Elegant and striking, hen-of-the-woods mushrooms, also known as maitake, take on a delightful crispiness when fried. You'll know they're almost done when the sizzling oil begins to settle. In this dish, marinara sauce and freshly grated Parmigiano-Reggiano cheese elevate these crispy mushrooms with an Italian-Canadian twist.
Total Time:
25 mins Servings:
4
Ingredients
2 cup marinara sauce
Canola oil
1 ¼ pound fresh whole hen-of-the-woods (maitake)
Kosher salt, to taste
Freshly grated Parmigiano-Reggiano cheese, for
serving
Finely chopped fresh flat-leaf parsley, for garnish Lemon wedges, for serving
Directions
Heat marinara in a medium saucepan over medium, stirring
occasionally, until hot, about 5 minutes.
Cover and keep warm over very low.
Pour oil to a depth of 3 inches in a large, heavy saucepan
or Dutch oven; heat over medium-high until oil reaches 350°F.
Working in batches if needed, fry mushrooms in hot oil,
carefully turning occasionally, until just crisp, about 5 minutes.
Transfer to a plate lined with paper towels to drain.
Trim off tough ends; season with salt to taste.