Maitake Mushrooms With Goat Cheese Fresno Pepper Vinaigrette Recipe

Prepare mushrooms

Clean the maitake by gently brushing or trimming any dirty stems; avoid rinsing under running water to preserve texture. Tear the cluster into bite-sized fronds (about 1–2 inch pieces). Pat any damp areas dry with paper towel.

Cook mushrooms

Heat a large wide skillet over medium-high heat until hot (about 2–3 minutes). Add 2 tablespoons extra-virgin olive oil and 1 tablespoon butter. When butter foams, add the mushrooms in a single layer (work in two batches if necessary to avoid crowding). Let cook undisturbed 3–4 minutes to develop a deep golden sear, then stir or flip pieces and cook another 2–3 minutes until well browned and tender.

Add minced garlic (finely minced or grated) and continue cooking 30–45 seconds until fragrant but not burned. Add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon fresh thyme leaves; toss to combine. Finish with 1 teaspoon fresh lemon juice and remove from heat. Taste and adjust seasoning.

Prepare Fresno pepper

Remove the stem and seeds from the Fresno pepper for milder heat (leave some seeds if you want more heat). Finely chop the pepper. If you prefer, roast the pepper under a broiler or in a hot skillet until charred, then peel and chop for a smoky note.

Make vinaigrette

In a small bowl or blender/food processor, combine 3 oz soft goat cheese, the chopped Fresno pepper, 1 tablespoon finely minced shallot, 1.5 tablespoons red wine vinegar, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard. Pulse to combine, then stream in 4 tablespoons extra-virgin olive oil while blending to emulsify. If the dressing is too thick, whisk in up to 1 tablespoon warm water or milk to reach a pourable but creamy consistency. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to taste. Adjust acidity or honey as desired.

Taste and set aside at room temperature. If made ahead, refrigerate and bring back to room temperature and whisk before using.

Arrange 2 cups baby arugula or microgreens on a serving platter or divide among 4 plates (serves 4). Place warm seared maitake mushrooms on top of the greens.

Drizzle the Fresno pepper goat cheese vinaigrette over the mushrooms and greens (about 1 to 1 1/2 tablespoons per serving). Sprinkle flaky sea salt (about 1/8 tsp per plate) and a light crack of black pepper.

Serve with 8 toasted crostini or sliced baguette on the side and lemon wedges for squeezing. If desired, spoon a small extra dollop of vinaigrette onto the crostini and top with a piece of mushroom for a canapé.

Serve immediately while mushrooms are warm. Leftover vinaigrette will keep in the refrigerator for up to 3 days; rewhisk before using.