Maitake Mushrooms in Salsa Verde
Adapted from Daniela Soto-Innes, chef, co-owner, and partner at Cosme and Atla in New York City.
START TO FINISH: 45 minutes
1 serrano chile, stemmed1 white onion, diced10 ounces tomatillos, husked, scrubbed, and quartered3 garlic cloves, peeled and chopped1 cup packed fresh cilantroKosher salt1 pound maitake mushrooms5 tablespoons extra-virgin olive oil, plus more to taste2 banana leaves, for steaming (optional)½ lime, cut into wedges
1. Preheat the oven to 425°. Thinly slice half the chile and reserve. Coarsely chop the remaining chile. Reserve 2 tablespoons diced onion. Combine the remaining onion with the chopped chile, tomatillos, garlic, and ⅔ cup water in a medium saucepan. Bring to a boil over high heat and boil until the vegetables are tender, about 5 minutes. Transfer to a blender;…