These gochujang and butter roasted maitakes pack some serious wow factor as a vegetarian dinner centerpiece. Due to maitake’s loose structure, the craggy fronds get crisp and deeply caramelized, while the stems remain lusciously tender and buttery. This has quickly become a house favorite, as it’s easy to throw together, while boasting some serious funky-umami flavor.
Recipe Notes
- While you can certainly try to sub other mushrooms, I wouldn’t recommend it. You won’t get a similar texture contrast between the edges and center.
- If you can’t find gochujang, you can sub sriracha. You will lose some of the funky flavor that gochujang brings, and it will be significantly more spicy, so adjust ratios if needed.
These gochujang and butter roasted maitakes pack some serious wow factor as a vegetarian dinner centerpiece. Due to maitake’s loose structure, the craggy fronds get crisp and deeply caramelized, while the stems remain lusciously tender and buttery. This has quickly become a house favorite, as it’s easy to throw together, while boasting some serious funky-umami flavor.
Ingredients
12 oz whole maitake mushroom heads (do not break apart from the stem), about 2-3 heads
3-4 tbsp butter, softened
1 tbsp gochujang
Oil
Sherry vinegar
Salt and pepper to taste
Chopped scallions, or any other herb of your choice, for serving
Lemon wedges, for serving
Directions
- Preheat the oven to 425 degrees
- Mix together the softened butter and gochujang until combined.
- Arrange the maitakes on a large oven proof skillet, preferably cast iron.
- Drizzle with oil and season with salt and pepper (the gochujang has a good amount of salt in it, so season less than you usually would).
- Lightly drizzle each head with about a tsp of sherry vinegar (no need to measure).
- Dollop the butter on top of the mushrooms, working some dollops into the nooks and crannies.
- Roast in the oven for a total of about 30 minutes, removing from the oven every 10 minutes or so to baste.
- Sprinkle with herbs and serve with lemon wedges.
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