MAITAKE BBQ SKIRT STEAKS

by with No Comment Maitake

At Gratitude Garden Farm, we love finding creative ways to bring the best of farm-fresh ingredients to your table. These Maitake BBQ Skirt Steaks recipe taken from Wicked Kitchen’s blog, are a delicious and hearty plant-forward twist on classic barbecue.

Maitake mushrooms, also known as “Hen of the Woods,” are the star of this dish, with their meaty texture and rich, umami flavor that perfectly mimics the satisfying bite of traditional skirt steak.

Grilled to perfection and brushed with smoky Primal Kitchen BBQ sauce, these Maitake steaks are a mouthwatering addition to any meal—perfect for summer cookouts, weeknight dinners, or as a standout plant-based centerpiece.

Let’s fire up the grill and dive into this irresistible recipe!

INGREDIENTS:

  • 4 tsp coconut oil (or oil of choice)
  • 1 lb Maitake mushrooms, as skirt steaks (This will be a few mushroom clusters.)
  • 1 tsp BBQ seasoning
  • 2 C BBQ sauce (our favorite is Primal Kitchen)
  • 1/2 C beer, pale ale is best
  • 1/4 C sweeter hot sauce
  • 1 tsp salt, coarse grind
  • 1 tsp pepper

INSTRUCTIONS:

1. Heat cast iron pan on medium heat, add 2 T oil right before you place the mushrooms to begin cooking.

2. PRESSING MUSHROOMS: Separately, on 1/2 sheet pan, lay out all mushrooms in whole clusters and with a pastry brush lightly dab 2 T of oil to the mushrooms to apply a light coat in which the seasoning will stick to (or spray lightly with spray oil). Then add to heated cast iron pan and weigh down with additional cast iron pan or heavier cover to create a press. Cook for 2 -3 minutes like this, then flip over (make sure there is a little bit of oil on the pan when flipping the first time to eliminate any sticking and tearing of the steaks). Sprinkle a bit more of the bbq seasoning and press down again. Repeat this process several times until mushrooms are condensed and pressed into crispy golden brown steaks with minimal to no liquid in the pan.

NOTE – depending on the mushrooms (cause they’re all different) some steam and liquid will leach out more than others. be careful when removing the top press so as not to get burned and don’t fret it might take a couple minutes longer to cook, the liquid will dissipate.

3. SAUCING: When the ‘shrooms are pressed ready and golden brown, remove from heat and assemble on a 1/2 sheet pan. In a medium size bowl, add BBQ sauce, beer and Spicy Marshal Haute Sauce and whisk together well. Lather the ‘Shroom steaks heavily with BBQ sauce mixture on both sides. If you want to prep these the day before, allow them to marinate in the BBQ sauce over night.

4. GRILL: On medium hot grill, place each Maitake steak on grill and cook on each side for 5 minute intervals, being mindful not to burn too much. Every 5 minutes baste the steaks with extra sauce to coat and add moisture. After several times of this and desired char is achieved remove from heat and platter. Allow to cool a couple minutes before slicing. Depending on the size of the steaks, serve sliced with fresh herbs and extra BBQ sauce, warmed for dipping.

Notes: Use this same method for oyster mushrooms. Oysters tend to hold more water so take note, when pressing these they will leach out more liquid – that’s ok. Be aware, they will have a softer more juicy texture much like a chicken breast in comparison.

Two medium to large cast iron pans or one cast iron and one or two bricks wrapped in tin foil will be needed in the beginning press process. It can be done with other style pans, you’ll just have to watch closely to make sure there is no burning, if you feel it’s burning, lower heat slightly and or add a table spoon of water or beer to help with that. The result we are looking for is a golden brown, nicely pressed mushroom that will mimic the meat textures you’re looking to recreate

Recipe by wicked kitchen

MAITAKE MUSHROOM TOAST

by with No Comment Maitake

This Maitake Mushroom Toast recipe from Leisure Fan Club is made with earthy, umami-rich Maitake mushrooms, also known as “Hen of the Woods”. They are sautéed to golden perfection and served atop crispy, rustic bread. With their meaty texture and deep flavor, Maitake mushrooms transform a humble slice of toast into an elevated, nourishing meal.

