Name: Maitake Risotto with Lemon-Thyme
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: Gourmet mushroom
Ingredients: 8 oz Maitake, torn into 2-inch clusters; 2 Tbsp olive oil; 1 tsp kosher salt (for mushrooms); 6 cups vegetable or chicken broth, kept warm; 3 Tbsp unsalted butter, divided; 1 small yellow onion, finely diced; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 2/3 cup grated parmesan; 1 tsp lemon zest; 2 tsp fresh thyme leaves; Salt + pepper to taste

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Maitake Risotto with Lemon-Thyme

Vegan swaps inside

Slow-stirred arborio finished with roasted Maitake clusters on top — the contrast between creamy rice and crispy edges of the mushroom is the whole dish. Brightened with lemon zest and fresh thyme at the end.

10min Prep

35min Cook

45min Total

Serves 4 Yield

Medium Difficulty

Ingredients

Make it vegan

Swap dairy butter for vegan butter and parm for nutritional yeast or a vegan parm shred. Use vegetable stock instead of chicken.

MotorSpores test kitchen

Steps

Heat oven to 425°F. Toss Maitake clusters with olive oil + 1 tsp salt on a sheet pan. Roast 18 minutes, tossing once, until edges crisp.

Meanwhile, warm broth in a small pot — keep it gently simmering.

Melt 2 Tbsp butter in a wide heavy skillet over medium. Sauté onion 4 minutes until translucent.

Add rice, stir 90 seconds to toast lightly.

Pour in the wine. Stir until absorbed.

Ladle in 1 cup of warm broth. Stir occasionally until mostly absorbed. Repeat, one cup at a time, until rice is creamy and just al dente — usually 18-22 minutes total.

Off heat, stir in remaining 1 Tbsp butter, parmesan, lemon zest. Season.

Plate the risotto. Top each portion with the roasted Maitake clusters. Shower with thyme + extra parmesan.

Maitake Risotto with Lemon-Thyme

Steps

Other ways to cook Maitake

Roasted Maitake Clusters with Brown Butter & Sage

Maitake "Fried Chicken" Sandwich