Appetizers / Snacks
Bloomin' Maitake with smoky aioli
Meant as a quick appetizer, this Bloomin' Maitake with smoky aioli recipe easily scales up, and trust us, you’ll be glad about that. Maitake mushrooms, aka Hen of the Woods, are known as “dancing mushrooms” in Japanese. One of the most coveted forageable mushrooms, they have a woodsy and rich yet subtle and mild flavor.
Heat 3 inches oil in a pot to 365°.
Meanwhile, whisk together mayonnaise, grated garlic, scallion, and ⅛ tsp. smoked paprika; season aioli with salt and pepper and chill until ready to use.
Whisk together Wondra, cornstarch, 1 tsp. salt, 1 tsp. pepper, granulated garlic, and 1 tsp. smoked paprika in a bowl. Whisk together milk and egg in a second bowl.
Coat mushroom in Wondra mixture; shake off excess. Dip mushroom into milk mixture; let excess drip off. Return mushroom to Wondra mixture; shake off excess.
Add mushroom, top side down, to oil and fry 3 minutes, maintaining oil temperature of 350°. Carefully flip mushroom and fry 3 minutes more. Transfer mushroom to a paper-towel-lined plate to drain; season with salt and serve with aioli.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 4g 20%
Cholesterol 35mg 11%
Sodium 440mg 18%
Carbs 19g 6%
*Percent Daily Values are based on a 2,000 calorie diet.