miso maitake
This year I’ve been cooking for myself again after a long spell of takeout and traveling, and making nourishing meals has proven one of the best ways I can care for myself. I don’t eat meat, so mushrooms are a big part of my diet and roasted Maitake (Japanese for “Dancing Mushroom”) aka “Hen of the Woods” as it looks like a chicken perched in a nest. Maitake is packed with beta-glucans which support your immune system and also helps to balance blood sugar. Chickpea miso adds a sweet and nutty flavor. I definitely roasted these a bit too long but I like it crispy, and hey it’s Wabi Sabi! Let me know if you try!
Ingredients:
1lb Maitake Mushrooms
2 tsp Chickpea Miso
2 tsp Ghee
Olive oil for drizzling
Salt & pepper to taste
Lemon to serve, optional
Prep:
Preheat oven to 425 degrees.
In a small bowl combine miso and ghee. Heat water and pour in 2 tablespoon of hot but not boiling water to the miso/ghee and stir to combine.
Arrange mushrooms in a roasting pan with parchment paper or on a cast iron skillet/pan.
Drizzle with olive oil and sprinkle on salt and pepper. Dot the mushrooms with miso and ghee concoction.
Place in oven and roast, basting occasionally. for 30-35 min or until petals are golden brown and crispy
