Braised Maitake Mushrooms and Carrots

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

It’s an exciting time because spring is here! And with transitioning into a new season, you’ll start to see a new cast of featured produce at your grocery stores. Thankfully mushrooms are timeless and that makes them the perfect ingredient to anchor around what’s most prolific and flavorful as you pivot to cooking in a new season. During spring, carrots of all varieties are at their peak, so this braised maitake recipe calls for a bundle of fresh red carrots, though any carrot variety, root vegetable or brassica will certainly do.

Partnering maitake mushrooms with carrots is the perfect juxtaposition of textures and it’s also a fun way to add a pop of color to your finished dish. To make this recipe feel even more complete, try serving it over rice or your favorite type of noodles. The remaining braising liquid should definitely be savored! 

Braised Maitake and Carrots

Makes 4 servings 

  • 1 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 1/4 tsp. ground coriander
  • 1/2 tsp. whole fennel seeds
  • 1/2 tsp. aleppo pepper flakes (or red chili flakes)
  • 1# R&R maitake mushrooms, left in their original “troops” or “clusters” 
  • 1 bundle of red carrots, such as Atomic Red, cleaned and cut into 2 to 3 inch pieces 
  • 5 to 8 small shallots, peeled and cleaned 
  • 4 cloves garlic, slightly smashed but kept whole 
  • 1/4 plus 1 tbsp. olive oil, divided 
  • 2 cups broth
  • 1 tbsp. unsalted butter
  • 1 tbsp. distilled white vinegar 


  1. Create your spice blend in a large mixing bowl. Add your salt, pepper, ground coriander, fennel seeds, and aleppo pepper flakes. Stir to combine.
  2. Add your maitake, carrots, shallots, and garlic to the bowl with your spice blend and pour over 1/4 cup olive oil. Toss with clean hands to evenly distribute spices and oil.
  3. Heat a deep cast iron or non-stick skillet (that has a lid) over medium high heat. Once properly heated, add the additional tablespoon of olive oil and swirl to coat the skillet. Add only your dressed maitake clusters to the pan and leave untouched for 5 minutes. 
  4. Flip the mushrooms over with tongs and continue to brown on the other sides for another 3 to 5 minutes, adjusting the heat as needed.
  5. Stir in your remaining vegetables in an even fashion. Slowly pour in your broth and bring to a gentle boil.
  6. Once boiling, give it a stir. Turn your heat to medium low and cover with a lid and braise for 20 minutes. 
  7. Remove the lid and stir. Reduce the braising liquid for another 10 minutes with the lid off.
  8. Once all of the vegetables are tender to your liking, finish by stirring in your butter and vinegar. Enjoy! 
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