Maitake Roasted with Brown Butter + Thyme
The mushroom that does the work. Just don't crowd the pan.
- Total time
- 30 min
- Hands-on
- 12 min
- Servings
- 4
- Difficulty
- easy
Maitake fruit bodies torn into rosettes, roasted hot in brown butter with thyme. The frilly edges crisp while the centers stay tender. This is the dish that justifies maitake's price tag — the texture variation across a single rosette (crisp / tender / buttery) is unique to this species.
Method
- 1
Preheat oven to 425°F. Place a sheet pan in the oven to heat.
- 2
In a small saucepan, melt butter over medium and continue cooking until milk solids brown and the butter smells nutty, ~3 minutes. Off heat. Add thyme and garlic and let infuse for 2 minutes.
- 3
Pull the hot sheet pan from the oven. Drizzle with olive oil. Add maitake rosettes in a single layer with space between them. Drizzle with the brown butter (strain out garlic if you don't want it to burn).
- 4
Roast for 15-18 minutes, flipping halfway, until edges are deeply crisp and centers are tender.
- 5
Transfer to plates. Finish with flaky salt, black pepper, and a small squeeze of lemon. Serve as a side or atop polenta.
Notes + variations
- •Don't crowd the pan — roasted maitake needs space to crisp. Two pans if necessary.
- •Pairs exceptionally with seared steak, roasted chicken, or buttered polenta.
Grow it yourself
This recipe pairs with the following cultivated strains. If you're growing at home, here's what to plant.
Cooking workflow
Save this to your SavedRecipe pantry
SavedRecipe is the planner-side of the platform — pantry tracking, meal planning, household memory. Drop this recipe into your saved collection to plan around it.
Save to my SavedRecipe collection →