Charred Maitakes Over Juniper Créme Fraîche
miso mirin brushed + charred maitakes over smoked juniper crème fraîche, a drizzle of clover honey and spicy micro greens
Course: SideCuisine: Asian, French, BBQDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
15
minutesEquipment
- Cast Iron Skillet
- Grill
Ingredients
3 tbsp white miso paste
2 tsp honey
1 tbsp mirin
1 tsp rice wine vinegar
1/4 tsp kosher salt
2 lbs maitake mushrooms, cleaned and broken into large pieces
8 oz créme fraîche
1 tbsp juniper berries
1 drizzle honey
1 handful spicy micro greens
1 handful applewood wood chips, soaked 30 mins
Directions
- Heat chimney of charcoal until lightly covered in ash (about 20-25 mins). Setup up for 2 zone heating. Add wood chips to smoker box or directly on coals. Close lid and heat to 450-500 degrees.
- While heating, prepare glaze by mixing miso, honey, mirin, rice wine vinegar and salt in a small bowl. If necessary, thin with 1 tsp water at a time to create thin, but not watery texture.
- Place cleaned and broken down mushrooms on sheet pan. Pat any moisture dry.
- Brush glaze lightly on both sides of mushrooms.
- Grill uncovered, turning occasionally, until charred and crispy around the edges, and cooked through (10 mins). Move to indirect heat to finish cooking if charring too fast. Remove back to sheet pan and cover with foil to keep warm.
- Add créme fraîche to small shallow cast iron skillet and place on cool side of grill. Add juniper berries directly into hot coals and cover grill.
- Smoke créme fraîche about 5 mins or until completely melted and lightly brown on surface.
- To plate, spread créme fraîche on bottom of large shallow bowl. Scatter mushrooms around. Drizzle with a tiny bit of honey and top lightly with micro greens. Serve immediately.