Crisp-Roasted Maitake with Pumpkin-Seed Mole, Charred Scallions and Pickled Tomatillo

01

Ingredients

• 3 medium tomatillos (about 250 g), husked, rinsed and cut into thin wedges
• 80 mL apple cider vinegar
• 80 mL water
• 1 tbsp granulated sugar
• 1 tsp fine sea salt, divided
• 120 g raw hulled pumpkin seeds, divided
• 1 medium poblano pepper
• 1/2 small white onion, cut into 2 wedges
• 1 garlic clove, unpeeled
• 250 mL low-sodium vegetable stock, warmed
• 25 g fresh cilantro leaves and tender stems, plus small leaves for garnish
• 30 g baby spinach
• 2 tbsp fresh lime juice
• 1/4 tsp ground cumin
• 4 tbsp extra-virgin olive oil, divided
• 600 g maitake mushrooms, divided into 4 compact clusters
• 1/4 tsp freshly ground black pepper
• 8 scallions, trimmed

02

Prepare the dish

1. Put the tomatillo wedges in a heatproof bowl. Bring the vinegar, water, sugar and 1/2 teaspoon salt just to a simmer, pour over the tomatillos and leave them to pickle for at least 30 minutes while you prepare the remaining components.
2. Toast 100 g of the pumpkin seeds in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant and beginning to pop. Transfer them immediately to a plate; reserve the remaining 20 g for finishing.
3. Set an oven rack 12 cm below the broiler and heat the broiler to high. Broil the poblano, onion wedges and unpeeled garlic on a foil-lined tray, turning as needed, until the pepper is blistered and the onion has dark edges, 8 to 10 minutes. Enclose the poblano in a bowl for 5 minutes, then peel, stem and seed it; peel the garlic.
4. Blend the toasted pumpkin seeds, poblano, onion, garlic, warm stock, cilantro, spinach, lime juice, cumin, 1 tablespoon olive oil and 1/4 teaspoon salt until very smooth, about 2 minutes. Transfer the mole to a small saucepan and simmer gently for 6 to 8 minutes, stirring, until it coats a spoon. Add a splash of stock if it tightens too much, then keep warm over the lowest heat.
5. Heat the oven to 220°C. Brush the maitake clusters with 2 tablespoons olive oil and season with the remaining 1/4 teaspoon salt and the black pepper. Place them on a parchment-lined sheet pan, set a second sheet pan on top to press them lightly, and roast for 12 minutes. Remove the top pan, turn the clusters and roast uncovered for 8 to 10 minutes more, until their edges are deeply crisp and their centres are tender.
6. While the mushrooms finish, toss the scallions with the remaining 1 tablespoon olive oil. Sear them in a hot cast-iron skillet for 2 to 3 minutes per side, until tender and well charred. Toast the reserved pumpkin seeds in the same skillet for 1 to 2 minutes, cool briefly and crush them coarsely.
7. Drain the pickled tomatillos just before plating. Taste the warm mole and adjust with a few drops of the tomatillo pickling liquid if it needs more brightness. Rest the maitake for 2 minutes so the ruffled edges stay crisp.