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.
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
- 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.
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.