Seared Maitake Mushrooms

Ingredients

• •1 whole leek, white and pale-green parts only, thinly sliced
• •1 to taste Kosher salt
• •½ small shallot
• •2 whole cornichons
• •⅓ cup vegan or regular mayonnaise
• •2 tablespoons Dijon mustard
• •1 tablespoon capers
• •1 tablespoon fresh dill
• •1 tablespoon fresh tarragon
• •1 to taste black pepper
• •2 cloves garlic
• •2½ cup olive oil
• •2 8-ounce maitake mushrooms
• •1 to taste Kosher salt
• •1 to taste black pepper

Cooking Instructions

1. 1.

   Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.

   10 min

2. 2.

   Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 tablespoons water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.

   5 min

3. 3.

   Combine garlic and 2 tablespoons oil in a small bowl. Heat remaining 1/2 cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.

   8 min

4. 4.

   Spoon leek rémoulade onto plates and top with mushrooms.

   2 min