Served with a thick lemon yogurt sauce, this steak is a satisfyingly flavorful combo that will make you want to lick your plate clean. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
Trim any tough bits off the stems of the maitake. Split the clump of maitake mushrooms in half so that you have two pieces that are roughly the same thickness.
Set the maitake mushrooms on a tray and place them in the sun for one hour, with the gills facing up.
To make the yogurt sauce, whisk the Greek yogurt, lemon zest, lemon juice and salt together in a small bowl and keep it refrigerated while you prepare the steaks.
When you're ready to make the steaks, drizzle the olive oil evenly over both pieces of maitake and then sprinkle on the thyme and garlic. Generously salt and pepper the maitake to taste.
Place the seasoned maitake steaks in a frying pan and then place a heavy pan or pot on the mushrooms to press them down.
Turn the heat onto medium and fry the maitake on one side until golden brown. Remove the weight and flip the mushrooms over and then put the weight back on them. Fry until golden brown.
Remove the weight and flip the mushrooms over, frying them on the first side until it crisps.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme