Gently clean the maitake mushrooms using a damp cloth or soft brush to remove any dirt.

Avoid soaking the mushrooms in water as they absorb moisture, which can change their texture.

Tear the mushrooms into bite-sized pieces for even cooking and to get that perfect texture.

Place a large skillet or frying pan on medium heat and pour in 30ml olive oil.

Allow the oil to heat for 1-2 minutes until it shimmers, signaling it’s ready for the mushrooms.

Add the minced garlic to the hot oil and sauté for about 30 seconds until it becomes fragrant (be careful not to burn it).

Add the torn maitake mushrooms to the pan. Stir occasionally and cook for 5-7 minutes, allowing the mushrooms to brown and become tender. The mushrooms will release their moisture, and the edges will start to caramelize, adding extra flavor.

Once the mushrooms are golden brown, pour in 30ml soy sauce (or tamari if you’re going gluten-free) and toss the mushrooms to coat.

Add 1 teaspoon lemon zest and stir to combine. The zest adds a refreshing citrusy note that balances the savory richness of the mushrooms.

Continue to cook for another 1-2 minutes until the sauce reduces slightly and the mushrooms are well-coated.

Season with salt and pepper according to your taste, adjusting until it’s just right for your palate.

If you like a bit of heat, sprinkle in chili flakes for a touch of spice.

For a cheesy, vegan option, sprinkle 1 tablespoon nutritional yeast over the cooked mushrooms to add a nutty, cheesy flavor.

Once the mushrooms are tender and flavorful, transfer them to a serving dish.

Serve them as a side dish, over rice, or on toast for a quick and satisfying meal.

Don’t overcrowd the pan! If there are too many mushrooms in the pan, they’ll steam rather than brown. Cook in batches if necessary for the best texture.

Let them caramelize! The longer the mushrooms cook, the more flavor they develop. Don’t rush this step!