Setas Maitake Selladas

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant vegan dish features seared maitake mushrooms, celebrated for their delicate, ruffled texture and deep earthy flavour. By pressing the mushrooms into a hot frying pan, they develop beautifully crisp, golden edges that contrast perfectly with their tender, meaty centres. The addition of a garlic-infused oil in the final moments of cooking ensures every bite is rich and aromatic, elevating this simple fungus into a truly gourmet experience.

To balance the savoury intensity of the mushrooms, they are served alongside a vibrant leek rémoulade. This creamy dressing, spiked with Dijon mustard, capers and fresh tarragon, provides a bright acidity that cuts through the richness. It is a sophisticated choice for a plant-based starter or a light lunch, offering an impressive blend of textures and tastes that will delight both vegans and meat-eaters alike.

Ingredients for Seared Maitake Mushrooms

1 puerro, solo las partes blancas y verde pálido, finamente cortado
Sal kosher
1/2 chalota pequeña, finamente picada
2 cornichons, finely chopped
80ml vegan or regular mayonnaise
2 cucharadas de mostaza de Dijon
1 tablespoon capers, finely chopped
1 cucharada de eneldo fresco picado
1 cucharada de estragón fresco picado
Pimienta negra recién molida
2 dientes de ajo, finamente picados
2 cucharadas más 120 ml de aceite de oliva
60g maitake mushrooms, cleaned, halved through the stem
Sal kosher, pimienta recién molida

How to make Seared Maitake Mushrooms

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 45ml 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 120ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.