Why should I brine the Maitake mushrooms?

Brining the Maitake mushrooms in salt water for 30-45 minutes helps to tenderize them and infuse them with flavor, preparing them for the blackening process.

How do I prevent the mushrooms from burning while blackening?

Keep a close eye on the mushrooms during searing on med-high heat; you only want to blacken the surface, not burn them, so flip them after about a minute or so per side.

Can I use a different type of mushroom for this recipe?

While Maitake mushrooms are ideal for their texture and ability to form 'breasts,' you could experiment with other hearty, cluster-forming mushrooms like King Oyster or Lion's Mane, though results may vary.

What kind of oil is best for searing the Maitake?

The recipe calls for 1 teaspoon of oil, and a high smoke point oil like avocado or grapeseed would be suitable for the med-high heat searing in a cast iron pan.

How should I serve these Blackened Maitake Breasts?

These are delicious served hot, brushed with BBQ sauce and garnished with fresh cilantro or your herb of choice, perhaps alongside a grain or roasted vegetables for a complete meal.

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Blackened Maitake Breast
[Vegan, Gluten-Free]

WH By: Wicked Healthy

Author Bio

How to make plants taste awesome in fun, innovative recipes. We are brothers, chefs, plant pushers... Read More

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Plated Blackened Maitake Breast, generously coated in Cajun seasoning and BBQ sauce, garnished with fresh cilantro on a white plate.

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Mushroom Recipes

Blackened Maitake Breast [Vegan, Gluten-Free]

Dairy Free

This recipe for blackened Maitake breast is quick, easy, and incredibly delicious. Maitake mushrooms are an incredible meat substitute and the salt brine in this recipe really makes them special. This is a great meal to make when your having company over for dinner.

Ingredients You Need for Blackened Maitake Breast [Vegan, Gluten-Free]

4 cups water
1/2 cup salt
1 pound Maitake mushroom clusters, whole
1/4 cup Cajun seasoning
1/4 cup BBQ sauce
1 teaspoon oil
Fresh cilantro, or herb garnish of your choice

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How to Prepare Blackened Maitake Breast [Vegan, Gluten-Free]

1. Combine the water and salt in a bowl to create your brine.
Add in the Maitake mushrooms and soak them for 30-45 minutes.
Remove them from brine, give the mushrooms a quick rinse and let drip dry a little before cooking.
Sprinkle or dredge seasoning to cover mushroom breasts.
Preheat oven to 400°F.
Heat the cast iron or oven safe sauté pan on med-high heat and add oil.
Place seasoned mushrooms on heated pan and either place another pan on top or a smaller pots lid and slightly press down. Flip them after a minute or so to sear both sides. You only want to blacken them, so keep a close eye to prevent burning.
After searing, place pan with mushrooms in oven and bake for 10-15 minutes.
Remove them from the heat, brush them with BBQ sauce, and plate them.
Garnish the mushrooms with fresh herbs.

Notes

Depending on the mushrooms (cause they’re all different) some steam and liquid will leach out more than others. Be careful when removing the top press so as not to get burned and don’t fret it might take a couple minutes longer to cook, the liquid will dissipate.