Maitake

The frills are surface area. Butter finds all of it and browns it.

Brushed on late so the sugars char at the edges instead of steaming.

It gives more to the broth than any other fresh mushroom does.

Dark meat and dark fungus, same roasting time, same shared thiols.

Redundant on paper: the mushroom is already peppery. Push it further.

Higher smoke point than butter, so the lace crisps before it burns.

Steamed in it, the woodsy note goes floral instead of dusty.

Sweet ferment glazes the clump and fills its thin middle register.

Nutty solids catch in the frills; each bite gets a different dose.

Woodsy guanylate under cold sour fat. Stroganoff logic, better fungus.

Numbing citrus against a peppery mushroom. Two peppers, neither is one.

Deglaze with it. Charred oak vanillin sits under the roast perfectly.

Roasted stem tea, roasted fungus, same pyrazines. Brew it into the stock.