Skip to main content
Epicurious

Sesame-Lime Roasted Mushrooms

Hen of the woods, also known as maitake, are my favorite mushroom. They’re as meaty and rich as steak and they make a great side dish. You can also try this technique with oyster mushrooms in clusters or even shiitakes, both of which will cook more quickly. The seasonings couldn’t be simpler, but the unusual combination of sesame, parsley, and lime is utterly delicious.

Recipe information

  • Yield

    Serves 4

Ingredients

4 large wedges (12 ounces) hen of the woods (maitake) mushrooms
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon white sesame seeds, toasted
2 tablespoons sliced fresh flat-leaf parsley leaves
Lime wedges, for serving

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Put the mushrooms in a single layer on a rimmed baking sheet. Drizzle the oil all over to coat. Season generously with salt and pepper. Roast until the edges are browned and crispy, the outer edges tender, and a knife encounters some resistance when piercing the center, about 20 minutes.

    Step 3

    Transfer to a serving dish. Sprinkle the sesame seeds and parsley over the mushrooms and serve with the lime wedges.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsMaitake MushroomMushroomVegetableSideDinnerEasy5 Ingredients or Fewer30 Minutes or LessRoastCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
One-Pot Summer Vegetable Pasta
High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.