Seared Maitake Steak with Cauliflower Mash
Seared Maitake Steak with Cauliflower Mash
The picture says it all, I hope! Rich savory and easy to make. There is nothing like mushroom steaks and this will melt any mushroom lovers heart for sure.
I have love mushrooms my whole life. I am so grateful to be living in a time where mushroom varieties are so abundant. Maitake is the Japanese name but some also call these “Hen of the Woods” mushrooms. These polypore mushroom grow in clusters at the base of trees, particularly oaks. English also call these “ram’s head” and “sheep’s head”. It is typically found in late summer to early autumn. Today I actually found this Organic Maitake in Costco of all places. It’s MARCH!!!
This is the top:
It is one large cluster that can be chopped, sliced and even roasted whole. You can also dry them and make a healthy immune building tea or make supplements. Other benefits from studies have been to lower blood pressure, help regulate blood sugar, cancer prevention and of course weight loss but I’m not going there.
With Real Whole Food on the rise, I love reading other peoples food blogs because everyone seems to have their own version of some recipe from long ago. Then there’s new recipes like veganism which 20 years ago most people didn’t even know what a vegan was. Hubby and I are actually flexitarians (if we are doing labels) so even though this recipe could easily be vegan; I did use real dairy butter and milk for the mash.
You will need:
1 Maitake (aka hen of the woods)
3 white or russet potatoes
2 leeks or you could use 6-8 green onions
1 bunch of curly kale or 2 bunches of spinach
2 cloves of garlic
milk and butter for mashing
fresh ground pepper (no extra salt)
avocado or refined coconut oil (it does not taste like coconuts)
For the Pan Sauce you will also need
butter and liquid aminos (this will give you that Umami you crave)
You can buy Bragg at most grocery stores including World Market thats it!
lets get cooking, shall we…
Start with peeling, cubing and boiling your potatoes in salted water (cap full); once your potatoes have been boiling for 10 minutes add chopped cauliflower, boil together for another 10 minutes until soft then drain. While the mash is cooking sauté the leaks or onions in a pan with butter and garlic, then top with the kale or spinach add the broth, cover and kill the heat.
After three minutes transfer to oven and keep it on warm. I like to put my dinner plates in at this time too because I hate hot food on cold plates. I use my cast iron to sear shroom because I think it sears the best (I also don’t have a stainless fry pan lol) After greens are finished get that cast iron pan hot but not smoking , drop in a slab of butter and some avocado oil, now start searing the Maitake.
Oops my one steak broke but hubby will eat it anyways😋
Each side will take approximately 3 to 4 minutes to get that nice sear.
Pop that in the oven uncovered (if you want to keep the crispy edges) then finish your mash, start by placing your potatoes and cauliflower drained into the hot pot add a tablespoon of butter and mash it down.
To get your potatoes really fluffy use a hand electric mixer but do not over mix or you will end up with a glue potato paste. I do this in a heated glass bowl never a nonstick pan. Add a cup plus of milk and start mixing your potatoes, they will drink it up becoming fluffy and whipped. Fold in the greens, start plating, mash down, shroom on top, then quickly get that pan back to the burner. Drop a tablespoon of butter in the pan juice, a few tablespoons of aminos, heat, mix and drizzle on top. Now grab some wine a fork and knife. Mangiare “everybody eat” oxox
Tips and Info:
When boiling root veggies like potatoes I always use Redmond Real Salt
If I don’t have veggie broth on hand, I will steam and deglaze with vodka because it will not transfer flavor like white wine.
You could use a little watered down soy but it is nothing like aminos and most likely contains GMOs.
What is Umami?
Umami aka savory is the fifth flavor of bitter, salty, sweet, and sour. Umami represents a meaty or brothy taste to people’s taste buds, it creates that explosion of “mmm” more please!! Just to be clear, I NEVER USE MSG!! I avoid it at all cost unless it is naturally occurring. Read on…
People taste umami through taste receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. This info can be found on Wikipedia.
Bragg does not add any MSG to its liquid amino products. However, MSG is found naturally occurring in many foods, such as mushrooms, tomatoes, parmesan cheese, and soybeans. Since Bragg Liquid Aminos is made from soybeans, there can be some very small amounts of naturally occurring MSG.
Umami has been linked to some health benefits too: People who eat more umami-filled foods have a healthier appetite, body weight, and overall health, according to a recent study in the journal Flavour. This info is also posted on the Braggs website.
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Vegan swaps whip those potatoes with a bit of veggie broth and olive oil, not to much or they will be oily and slimy. Then you can add your vegan butter and just a splash of almond milk if you choose. You can also toss in some white onions while boiling to help thicken as well.
Vegan Butter ~ you can use store bought but my issue is the ingredients list including Palm oil which I stay away from because harvesting is killing the rainforest and orangutans. I also make all my soap recipes palm free.
Here are two great vegan blogs on butter xoxo