soak Dried Mushrooms
Soak dried shiitake mushrooms in warm water for about 30 minutes until softened. Drain and chop finely.
Make the Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and ginger, sauté for 2 minutes. Add the chopped shiitake mushrooms, soy sauce, maple syrup, and chili flakes. Cook for 5-7 minutes until thickened. Stir in sesame oil and set aside.
Cooking Maitake Mushrooms
Prepare Mushrooms
Clean the maitake mushrooms gently with a damp cloth. Tear them into bite-sized pieces.
Cook Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the maitake mushrooms, season with salt and black pepper. Sauté for about 8-10 minutes until crispy and golden brown.
Making Green Peppercorn Emulsion
Prepare Emulsion
In a blender, combine green peppercorns, lemon juice, and salt. Slowly drizzle in the olive oil while blending until emulsified. Adjust seasoning to taste.
Plating
Serve
Plate the crispy maitake mushrooms, drizzle with vegan XO sauce, and finish with green peppercorn emulsion.
