Recipes › Maitake › Roast Maitake Wedge
Recipe
Roast Maitake Wedge
Thick maitake wedges roasted hot until the tips crisp like pastry — finished with sherry vinegar and flaky salt, this dish needs almost nothing else to carry a plate.
25 minTime
2 as a sideServes
5Ingredients
Made with Maitake
Sherry vinegarRoast chickenThyme
- 1Preheat the oven to 220°C (fan).
- 2Tear the maitake cluster into thick wedges, keeping the base intact so the fronds stay together.
- 3Toss with olive oil and a generous pinch of salt.
- 4Roast on a tray, tip-side up, for 18–20 minutes until the frond tips are crisp and deeply browned.
- 5Drizzle with sherry vinegar immediately while hot, scatter with thyme if using.
Roast tip-side up so the frilled edges get maximum crisp exposure — that's where all the texture is.
