HOW TO COOK MAITAKE MUSHROOMS RECIPES

Steps:

• In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
• Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
• Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
• Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
• Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
• Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Steps:

• Heat oven to 425 degrees.
• Spread the mushrooms and thyme sprigs in an even layer on a sheet pan and drizzle with 1/4 cup oil. Season with salt and, using your hands, toss to coat. Roast, turning the pan halfway through and tossing the mushrooms, until mushrooms are golden brown and crisp along the edges, about 25 to 35 minutes.
• Meanwhile, prepare the ata din din: As the mushrooms roast, finely chop half of the red onion and transfer it to a small bowl. Add the vinegar, season with a pinch of salt and set aside to pickle while you continue cooking. Using a food processor, coarsely chop the remaining half onion, the roasted red peppers, garlic and ginger. Alternatively, you can chop each ingredient with a sharp knife.
• In a large (12-inch) skillet, heat the remaining 1/4 cup oil over medium. Add the red-pepper mixture and chile halves to the skillet and bring up to a simmer. Continue to simmer, stirring occasionally, until any liquid from the vegetables evaporates and the relish turns a shade darker, about 8 to 10 minutes. Season with salt. Remove the thyme sprigs from the mushrooms and add the mushrooms to the red-pepper relish. Stir to combine.
• Remove from heat, discard the chile pieces and add in the chopped herbs. Stir to combine. Drain the pickled red onion and top the mushrooms with it. Serve hot, alongside some steamed rice or a grain of your choice and fried sweet plantains.