ROASTED MAITAKE MUSHROOM RECIPE RECIPES

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POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE | BON APPéTIT



Polenta with Roasted Mushrooms and Thyme Recipe | Bon Appétit image

An oven-baked, no-stir polenta that saves you 30 minutes standing at the stove. Serve it with crispy roasted mushrooms and you’ve got dinner.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 10

1½ lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
4 sprigs thyme, plus leaves for serving
6 garlic cloves, smashed
Kosher salt, freshly ground pepper
¼ cup extra-virgin olive oil
2 Tbsp. unsalted butter
1 cup polenta
4 oz. Parmesan, finely grated, plus more for serving
1 Tbsp. red wine vinegar
Flaky sea salt

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
  • Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. (Gradually incorporating the polenta into the water is key to preventing clumps.) Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.
  • Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.
  • Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
  • Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
  • Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

PASTA WITH MUSHROOMS AND CASHEW CREAM RECIPE | BON APPéTIT



Pasta With Mushrooms and Cashew Cream Recipe | Bon Appétit image

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

Provided by Devonn Francis

Yield 4 Servings

Number Of Ingredients 13

1 cup cashews
4 Tbsp. (or  more) extra-virgin olive oil, divided
6 oz. maitake mushrooms, torn into  bite-size pieces
6 oz. shiitake mushrooms, stems removed, torn into bite-size pieces
Kosher salt
1 medium leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise
2 medium shallots, finely chopped
2 garlic cloves, thinly sliced
12 oz. spaghetti or other long pasta
2 Tbsp. nutritional yeast
2 Tbsp. finely chopped parsley
½ lemon
Freshly ground black pepper

Steps:

  • Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 7–9 minutes. Let cool.
  • Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Arrange half of mushrooms in a single layer in pot and cook, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a good toss, then continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil, remaining mushrooms, and more salt.
  • Reduce heat to medium-low and return all of the mushrooms to same pot. Add leeks, shallots, and garlic and cook, stirring often and adding another 1 Tbsp. oil if pan looks dry, until leeks and shallots are translucent and softened, about 4 minutes. Remove from heat.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about  2 minutes less than package directions (the pasta will finish cooking in the pan). Drain pasta, reserving ¾ cup pasta cooking liquid.
  • Blend cashews, nutritional yeast, and pasta cooking liquid in a blender until very creamy. Set cashew cream aside.
  • Return drained pasta to pot with mushroom mixture and add reserved cashew cream. Place over medium heat and cook, stirring well to coat, until pasta is al dente, about 3 minutes. Remove from heat. Add parsley and squeeze in juice from lemon half. Toss well to incorporate.
  • Divide pasta evenly among shallow bowls or plates and top with several grinds of pepper.

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