Chef Iliana Regan of Elizabeth Restaurant takes hen-of-the-woods mushrooms (also known as maitake) and dusts them in panko breadcrumbs before crisping them up and serving them with a roasted garlic aioli.

To learn more, read "Into the Woods."

Fried Mushrooms with Aioli

Recipe adapted from Iliana Regan, Elizabeth Restaurant, Chicago, IL

Yield: 2 to 4 servings

Prep Time: 20 minutes

Cook Time: 1 hour and 10 minutes

Total Time: 1 hour and 30 minutes


For the Garlic Aioli:

1 head garlic

1 teaspoon extra-virgin olive oil

1 teaspoon fresh lemon juice

2 teaspoons warm water

1 egg yolk

½ teaspoon salt

¾ cup canola oil

For the Fried Mushrooms:

¼ cup all-purpose flour

¼ cup rye flour

1 cup panko

Kosher salt and freshly cracked black pepper, to taste

3 egg yolks, beaten

1 cup heavy cream

½ cup corn starch, for dredging

8 ounces hen-of-the-woods mushrooms, sliced into 2-ounce portions

3 tablespoons extra-virgin olive oil

1 tablespoon butter

1 cup micro greens or sprouts

1 teaspoon fresh lemon juice

Garlic aioli, for plating


1. Make the aioli: Preheat oven to 350°. Using a paring knife, cut off the top ½ inch from the head of garlic. Place garlic on foil, cut side up. Drizzle the bulb with 1 teaspoon olive oil and wrap tightly in the foil. Roast until soft, about 1 hour. Unwrap and let the garlic cool.

2. Squeeze the garlic from the skins into a medium mixing bowl. Add the lemon juice, water, egg yolk and salt. Very gradually whisk in the canola oil, drop by drop, until the mixture is well emulsified. Continue adding the oil in a steady stream, whisking constantly, until all of the oil is incorporated and the mixture is thick. Make ahead: The aioli can be made ahead, then covered and chilled. Bring to room temperature before using.

3. Make the fried mushrooms: In a medium bowl, combine the all-purpose flour, rye flour, panko and salt and season with pepper; set aside.

4. In a medium bowl, whisk together the egg yolks and cream; set aside.

5. Place the cornstarch in a medium bowl. Working with 1 mushroom slice at a time, dredge the mushroom in cornstarch, tapping off any excess starch. Dip the mushroom in the egg mixture, allowing the excess to drip off. Toss the mushroom in the flour mixture, pressing gently to coat both sides.

6. Heat a large cast-iron skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms, working in batches if needed. When the mushrooms are just beginning to crisp on the bottom, add the butter. Using a metal spoon, baste the top of the mushrooms with the butter until golden brown on the bottom, 1 to 2 minutes. Flip the mushrooms and continue to cook until brown on all sides, another 4 to 6 minutes.

7. Drain the mushrooms on a paper towel-lined plate and season with salt.

8. In a small bowl, toss the micro greens with the lemon juice; season with salt.

9. Serve the mushrooms over a smear of aioli, with the dressed micro greens on the side.

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