Roasted Maitake Mushrooms with Seaweed Butter – a delicious recipe with boiling water, unsalted butter, Kosher salt, Pepper, maitake, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small bowl, cover the seaweed with the boiling water and let stand until pliable, about 30 minutes.
2
Drain and chop the seaweed; transfer to a bowl.
3
Stir in the butter and season with salt and pepper.
4
Preheat the oven to 425.
5
Arrange the mushrooms on a rimmed baking sheet in a single layer.
6
Drizzle with the olive oil, season generously with salt and pepper and toss to coat.
7
Dollop three-fourths of the seaweed butter over the mushrooms.
8
Roast for about 30 minutes, basting occasionally, until tender, deeply golden and crispy in spots.
9
Scrape the mushrooms and crispy seaweed onto a serving platter and top with the chives.
10
Serve with lemon wedges and pass the remaining seaweed butter at the table.
897
kcal
Calories
98
g
Fat
5
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup dried wakame seaweed (1/2 ounce), 1 cup boiling water, 1 stick unsalted butter, at room temperature, Kosher salt, and more.
Yes, Roasted Maitake Mushrooms with Seaweed Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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