Here’s a simple sautéed recipe to prepare maitake mushrooms using garlic, soy sauce, and sesame oil! These earthy, peppery hen of the woods mushrooms create a delicious side dish or can enhance stir-fries and noodle bowls.

What is a maitake mushroom?

The maitake mushroom (Grifola frondosa) is an edible fungus that grows at the base of trees; they are light brown and form feathery clusters. Commonly referred to as the hen of the woods mushroom, it is indigenous to North America, Europe, and China. This variety has been enjoyed for centuries in China and Japan; in Japanese, maitake translates to “dancing mushroom.”

Possible health benefits

In addition to their taste, maitake mushrooms may offer health advantages. Research indicates that the maitake mushroom might be more effective than other mushrooms in preventing or treating cancer. This variety is also abundant in antioxidants, vitamins B and C, and fiber, among other nutrients.

How to store and clean

Keep the mushrooms in a paper bag in the refrigerator (not in the produce drawer). They can remain in their original packaging. The optimal way to store mushrooms is in a paper bag, allowing them to breathe. Place them in the main compartment of the refrigerator for good airflow, avoiding the produce drawer.

Rinse them quickly for cleaning. If there’s any dirt, quickly rinse the mushrooms. Just be careful not to soak them, as they may get soggy.

How to cook maitake mushrooms

Maitake mushrooms have a strong, slightly peppery taste, so balance that with various savory and salty flavors during cooking. The sautéed maitake mushroom recipe below combines them with soy sauce, sesame oil, and garlic using a Japanese-style method.

– Tear them into 3-inch pieces with your fingers. There’s no need for a knife! Just separate them with your hands to preserve their organic shapes.
– Sauté on medium-high heat for 2 minutes on one side, then 1 minute on the other. We recommend sesame oil (regular, not toasted).
– Add seasonings and cook for 1 minute. Include minced garlic, soy sauce, and a dash of Sriracha.

Ways to serve maitake mushrooms

While maitake mushrooms make a fantastic simple side dish, I enjoy adding them to more substantial meals. Here are some of my favorite serving ideas:

– Noodle bowls: Mix them with soba noodles for a quick meal.
– Stir fry: Include them in any vegetable stir-fry.
– Pizza toppings: I love them on mushroom pizza.
– Ramen: Add them to a steaming bowl of mushroom ramen for added earthiness and texture.
– Grain bowls: They are an excellent protein addition to quinoa or rice bowls.
– Pasta dishes: Incorporate them into creamy mushroom pasta or mix them with simple garlic butter noodles and Parmesan.

Dietary notes

This mushroom recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Sautéed Maitake Mushrooms

Ingredients:
– 8 ounces maitake mushrooms
– 2 tablespoons sesame oil (regular, not toasted)
– 2 medium garlic cloves
– 2 tablespoons tamari or soy sauce
– ⅛ teaspoon kosher salt
– ⅛ teaspoon Sriracha (or ¼ teaspoon rice vinegar)
– For garnish: chopped chives or sliced green onions (optional)

Instructions:
1. Clean the mushrooms and dry them. Tear them into 3-inch pieces with your fingers. Mince the garlic.
2. In a non-stick or cast iron pan, warm the sesame oil over medium-high heat. Add the mushrooms and sauté for 2 minutes. Flip the mushrooms and cook for an additional minute on the other side.
3. Add the garlic and sauté until soft and fragrant, about 30 seconds. Stir in the soy sauce, Sriracha, and salt, and cook for another minute until tender, stirring occasionally. Remove from heat. Serve right away as a side, garnished with sliced chives or green onion tops, or alongside soba noodles.

Mushroom Risotto: Incorporate button mushrooms into a creamy risotto for a hearty and indulgent meal.

Mushroom Soup: Replace the mushrooms in a traditional mushroom soup with button mushrooms for a cozy dish.

Stuffed Mushrooms: Stuff button mushrooms with cheese and herbs for a tasty starter.

Mushroom Stir Fry: Toss button mushrooms into a vegetable stir fry for enhanced texture and flavor.

Mushroom Tacos: Use sautéed button mushrooms as a filling in vegetarian tacos.

This set is just $23.
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# This Corn Pudding is Absolutely the Best Ever

This corn pudding is an exquisite dish that blends luscious, creamy corn custard with the crunch and texture of corn kernels for contrast. The experience of savoring corn pudding can be eye-opening, as many have found, including myself during an unforgettable journey to North Carolina.

## Buxton Hall Corn Pudding

The first occasion I sampled corn pudding was at Buxton Hall, a BBQ establishment in North Carolina that has since shut its doors. This dish was unlike anything I had tried before, more akin to a custard than the standard Jiffy Box-based recipes available online. The straightforward nature of the ingredients—basic pantry and refrigerator items—makes it simple to whip up, and I have crafted several batches using fresh corn.

## What is Corn Pudding?

Corn pudding is fundamentally a corn casserole that is particularly favored in the Southern United States and is often featured on Thanksgiving tables. It serves as an excellent side dish, pairing well with a variety of meals. Consider it a softer, more tender relative of cornbread or the more robust sibling of creamed corn. This gentle, spoonable corn custard is bound together by eggs and a hint of thickener, resulting in a dish that is both delicate and gratifying.

## How to Create the Simplest Corn Pudding

Preparing corn pudding is remarkably easy. Simply mix the ingredients together until just smooth, pour the mixture into a casserole dish, and bake. Allow it to cool a bit before serving to bring out its flavors.

## Corn Pudding Ingredients

This recipe steers clear of Jiffy Mix, opting instead for whole, fresh components:

– **Corn**: Fresh corn is ideal, although frozen or canned can also suffice.
– **Eggs**: Supply structure to the custard.
– **Heavy Cream**: Contributes a rich creaminess.
– **Buttermilk**: Adds tang; can be substituted with a blend of cream, water, and a splash of vinegar or lemon juice.
– **Sugar**: Optional, depending on your sweetness preference.
– **Butter**: A small amount enhances the corn taste.
– **Baking Powder**: Assists in fluffing the pudding.
– **Cornstarch**: Utilized as a thickener, delivering a silky texture.

## Cornstarch

Though the original recipe recommends flour, I opt for cornstarch for its knack for achieving a smoother texture. Incorporating cornstarch in corn pudding feels appropriate, considering the dish’s primary ingredient.

## Corn Season

Late summer marks the peak season for corn, with fresh ears available at supermarkets and roadside stands. The delight of fresh corn is unmatched, especially when sourced directly from the field. Visiting corn drive-thrus has become a beloved tradition, ensuring easy access to the freshest corn.

## The Finest Corn is Freshly Picked

Freshly picked corn is sweeter, juicier, and more flavorful than any other type. Many farms provide u-pick experiences, and visiting these sites can be an enjoyable way to celebrate the harvest season. The joy of returning home with freshly picked corn is wonderful, as the scent fills the vehicle.

## Corn Drive-Thru

The idea of a corn drive-thru may sound whimsical, but it is a genuine experience. You simply drive up, request your preferred quantity, and receive freshly picked corn. The thrill of bringing home this delectable produce is difficult to match.

In summary, corn pudding is a dish that has enchanted me, and I urge everyone to attempt making it. Its creamy, sweet, and slightly savory flavor profile renders it a stellar addition to any meal. Happy pudding-ing!