Maitake Mushrooms are also called hen of the woods. These are great when you want a “meaty” texture. The key to getting that “meaty” texture is pan searing and pressing the mushrooms before you barbecue. This recipe is for cooking in the oven.
- 4 Maitake mushrooms
Heat a large heavy skillet (I used cast iron) over medium heat. Make sure your cast iron is seasoned, or use a little oil to keep the mushrooms from sticking.
Place the mushrooms into the skillet. Place a heavy skillet on top of the mushrooms to press them. Cook for about 2 minutes. Turn over the mushrooms and repeat the pressing process. Continue to turn and press the mushrooms (about 10 minutes) until the mushrooms are golden, crispy steaks and all the liquid is gone.
- 1/3 c balsamic vinegar
- 1/2 c coconut aminos
- 1 tbsp Smokey Southwestern Seasoning
- 1 c favorite barbecue sauce
Combine all of the ingredients into a medium size saucepan. Bring marinade to a boil. Reduce heat and simmer until marinade is reduced by 1/3 to 1/2 the volume.
Coat the mushroom steaks liberally with the marinade. Let marinate for at least one hour. The longer the mushrooms marinate the more flavor you will have.
Preheat oven to 400 degrees. Place marinated mushrooms onto baking sheet. Flip and baste mushrooms about every 10 minutes. Roast for about 30-40 minutes.
Serve. Eat. Enjoy.