Miso-Butter Maitake with Butter-Braised Peas and Radishes, Shichimi Parsnips, and Roasted Scallions

Miso-Butter Roasted Maitake

Roasting the mushrooms before adding miso butter drives off moisture and browns their frilled edges. The late glaze delivers fermented savoriness without burning.

Ingredients

• 1 lb maitake mushrooms
• 1½ tbsp olive oil
• 3 tbsp unsalted butter, softened
• 1½ tbsp gluten-free white miso
• 1 tsp rice vinegar
• 2 tsp toasted sesame seeds
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Trim only the tough base of the maitake, keeping the mushrooms in broad, connected clusters about 3 inches across. Brush away debris and dry thoroughly.
2. Coat the clusters with olive oil and a little black pepper. Arrange in a single layer on a rimmed baking sheet, leaving space between them.
3. Roast for 15–18 minutes, until the undersides are golden and the frilled edges begin to crisp.
4. Mash the softened butter with the miso and rice vinegar. Turn the mushrooms carefully and dab the miso butter over their thicker surfaces.
5. Roast for another 8–12 minutes, until tender through the stems, glossy, and deeply browned at the edges. Watch closely near the end; move to the lower rack if the miso darkens too quickly.
6. Spoon any buttery pan juices over the mushrooms and finish with toasted sesame seeds.

Notes

• Miso supplies most of the salt; taste a cooked piece before adding more.
• Keep the clusters uncrowded so they roast rather than steam.

Butter-Braised Peas and Radishes

A shallow covered braise softens the radishes and takes the edge off their pepperiness. Adding the peas late keeps them sweet, while reducing the liquid creates a light butter glaze.

Ingredients

• 1 lb red radishes, trimmed and halved; large ones quartered
• 2 cups shelled peas, fresh or frozen
• 3 tbsp unsalted butter, divided
• 1 small shallot, thinly sliced
• ½ cup water
• ¼ tsp kosher salt, plus more to taste
• 2 tbsp chopped flat-leaf parsley
• 1–2 tsp fresh lemon juice
• to taste freshly ground black pepper

Instructions

1. Place the radishes, shallot, water, salt, and 2 tablespoons butter in a wide saucepan. Bring to a gentle simmer, then cover and cook over medium-low heat for 8–10 minutes.
2. Check the radishes with a small knife; they should be nearly tender but retain a little resistance. If the pan is drying out, add a splash of water.
3. Add the peas and simmer uncovered until just tender, about 3–5 minutes for fresh peas or 2–3 minutes for frozen.
4. Let excess liquid reduce until only a few tablespoons remain. Lower the heat and swirl in the remaining tablespoon of butter to form a glossy sauce.
5. Fold in the parsley and 1 teaspoon lemon juice. Taste and adjust with salt, pepper, and the remaining lemon juice as needed. Serve while the peas are still bright.

Notes

• If the vegetables are tender before the liquid has reduced, lift them out briefly, reduce the liquid, then return them to the pan.
• Use water rather than a strongly flavored stock so the peas and radishes remain the focus.

Roasted Parsnips with Shichimi Togarashi

Long wedges develop caramelized faces while staying creamy inside. Shichimi added after roasting keeps its chile, citrus, and sesame aromas lively.

Ingredients

• 1½ lb parsnips, peeled
• 2 tbsp olive oil
• ½ tsp kosher salt, plus more to taste
• 1–1½ tsp gluten-free, nut-free shichimi togarashi

Instructions

1. Cut the parsnips lengthwise into wedges about ½–¾ inch thick at their widest point. Cut away any hard, woody central cores.
2. Toss with the olive oil and salt. Spread on a rimmed baking sheet with a broad cut face down and space between the pieces.
3. Roast at 425°F for 18–20 minutes. Turn the wedges and roast for another 10–15 minutes, until golden on multiple faces and tender when pierced.
4. Toss the hot parsnips with 1 teaspoon shichimi. Taste and add more shichimi or salt as needed.

Notes

• Shichimi blends vary in heat and ingredients; use a blend containing chile, citrus peel, and sesame, and verify that it is gluten-free and nut-free.

Roasted Scallions

Roasting concentrates the scallions' sweetness and lightly chars their tips. A long split scallion gives the plate a simple, sculptural finish.

Ingredients

• 4 large scallions
• 2 tsp olive oil
• 1 pinch kosher salt

Instructions

1. Trim away the root hairs and any wilted green tips. Split the scallions lengthwise, rinse between the layers, and dry well.
2. Rub with olive oil and a pinch of salt. Arrange in a single layer on a small baking sheet.
3. Roast at 425°F for 12–16 minutes, turning once, until the white parts are tender and the edges are lightly browned. Remove individual pieces early if their green tips begin to scorch.

Overall Timing / Workflow

The oven handles three components while the peas and radishes finish on the stovetop. Starting the parsnips first brings everything together without holding the delicate peas.

Instructions

1. 0:00 — Heat the oven to 425°F. Prep the parsnips and start them roasting as soon as the oven is hot.
2. 0:10 — Prep and oil the maitake, mix the miso butter, and put the mushrooms in the oven on the second rack.
3. 0:20 — Turn the parsnips and rotate the baking sheets if browning unevenly. Begin the covered radish braise.
4. 0:25 — Add the scallions to the oven. Turn and glaze the maitake once their first side is browned.
5. 0:30 — Check the radishes and add the peas when the radishes are nearly tender.
6. 0:35–0:45 — Remove each roasted vegetable as it becomes tender and browned. Season the parsnips with shichimi, finish the pea-radish glaze with parsley and lemon, and plate immediately.

Notes

• Use separate baking sheets or clearly separated roasting areas so mushroom moisture does not soften the parsnips. If the oven is crowded, allow a few extra minutes.

Plating

Keeping the components in distinct groups preserves their textures and lets the browned mushrooms contrast with the bright, buttery vegetables.

Instructions

1. Divide the maitake among four warm plates, keeping the crisp frills facing upward.
2. Spoon the peas and radishes beside the mushrooms with enough braising butter to glaze them, rather than flooding the plate.
3. Arrange the parsnip wedges in a loose stack on the remaining side and drape a roasted scallion over each stack.
4. Spoon any remaining miso-butter pan juices around the mushroom bases and serve immediately.

Leftover Path

Separate storage lets the roasted vegetables regain some crispness without overcooking the peas. Gentle stovetop heat restores the butter glaze.

Instructions

1. Refrigerate leftovers within 2 hours in covered containers, keeping the peas and radishes separate from the roasted vegetables. Use within 3 days.
2. Reheat the mushrooms, parsnips, and scallions in a 375°F oven until hot, about 10–15 minutes, watching the miso-coated edges for scorching.
3. Warm the peas and radishes gently in a saucepan with a small splash of water, swirling to bring the sauce back together.
4. Alternatively, chop the roasted vegetables and fold them with the peas and radishes into an omelet, warming the vegetables before adding the eggs.