Hen-of-the-woods: frilled clusters that roast into crisp-edged, meaty slabs. A variety-specific method — because each mushroom is its own ingredient, not a garnish category.
What you need
Ingredients
Servings
2
300 g
🍄 Maitake ›
2 tbsp
🧈 Butter ›
1 tbsp
🫒 Olive Oil ›
1 clove
🧄 Garlic ›
1 pinch
🧂 Flaky Sea Salt ›
1 tbsp
🌿 Parsley ›
Add all to shopping list
Mise en place
Before you start
10m
Prep
12m
Cook
22m
Total
2
Serves
Equipment
Sheet pan
Chef's knife
2 steps
Method
1
Tear the cluster into 4 thick slabs (torn edges crisp better than cut ones). Oil, salt, and roast at 220°C, 18–20 minutes, flipping once, until the frills shatter.
Learn the technique ›
2
Finish with butter melted over and a squeeze of lemon — serve like the steak it thinks it is.
From the chef
Notes
Mushroom law applies to every variety: dry them well, give them space, and salt at the end — salt early and they sweat instead of sear.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.