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Whole Roasted Maitake with Miso Butter

D'Artagnan | Yield: serves 4
This simple method of whole roasting hen-of-the-woods mushrooms yields both crispy petals and tender hearts. The compound miso butter adds richness and gives the deliciously earthy mushrooms an umami boost. Great as a side dish or a meatless main course when served over soft polenta.
Roasted Hen of the Woods Mushrooms with Miso Butter Recipe | D’Artagnan

Ingredients

  • 2 tablespoons white miso
  • 2 teaspoons sake (optional)
  • 4 tablespoons unsalted butter, at room temperature
  • 1½ pounds Fresh Organic Maitake Mushrooms
  • ¼ cup olive oil
  • Coarse salt & freshly ground black pepper
  • ½ lemon, cut into wedges, for serving (optional)

Preparation

  1. Preheat oven to 425 degrees F.
  2. In a small bowl, stir together miso and sake (if using). Add butter; mix well until smooth. (Miso butter can be made several days ahead of time, just cover in plastic wrap and form into a log. Refrigerate or freeze until ready to use.)
  3. Arrange mushrooms in a single layer in a large cast iron pan or on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Very gently toss to coat. Dot mushrooms with 3 tablespoons of miso butter. Roast, basting occasionally, until mushroom hearts are tender and petals are deeply golden and crispy, about 30-35 minutes.
  4. Serve with remaining miso butter and lemon wedges on the side.