YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Maitake Steaks with Garlic-Thyme Butter
Savor the hearty, umami-rich maitake mushrooms pan-seared to crispy perfection and drizzled with a fragrant garlic-thyme butter. This dish is enhanced by a protein-packed medley of egg whites and chickpeas, offering a delightful balance of textures and flavors that complements any meal time.
INGREDIENTS
300g Maitake Mushrooms
6 large Egg Whites
0.5 cup canned Chickpeas, drained
1 tbsp Unsalted Butter
1 tsp Olive Oil
3 Garlic Cloves
4 sprigs Fresh Thyme
0.5 Lemon
PREPARATION
Wipe the maitake mushrooms clean and trim off any tough stems. Pat them dry to ensure a crispy sear.
In a bowl, gently toss the mushrooms with a drizzle of olive oil, salt, and pepper.
Heat a non-stick skillet over medium-high heat. Place the mushrooms in the pan, flat-side down, and sear until golden and crispy (about 3-4 minutes per side). Remove and set aside.
In the same skillet, add the minced garlic (from 3 cloves) and gently sauté until fragrant. Add the unsalted butter and fresh thyme sprigs, allowing the butter to melt and infuse with the herbs and garlic.
Squeeze the juice of half a lemon into the butter to add brightness, then remove the thyme sprigs and garlic if desired.
In a separate pan, lightly cook the egg whites by pouring them in and stirring gently to form soft curds. When nearly done, fold in the drained chickpeas and heat through, creating a warm protein medley.
Plate the crispy maitake steaks and drizzle generously with the garlic-thyme butter. Serve alongside the savory egg white and chickpea scramble for an added protein boost.
Finish with a light sprinkle of freshly ground pepper and a small garnish of thyme, if desired.