Maitake mushrooms sliced and soaked in a Thai marinade with leeks, tamari, and curry powder, are grilled and served as a side dish even picky eaters will love.
Course Side Dish
Cuisine Grilling
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Marinating Time 4 hourshours
Total Time 4 hourshours22 minutesminutes
Servings 6Servings
Calories 281kcal
Author Ligia Lugo
Ingredients
2poundsMaitake mushrooms
For the marinade
¾cupolive oil
¼cuptamari
6wild leeks- cut into small pieces, or you could use scallions in a pinch
3tablespoonsmaple syrup
1teaspooncurry powder
3tablespoonswhite wine- dry, such as chardonnay
¼teaspoonsea salt
⅛teaspoonground black pepper
Instructions
Clean the maitake's by quickly running them under water. Set on paper towels to drain.
Slice in ¾" thick slices and lay out in a casserole dish or two for marinading.
Making the marinade:
Add all of the marinade ingredients to a blender.
I forgot to mention that I got the wild leeks (ramps) from Whole Earth Harvest too!
Blend until everything is smooth and completely blended. It only takes about a minute.
Pour the marinade evenly over the prepared mushrooms.
Cover the casserole with plastic wrap and place in the refrigerator for at least 4 hours.
When ready to cook grill over medium high heat for 3-5 minutes on each side.
Ready to eat!
Notes
Grill about 3-5 minutes on each side for the perfect side dish.