Seared Maitake Mushrooms

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

1. 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.
2. Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 tablespoons water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.
3. Combine garlic and 2 tablespoons oil in a small bowl. Heat remaining 1/2 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.
4. Spoon leek remoulade onto plates and top with mushrooms.

only, kosher salt, shallot, cornichons, vegan, mustard, capers, dill, tarragon, freshly ground black pepper, garlic, olive oil, maitake mushrooms, kosher salt

Taken from www.epicurious.com/recipes/food/views/seared-maitake-mushrooms-51178950 (may not work)