Add to Favourites
My Favourites
Email this recipe
Print this recipe
Grilled Maitake with Salsa Rossa
Created by AndrewM, Tuesday, 21 September 2010


A very Italian version for Japanese mushrooms.

At a glance
  • 1 lb. maitake, cleaned, tough parts trimmed off, shredded into fist size pieces
  • olive oil
  • salt and pepper
  • 3 red or yellow bell peppers
  • 5 medium yellow onions, peeled and sliced thin
  • 1/4 C. olive oil
  • 1 small jalapeno or serrano chile, minced
  • 3 C. chopped fresh very ripe tomatoes
  • salt
  1. Split the peppers lengthwise and remove the cores and seeds. Skin the peppers using a peeler, then cut them into slices more or less ½-inch wide.
  2. Put the onions and oil in a saucepan and cook over medium heat, stirring, until the onions are wilted and soft but not brown.
  3. Add the peppers and continue cooking over medium heat until both peppers and onions are very soft and their bulk has been reduced by half.
  4. Add the chile pepper, tomatoes, and salt, and continue cooking, letting the sauce simmer gently, for 25 minutes or so, until the tomatoes and oil separate and the fat floats free.
  5. Taste and correct for salt, keep warm.
  6. Toss maitake, olive oil, salt and pepper together gently.
  7. Grill maitake indirectly over medium wood coals.
  8. Turn every three or four minutes, grilling each side until the mushrooms start to brown and caramelize.
  9. Serve topped with salsa.
Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design