Fried Maitake Mushrooms with Chili and Cilantro
8 servings
25 minutes
Fried maitake mushrooms with chili and cilantro are a vibrant representation of Chinese cuisine, where spicy and rich flavors are skillfully combined. Maitake, known for their delicate woody aroma and light crispy texture, reveal their richness during frying, acquiring a caramelized crust. The heat of chili de arbol complements the depth of flavor, while star anise adds exotic notes of Eastern spices to the dish. Soy sauce and broth enhance the richness, while brown sugar balances the composition with subtle sweetness. The finishing touch is fresh cilantro and shallots that add freshness and aroma. This dish is perfect as a spicy appetizer or an accompaniment to rice, immersing you in the atmosphere of traditional Chinese cuisine.
1
Tear the maitake mushrooms into large pieces of 7-8 cm.
- Fresh mushrooms: 900 g
2
Heat oil in a large wok or high-sided pan until smoking. Add half of the chili and star anise and stir-fry, shaking the pan, for about 20 seconds. Lay half of the mushrooms in a single layer and fry, without turning, until caramelized and crispy, about 4 minutes. Shake the pan and continue to fry for another 2 minutes until caramelized and crispy.
- Vegetable oil: 0.3 glass
- Dried chile de arbol: 10 pieces
- Star anise: 8 pieces
- Fresh mushrooms: 900 g
3
Use a slotted spoon to remove the mushrooms, chili, and star anise from the wok and place them on a plate. Put the wok on the heat and repeat the same actions with the remaining pepper, anise, and mushrooms.
- Dried chile de arbol: 10 pieces
- Star anise: 8 pieces
- Fresh mushrooms: 900 g
4
Transfer all the mushrooms, pepper, and anise to a wok, add ginger and garlic, and stir-fry, shaking the pan, until a pleasant aroma arises for about 30 seconds. Pour in soy sauce, broth, add sugar, and simmer, stirring, until the sugar dissolves and the ginger and garlic soften for about 1 minute. Transfer the mushrooms, spices, and chili to a large serving dish and sprinkle with cilantro and scallions.
- Ground ginger: 2 tablespoons
- Finely chopped garlic: 1.5 tablespoon
- Soy sauce: 0.3 glass
- Vegetable broth: 2 tablespoons
- Brown sugar: 1.5 tablespoon
- Cilantro (coriander leaves): 0.5 glass
- Shallot: 3 heads