Maitake Grifola frondosa

LATIN NAME: Grifola frondosa

COMMON NAME: Maitake

The maitake is the dancing mushroom of the old woods, and the big, feathery brackets at the base of the oak are a fine, steady find. The large, edible, polypore fungus grows at the base of the old oaks and the other broadleaf trees, sending up the overlapping, fan-shaped, grey-brown caps with the fine, white, feathered margins, and the whole cluster is one of the fine, choice sights of the autumn woods. The fungus has a very long record in the old practice of the East and a fine record on the modern table. It is a fungus of the cool, moist, old woodland.

Scientific Research & Plant Biotechnology

The maitake is a fine subject of the fungal science, and the feathery brackets have drawn the studies of the medicinal mushrooms and the woodland ecology. The chemistry of the fruiting bodies, which have a very long record in the old practice of the East, has been studied at length, and it keeps showing up in the work on the medicinal fungi, the cultivated mushrooms and the members of the polypore group. The overlapping, fan-shaped caps and the big, clustered habit have also made it a fine subject of the fungal studies, and the maitake is a regular figure in the work on the choice fungi of the old woodland.

Ecological & Economic Value & Wide Applications

The maitake is a fine, choice mushroom of the table and the tradition. The overlapping, fan-shaped, grey-brown caps are picked young for the fine, earthy, rich flavour, and the fungus has a very long record in the old practice of the East and a fine record on the modern table, cooked and sliced, dried and steeped. The maitake is one of the fine, steady finds of the autumn woods and the cultivated shelf, and the big clusters at the base of the oak are a good sign of the old, healthy woodland. It has been written about in the culinary and the health papers for the feathery caps and the long record of use, and it is a fine, choice fungus of the cool, moist, old woodland.

The maitake is one of the choice fungi of the old woodland, and the overlapping, fan-shaped caps are picked young for the fine, earthy flavour. The big clusters at the base of the oak are a good sign of the old, healthy woodland.

To grow the maitake, sow the spores and the mycelium over the surface of a tray of moist, sterile bark, and keep the tray in a warm, dark spot, watering gently. The fine, white threads spread slowly and the clusters appear in the cool season. With the shade and the moist, old wood, the feathery caps will rise through the autumn.

ORGANIC MAITAKE MUSHROOM

Maitake mushroom is one of the gourmet culinary mushrooms and have been appreciated by many countries cuisine, such as Japanese, French and Italian. Maitake contains valuable nutrients and minerals, such as vitamin C, D2, B2, potassium, magnesium, and the important beta-glucan.

Also Known As: ORGANIC MAITAKE MUSHROOM, ORGANIC HEN OF THE WOODS, MAITAKE

The mild flavor of this mushroom makes it an ideal companion for smoked meats, poultry, fish, or rich sauces. With its firm texture, it substitutes easily for meat as a main dish. (OG) Hen-of-the-Woods is great with risotto and pasta.

Ingredients:
Organic Maitake Mushrooms.

Basic Preparations:
To reconstitute, place desired amount into a bowl covered with boiling water and let soak for 15-20 minutes and rinse well. Or, add directly to recipe that will cook for at least 25 minutes. One ounce dry reconstitutes to 3-4 ounces.