Maitake mushroom
Maitake mushrooms are native to northeastern Japan and are believed to have properties that lower blood pressure and prevent cancer. They have a woodsy flavor and a firm texture that makes them flavorful substitutions in any dish that calls for mushrooms. In the United States they're commonly called Hen of the Woods and are used as a tasty addition to many dishes and as a stand-alone appetizer or side dish. The firm texture of the mushroom makes it a stand out in dishes that require long cooking.
Instructions
1. Add maitake mushrooms to a light soup. Bring 2 cups of chicken broth to a low boil. Add three or four cleaned and sliced maitake. Cut the root ends and any tough skin off two green onions. Slice thin and add to the broth. Season with soy sauce to taste and a few drops of prepared hot sauce. Add 1/4 pound of cleaned shrimp and cook for about 5 minutes, or until shrimp are pink.
2. Make an Italian-style spread for bread or as a pizza sauce by chopping 1 lb. of maitake in the food processor and then sauteing on medium heat for 5 minutes. Add 1 clove of chopped garlic (or more to taste), 3 tbsp. of olive oil and salt and pepper to taste.
3. Create a hearty main dish salad by sauteing a peeled and chopped tomato with three chopped green onions with the root ends and tough leaves removed in 2 tbsp. of olive oil melted with 1 tbsp. of butter, until the onion is soft. Add 1/2 lb. maitake mushrooms, chopped, and saute for another 5 minutes. Add chunks of cooked chicken, heat through and serve on a bed of lettuce.
4. Serve maitake with pasta. While the pasta of your choice is cooking, saute a chopped clove of garlic in 2 tbsp. of butter. Add 1 tbsp. of olive oil and 1 lb. of sliced maitake mushrooms. Cook until the mushrooms start to wilt and then add 1/2 cup of cream. Heat through and serve over pasta with grated Parmesan or Romano cheese.
5. Deep fry the maitake in tempura batter. Prepare a commercial tempura batter mix or combine a beaten egg, a cup of ice water and a cup of flour in a bowl. Dip the mushrooms in the batter and deep fry until golden brown. Serve as an appetizer or side dish.
6. Slice a loaf of French bread, lengthwise, and drizzle the cut side with olive oil. Sprinkle with salt and pepper and grill the bread. At the same time, grill whole maitake mushrooms. Remove the bread from the grill and layer lettuce, sliced tomato, zucchini and red onion on the bread. Add sliced provolone cheese and the grilled mushrooms for a no-meat sandwich.
Tags: maitake mushrooms, tbsp olive, appetizer side, appetizer side dish, ends tough, firm texture