Sautéed Maitake Mushrooms with Red Chiles and Cilantro

Maitake Mushrooms with Red Chiles and Cilantro

Maitake Mushrooms with Red Chiles and Cilantro
Fragrant with star anise, chiles de árbol, and cilantro, these mushrooms brown to a crisp on the outside while remaining tender inside. Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »Matt Taylor-Gross

Adapting her mother's Shanghai-style mushroom stir-fry—fragrant with star anise, chiles de árbol, and cilantro—Cara Stadler of Tao Yuan in Brunswick uses meaty maitake mushrooms, which are abundant in Maine in the fall. Keep the mushrooms in large chunks so they can brown to a crisp on the outside while remaining tender inside. If you can't find maitake mushrooms, use oyster, hen of the woods, or whole chanterelle mushrooms as a substitute.