Spicy Harissa Maitake Mushrooms
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These spicy mushrooms are one of my favorite fresh-from-the-farmers-market side dishes to make. I pan sear the mushrooms in a large cast iron skillet until they are a beautiful deep golden brown and then coat them with a sweet and spicy sauce. They come together so easily and seem to pair well with almost everything I make at home that I find myself making these nearly once a week! Maitake mushrooms are so good at reducing cholesterol and supporting your heart health that they make them into supplements. But I'd rather eat them like this with dollops of cool yogurt and fresh cilantro!
- Serves 4 servings
Ingredients
- 1/4 cup harissa or favorite hot sauce
- 3 tbsp Just Date Syrup
- 16 oz maitake mushrooms or chanterelles
- olive oil
- yogurt for garnish
- fresh cilantro for garnish
Instructions
- Clean the mushrooms and separate the clumps gently into bite-sized pieces.
- Heat a large cast iron skillet over medium-low heat and drizzle olive oil.
- Spread mushrooms in pan so maximum surface touches hot pan.
- Gently press mushrooms to flatten slightly.
- Allow mushrooms to sear without disturbing, occasionally checking for deep golden brown color.
- Be patient with this step to get maximum umami.
- When bottoms are beautiful color, add harissa in dollops.
- Stir mushrooms until well coated.
- Continue flipping and searing until deeply colored but not burnt.
- Add date syrup and coat evenly.
- Remove from heat and season to taste.
- Garnish with yogurt and cilantro.
by Dr. Sylvie Charles Royston
