Feta-Rubbed Maitake Mushrooms

Massive Puny Recipes has always embodied what I take notice of to be a properly-rounded dish—straightforward and rapid, yet highly-impactful. In mild of Emma Laperruque’s departure, I desired to place discontinuance care of the spirit of her little ingredient record/huge model ethos alive while staying staunch to the neighborhood-driven aspect of Food52, which fueled my decision to transform BLR into a collaborative column. To any extent further, you’ll be listening to from an array of recent and rising voices within the food and recipe trend world. At Food52, we imagine in constructing neighborhood via food, and I will’t name to mind a bigger approach to salvage that than with this column.

So, with that, I’d like to re-welcome you to Massive Puny Recipes. First up: Hali Bey Ramdene, a writer, editor, and producer who makes a speciality of constructing innovative projects within the food and wellness residence. I’ll let her place discontinuance it from right here. —Emily Ziemski, Meals Editor

Feta is what I name a “excessive impact cheese.” Love Pecorino Romano, entertaining cheddar, and blue cheese, good somewhat of bit of feta can magnify the scale of deliciousness of a dish or meal with its salty, pretty, creamy qualities. This after all, is why we like cheese the manner we salvage. It’s complex and performs good with other food visitors.

Correct now, mushrooms are the food visitors maintaining my consideration. And I’m now now not alone. Haven’t you seen the resurgence of curiosity in fungi? Is it our focal point on extra plant-essentially essentially based attractive? The will for meals that promise properly being? I’d wager it is the total above. Nonetheless, our rediscovery of their versatility within the kitchen map we are attractive them extra veritably and making an strive out recent-to-us kinds with the form of curiosity that reminds us how enjoyable it can furthermore fair even be to place discontinuance a gape at one thing diversified—even on a Tuesday night for dinner.

In case your approach to dinner is already sharp in the end of run, this sheet pan of feta-rubbed maitake mushrooms may well furthermore very properly be calling to you too. Right here’s tips on how to reply to. Acquire maitake mushrooms—veritably identified as rooster-of-the-woods. They’re brownish-grey feathery clumps that develop to be rich and earthy when cooked. Search them out at your farmers market for the freshest of the current, otherwise, distinctiveness grocery stores or Asian markets are an ethical wager.

As soon as cleaned and dried, rub the mushrooms down with a creamy blend of feta, herbs, and honey. Roast them except they provide off their juices and develop deeply golden and crisp.

Out of the oven, they’re prime for a knife and fork meal with a brightly dressed salad on the aspect. As a rule, I like to heap them into a split baguette slathered within the final bits of the feta rub and quit with frilly inexperienced lettuce. One bite of all that huge model, and I’m reminded it’s customarily the limited issues—like that container of feta that by no map seems to head tainted at the relieve of the fridge—that salvage quite quite a bit of heavy lifting. —Hali Bey

Directions

1. Heat oven to 425ºF. In a little bowl, combine the feta, oil, garlic, oregano, lemon juice, salt, and pepper. Smash with a fork except a creamy paste kinds.
2. Using your palms, rub the paste over the mass of mushrooms, gently working the paste between the feathery layers of mushrooms except coated. Attach the mushroom in a forged-iron pan and roast except the mushroom clusters are deep golden brown and peaceful, about Half-hour.
3. Remove from the oven and drizzle with honey while soundless scorching. Sprinkle with extra salt. Support with any final feta dip.