Whether you’re looking for a quick breakfast, a hearty snack, or a light lunch, this recipe delivers on taste, texture, and elegance.

INGREDIENTS:

  • 1 tbsp Unsalted butter
  • 1 clove Garlic Minced
  • 1 cup Leeks Thinly sliced
  • 4 oz Maitake mushrooms (broken into pieces)
  • 1/4 cup Dry white wine
  • 2 tbsp Creme fraîche
  • 1/4 cup Parmigiano Reggiano (finely grated)
  • 1 tbsp Lemon juice
  • Salt To taste
  • Black pepper To taste
  • 1 tbsp Chives or chive flowers (finely chopped if chives, separated if flowers)
  • 2 slices toasted sourdough
  • 2 Large eggs
  • 1 splash White vinegar

INSTRUCTIONS:

  1. Add butter to a large pan and melt over medium heat. Then add minced garlic and cook until fragrant. This should be about 30 seconds. Add sliced leeks and cook until tender (stirring • occasionally), about 5 minutes. Then add maitake mushrooms. Cook (also stirring occasionally) until those too are tender. This should be another 5-8 minutes. Add white wine and stir. Then cook for a couple minutes, or until the wine has evaporated. Now add the creme fraîche, followed by the parmigiano reggiano. Stir to coat, then season to taste with salt and pepper. Finally, toss with lemon juice and set to the side.
  2. Poach your eggs! (Or cook them however you’d like.) To do this, fill a small saucepan about halfway with water and bring it to a boil. Add a splash of white vinegar, followed by your eggs (I like to put them in individual ramekins before adding them to the pot). Reduce heat to low, and let cook for 4 minutes, then transfer them to a paper towel lined plate with a slotted spoon. If you haven’t already, toast your sourdough while the eggs poach.
  3. Now assemble! Add half the mushroom and leek mixture to each slice of sourdough, then top each one with a poached egg. Sprinkle chive flowers or finely chopped chives on top, and enjoy!

Recipe by Leisure Fan Club

MAITAKE TACOS

by with No Comment Maitake

We love discovering new ways to bring farm-fresh mushrooms to your table, and this Maitake Taco Recipe from Chez Us is a true game-changer. Maitake mushrooms, also known as “Hen of the Woods,” are the perfect plant-based filling with their meaty texture and deep, earthy flavor. Paired with bold seasonings and fresh toppings, these tacos are a delicious and satisfying twist on a classic favorite.

Perfect for a weeknight dinner, Meatless Monday, or a festive taco night, this recipe is easy to make, packed with nutrients, and bursting with flavor.

Grab your tortillas and let’s dive into this irresistible dish!

INGREDIENTS:

INSTRUCTIONS:

  1. Place a large frying pan over medium-low heat and add the olive oil along with the onion. Stir and cook for 2 minutes. Add the garlic and stir for another minute.
  2. Add the mushrooms, stir to mix the ingredients and then cook over medium-low heat for 3 minutes. Add the taco seasoning, orange juice, and water. Bring to a simmer, lower the heat to a very low simmer and cook, stirring often until the mushrooms are tender and the liquid has mostly evaporated.
  3. Add the date syrup, stir and cook until the edges of the mushrooms are slightly crispy; about 3 – 5 minutes. Season to taste with salt and pepper.
  4. Place the cilantro into a small bowl and add 1/2 of a lime juiced. Stir and set aside.
  5. Place the avocado along with the sour cream, cumin, and juice from 1 lime into a small bowl and mix well to make the avocado crema smooth.
  6. Warm the tortillas.
  7. To serve, place a taco on a plate add some mushrooms, radishes, cilantro mixture, onions, and avocado crema.
  8. Eat!

Recipe by Chez US