Maitake Mushrooms, Hen of the Woods, Grifola frondosa – .5oz pack
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The “dancing mushroom,” so called because mushroomers dance for joy when finding this gem in the wild. Known for its medicinal properties, Maitake is used widely in herbology and traditional medicines… but it sure is tasty too!
Known for their rich, nutty flavor, Hen of the Woods matches well with grilled meats and potato dishes. Holding up to sautee, use this mushroom in just about any recipe calling for “wild mushrooms” and you’ll be pleasantly surprised.
Cultivated year round, prices are kept low compared to other wild mushrooms. Incorporate this mushroom into your diet on a regular basis to enjoy its medicinal benifits. Rich in minerals, vitamins, fibers, and amino acids, Maitake has been used for centuries in traditional Eastern medicine and is known to enhance the immune system and help regulate blood pressure.
Rehydrate dried mushrooms in warm water for 20 minutes. Retain the broth for use in your recipe, or freeze for storage.
Maitake supplements are also available in Capsule Form.
Mushroom Consomme with Garlic-Sage Croutons:
4 tablespoons butter
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 1/2 pounds maitake (fresh or rehydrated) chopped, divided
8 cups water, vegetable broth, chicken broth, or mushroom broth
2 bay leaves
1 teaspoon dried sage, crumbled
1/2 cup parsley
2 green onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
In large saucepan, melt butter, the add onion, carrots, celery, and garlic. Cook, stirring, until vegetables are tender, about 10 minutes. Stir in 1 pound of the mushrooms, water or broth, bay leaves, peppercorns, and sage. Bring to a boil, then reduce heat to simmer. Simmer broth for 45 minutes, until reduced and flavorful. Strain and return liquid to saucepan. Stir in remaining mushrooms, parsley, green onions, salt, and pepper. Makes 6 cups.
3 tablespoons butter
2 tablespoons olive oil
2 cups 1/2-inch cubes of sliced crusty bread or purchased bread cubes
1 garlic clove
2 teaspoons dried sage
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In large skillet over medium heat, heat butter and olive oil until butter is melted. Stir in bread cubes, garlic, and seasonings, and cook until bread cubes are crisp and golden, 7 to 8 minutes. Pass croutons with consumme.
Recipe adapted from Mushroom Cookbook : Recipes for White and Exotic Varieties by Mimi Brodeur .
For more information on this mushroom, visit the following links: