This recipe is part of the One big recipe: Fusion Dinner Delight [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
Togarashi Mayo:
- ⅓ cup (80 ml) mayonnaise
- 1 tablespoon (15 ml) Sriracha
- 2 ½ tablespoons (37 ml) shichimi togarashi
Asian Chimichurri:
- 3 scallions
- 3 cloves garlic
- 1-inch (2.5 cm) knob ginger, chopped
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) fish sauce
- 1 bird’s eye chili
- ½ cup (120 ml) parsley, leaves and stems
- ½ cup (120 ml) cilantro, leaves and stems
- ½ cup (120 ml) Thai basil, leaves only
- ¼ cup (60 ml) mint, leaves only
- ⅔ cup (160 ml) vegetable oil
- 1 tablespoon (15 ml) sesame oil
- Salt
Asian Mignonette:
- ⅓ cup (80 ml) rice vinegar
- ⅓ cup (80 ml) Chinese black vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 shallot, minced
- 1 tablespoon (15 ml) minced ginger
Roasted Maitake:
- 4 whole maitake mushrooms
- 2 tablespoons (30 ml) salt
- 2 tablespoons (30 ml) dashi powder
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (15 ml) butter
- ½ shallot
- 2 garlic cloves, crushed
- 3 sprigs thyme
Method
For the Togarashi Mayo:
- In a bowl, combine the mayonnaise, Sriracha, and togarashi. Mix well and refrigerate until needed.
For the Asian Chimichurri:
- In a food processor, combine the scallions, garlic, ginger, vinegar, fish sauce, chili, parsley, cilantro, basil, mint, vegetable oil, and sesame oil. Pulse to combine, season with salt, and refrigerate until needed.
For the Asian Mignonette:
- In a bowl, combine the rice vinegar, black vinegar, soy, shallot, and ginger. Whisk lightly to combine and refrigerate until needed.
For the Roasted Maitake:
- Preheat the oven to 400 F (205 C).
- Cut a cross into the stems of the mushrooms but leave them attached. In a small bowl, combine the salt and dashi powder. Season the mushrooms well with this mixture and leave to sit for 5-6 minutes.
- Meanwhile, place a large cast-iron pan over medium-high heat. Add the vegetable oil, and when shimmering, carefully and the mushrooms to the pan.
- Sear on all sides, roughly 1 minute per side, and end with the mushrooms standing up in the pan. Add the butter, shallot, thyme, and garlic cloves. Baste the mushrooms with the foaming butter for 2-3 minutes.
- Transfer the whole pan to the oven and roast the mushrooms until tender, but not falling apart, 4-5 minutes.
- Transfer the roasted mushrooms to serving plates and serve immediately, encouraging guests to tear pieces off and dip in the Togarashi Mayo, Asian Chimichurri, and Asian Mignonette.