Seared Maitake Mushrooms

mushroom side vegetarian leek healthy vegan bon appétit pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Richard Landau

Makes 4 servings

Source

Ingredients

1 leek, white and pale-green parts only, thinly sliced

Kosher salt

1/2 small shallot, finely chopped

2 cornichons, finely chopped

1/3 cup vegan or regular mayonnaise

2 tablespoons Dijon mustard

1 tablespoon capers, finely chopped

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh tarragon

Freshly ground black pepper

2 garlic cloves, finely chopped

2 tablespoons plus 1/2 cup olive oil

2 8-ounce maitake mushrooms, cleaned, halved through the stem

Kosher salt, freshly ground pepper

Method

Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.

Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 tablespoons water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.

Combine garlic and 2 tablespoons oil in a small bowl. Heat remaining 1/2 cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.

Spoon leek rémoulade onto plates and top with mushrooms.