Recipe · Mushroom 101
Roasted Maitake Clusters with Brown Butter & Sage
VeganMaitake crisps like no other mushroom. Tear into large clusters, roast at 425°F, finish with brown butter and crispy sage. The edges shatter; the centers stay rich. This is the dinner-party play.
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1
Heat the oven to 425°F. Position a rack in the upper third.
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2
Tear the Maitake into large clusters about 2-3 inches across — keep the feathery edges intact for maximum crisp.
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3
On a sheet pan, toss the clusters with olive oil, kosher salt, and pepper. Spread in a single uncrowded layer.
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4
Roast 18-22 minutes, flipping halfway, until edges are deeply golden and crispy and centers are tender.
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5
While the mushrooms roast, brown the butter: melt in a small skillet over medium heat, swirling, until milk solids turn deep amber and it smells nutty — about 4 minutes.
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6
Add sage leaves and let them sizzle and crisp, 30 seconds. Remove from heat.
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7
Stir lemon juice into the brown butter.
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8
Plate the roasted maitake. Spoon brown butter and crispy sage over the top.
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9
Finish with flaky salt and shaved parmesan if using. Serve hot.
Steps
More from this mushroom
Other ways to cook Maitake
Maitake "Fried Chicken" Sandwich
Maitake's branched ruffles hold buttermilk-marinade and crisp into something that genuinely echoes fried chicken — same shatter, same juiciness. Hot-honey drizzle + pickles on a soft potato bun.
Maitake Risotto with Lemon-Thyme
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.