2 teaspoons anchovy paste ( or mash two anchovies, or sub miso paste for vegan)
1/2 teaspoon fresh ginger, finely minced or grated
1 fat garlic clove- finely minced or grated (use a garlic press)
1/4 teaspoon salt
pepper to taste
1/2 teaspoon furikake seasoning ( optional)
Preheat Grill to Med high.
Slice the Maitake mushroom in half through the stem end. Slice each half into 1/3 inch thick slices. You should have 6-8 slices. Heat oil or butter in a skillet over medium heat. Season the oil generously with salt and pepper and add the crushed garlic clove, swirling for about 2 minutes until fragrant. Remove the garlic.
Pan sear each side of the mushroom until golden, tender and slightly crispy. About 4-5 minutes each side. Set aside.
Make the dressing: If using whole anchovies, mash them with garlic and ginger using a mortar and pestil. Mix with remaining ingredients in a small bowl.
If using anchovy paste, whisk-mayo, vinegar, and anchovy paste until smooth. Add the minced garlic, ginger, salt and a few twists of cracked pepper. Stir in optional furikake seasoning and set aside.
When the grill is hot, cut the romaine lettuce in half. Brush or spray the cut side of the romaine with olive oil. Place cut side down on the grill and sear, leaving the lid open. Sear just until grill marks appear, only about 2 minutes. You want to leave crispness in the romaine, so don’t overdo it or let them collapse. Remove it from grill and place on two plates.
Divide the pan-seared Maitake mushrooms and place on top of each grilled Romaine half. Spoon the dressing over the romaine and mushrooms. Sprinkle with a few capers and the furikake seasoning.
Scatter with some fresh chives.
Serve with a knife and fork and devour immediately. 😉
Feel free to use sub portobellos or shiitake mushrooms. If using portobellos, you could grill them whole (brush with olive oil, salt and pepper) and slice.
Make the dressing vegan by subbing vegan mayo and miso paste for the anchovies. You may need a touch more salt.