In my past life, I used to work as a private chef for some of the world's most powerful people. Despite their stratospheric wealth, most had down-to-earth tastes and enjoyed crispy, umami-rich snacks like these oven-roasted maitake mushrooms.
By harnessing the Maillard reaction's transformative power and decreasing their water content, roasting Maitakes elevates these humble mushrooms to flavor-packed marvels. They're perfect for snacking on like potato chips, but they're also a great way to level up the flavor and texture of dishes by serving alongside meats and seafood or as a topping for salads and noodles. I made this Kale & Ramen Salad topped with these over on No Recipes, so check it out.
If your maitake mushrooms come in a plastic pack, I have a little tip that makes a big difference: open the pack and let the mushrooms bask in the sun on a wire rack for about an hour. This helps reduce their moisture content so they crisp properly and boosts their natural Vitamin D content. Maitake mushrooms are already a good source of this essential nutrient, but a little sunbathing can significantly increase their vitamin D levels.
One thing to remember is that the thick stems of these mushrooms might not achieve the same level of crispiness as the caps. Personally, I find the contrast between the crispy caps and meaty stems super satisfying, but if your heart is set on maximum crispiness, try roasting them for longer at a lower temperature.
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Units
Ingredients
- 250 grams maitake mushrooms
- 3 tablespoons olive oil
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 30 grams pecorino romano grated
Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350°F (180°C).
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Shred the 250 grams maitake mushrooms with your hands into pieces that are about 3 ½ inches in size (9cm) and ¾ inch thick (2cm).
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Add the maitakes to a bowl, drizzle them with 3 tablespoons olive oil, and then toss to coat evenly.
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Sprinkle on the ⅛ teaspoon salt, ¼ teaspoon black pepper, and 30 grams pecorino romano, then toss to coat evenly.
- Spread the mushrooms around the parchment-lined pan so they don’t overlap.
- Roast the maitake mushrooms for 15 minutes.
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Remove the pan from the oven and flip the mushrooms over. Continue roasting for another 10-15 minutes or until golden brown and crispy around the edges.
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