Seared Maitake Mushroom Steaks with Balsamic Reduction

Seared Maitake Mushroom Steaks with Balsamic Reduction

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

When seared, these delicate mushrooms develop a crispy texture and make for a dramatic presentation. This recipe uses a separate skillet, like a panini press, to press the mushrooms, enhancing browning and flavors. Start preparation with the balsamic reduction, preparing the meal as the vinegar slowly reduces.

Ingredients

  • 1 cup balsamic vinegar
  • 4 cloves garlic, minced
  • Extra virgin olive oil for cooking mushrooms
  • 4 maitake mushrooms (8-ounces), cleaned and halved through the stem
  • Sea salt and freshly ground pepper, to taste
  • 1/4 cup chopped, roasted walnuts
  • 2 tablespoons chopped parsley

Directions

Gently heat the vinegar in a nonreactive saucepan until it simmers. Lower the heat and simmer until vinegar is reduced by half and coats the back of a spoon. Remove from the heat and set aside to cool. The vinegar will thicken as it cools, attaining a syrup consistency. Any leftover balsamic reduction can be stored in a glass container for several weeks.

Add minced garlic to 1/4 cup olive oil and stir to combine. Set aside.

Place mushrooms in a bowl and drizzle with just enough olive oil to coat them lightly, tossing for even distribution. Season with salt and pepper.

Heat a 1/4-inch of olive oil in a heavy, large skillet over medium-high heat, also heat a second skillet (same size or smaller) without oil.

When oil shimmers, place mushrooms, presentation-side down, in the skillet with oil, then press the empty heated skillet on top of the mushrooms. Cook for about 3 minutes, until mushrooms are golden and lightly crisp. Turn the mushrooms, pressing once again with the empty skillet, and cook for another 3 minutes.

Add the garlic and additional oil, if needed. Reduce the heat to low. Cook until the garlic is fragrant and begins to brown, about 1 minute.

Serve atop cauliflower white bean mash, accompanied by the balsamic reduction and garnish with chopped, roasted nuts and parsley.

Copyright 2019, M. Evezich, Original recipe