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Seared Maitake Mushrooms with Leek Rémoulade

From: bonappetit.com
SERVES 4

LEEK REMOULADE
1 leek, white and pale-green parts only, thinly sliced
Kosher salt
½ small shallot, finely chopped
2 cornichons, finely chopped
1/3 cup vegan or regular mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. capers, finely chopped
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh tarragon
Freshly ground black pepper
MUSHROOMS
2 garlic cloves, finely chopped
2 Tbsp. plus ½ cup olive oil
2 8-oz. maitake mushrooms, cleaned, halved through the stem
Kosher salt and freshly ground black pepper

LEEK REMOULADE

Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.

Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 Tbsp. water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.

MUSHROOMS

Combine garlic and 2 Tbsp. oil in a small bowl. Heat remaining ½ cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side.

Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.

Spoon leek remoulade onto plates and top with mushrooms.