This is a quick 15-minute recipe for Maitake Mushroom Steaks. They’re pan-fried Maitake mushrooms coated in a Japanese-style sauce with soy sauce and vegan butter! The sauce is packed full of flavor and umami, perfectly complimenting the savory Maitake mushrooms.
[日本語のレシピはここをクリック]
Ingredients You Need
Here’s a list of the ingredients you will need to make this Japanese-style Maitake Steak.
- maitake mushrooms
- potato starch
- vegan butter
- low-sodium soy sauce or tamari
- mirin
- black pepper
for garnish (optional)
- parsley
- sesame seeds
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
Maitake Mushrooms – aka hen-of-the-woods. If you don’t have maitake mushrooms, you can use cluster oyster mushrooms instead.
Potato starch – can be subbed with cornstarch
Mirin – is a type of rice wine with a slightly sweet, tangy flavor. It’s a staple ingredient for many Japanese dishes, especially since it pairs really well with soy sauce. It’s readily available at Asian supermarkets and on Amazon, but if you don’t have mirin, add tbsp of dry sherry or dry white wine , plus 1/4 tbsp of brown sugar.
How To Make Maitake Mushroom Steak
A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. From start to finish, it takes about 15 minutes.
Lightly dust maitake mushrooms with potato starch.
Heat vegan butter in a frying pan, and cook the mushrooms on medium-low heat for 5 minutes.
Cooking Tip: Use a spatula or a potato masher to flatten the mushrooms. Keep pressing down on them the entire time they’re cooking. This way, you get a more even sear and crisp on them.
After 5 minutes, flip the mushrooms over and cook for an additional 3 minutes, until browned and crispy on the edges.
Once the mushrooms are seared, reduce the heat to low, and add soy sauce, mirin and black pepper. Stir and coat both sides of the mushrooms with the sauce.
Plate and garnish with sesame seeds and parsley (optional). Enjoy!
Looking for other mushroom recipes?
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Maitake Mushroom Steak
Ingredients
- 200 grams maitake mushrooms
- potato starch for dusting or cornstarch
- 20 grams vegan butter
- 1 tbsp low-sodium soy sauce or tamari
- 1/2 tbsp mirin see Ingredient Notes for substitution
- black pepper to taste
for garnish (optional)
- sesame seeds
- chopped parsley
Instructions
- Lightly dust maitake mushrooms with potato starch.
- Heat vegan butter in a frying pan, and cook the mushrooms on medium-low heat for 5 minutes.Cooking Tip: Use a spatula or a potato masher to flatten the mushrooms. Keep pressing down on them the entire time they're cooking. This way, you get a more even sear and crisp on them. After 5 minutes, flip the mushrooms over and cook for an additional 3 minutes, until browned and crispy on the edges.
- Once the mushrooms are seared, reduce the heat to low, and add soy sauce, mirin and black pepper. Stir and coat both sides of the mushrooms with the sauce.
- Plate and garnish with sesame seeds and parsley (optional). Enjoy!
舞茸ステーキ
舞茸のバター醤油ソテーの作り方を紹介します。
たかがキノコ、されどキノコの舞茸！
厚みがあってジューシー、食感はとても肉肉しく、食べ応えがある舞茸はヴィーガン料理で肉の代用によく使われる食材です。
そんな舞茸を今回はステーキ風に調理しました！
材料は6つ、15分で作れる簡単レシピです。是非お試しください！
必要な材料
舞茸 石づき（根元）のついた、大きめの舞茸
片栗粉
ヴィーガンバター
醤油、みりん、胡椒
レシピの詳細は下部のレシピカードをご覧ください。
舞茸のバター醤油ソテー
Ingredients
- 舞茸 200g 舞茸 石づき（根元）のついた、大きめの舞茸
- 片栗粉 適量
- ヴィーガンバター 20g
- 醤油 大さじ1
- みりん 大さじ1/2
- 胡椒 お好みで
Instructions
- 舞茸に片栗粉をまぶす。舞茸の石づき（根元）は切らずに、塊のまま使います。
- フライパンにヴィーガンバターを溶かし、中火で舞茸を焼く。片面5分焼いて、しっかり焼き色が付いたら、ひっくり返してさらに3分焼く。焼き方のポイント：調理中、舞茸をフライ返しかマッシャーで押して平たくする。ムラなく、こんがり焼き上がります。
- 焼けたら、火を弱火にして、醤油、みりん、胡椒を加える。全体にタレが馴染んだら、出来上がりです！お好みで白ゴマやパセリをトッピングにお召し上がりください。
