Hen of the Woods Mushrooms
Inventory, lb : 0
Hen of the Woods mushrooms are easy to distinguish versus other mushrooms because their fruiting body is made up of clustered leaf-like fronds. Their color varies from pure white to tan to brown depending on how much sunlight they received prior to harvest. Hen of the woods' texture is succulent and semi-firm. They are fruity, earthy and spicy in flavor and absorb companion flavors readily when cooked.
Hen of the Woods mushrooms are available in winter.
Hen of the Woods mushrooms are actually a common name for Maitake mushrooms. Other aliases include Klapperschwamm, Laubporling, Polypore en touffe, kumotake mushroom, ram's head and sheep's head. Its scientific classification is Grifola frondosa, which is the name you will find it under in mushroom field guides.
Researchers isolate antibiotic properties from mushrooms every year, and this is the first mushroom with anti-HIV activity to be confirmed by researchers in the United States and Japan. In China, it is ingested for an immune system stimulant.
Hen of the woods mushrooms are versatile and may be eaten raw or cooked. Packaged with special protective plastic, these mushrooms keep best in their original containers. Roast whole to concentrate flavors and juices, saute or stir-fry with wild mushrooms or Asian greens. Pair Hen of the woods mushrooms with strong Asian flavors such as garlic, soy, chile, mirin and sesame.
Traditionally and even today the Japanese guard their mushroom hunting grounds by marking trees in order to keep other hunters out. They hunt alone, never revealing the location, not even to their family.
Hen of the Woods mushrooms are native to the mountain forests of Northeastern Japan, where they received the name, phantom mushroom because of their rare presence. Wild Hen of the Woods mushrooms can be found in autumn forests around the base of large deciduous oak, maple, pine and other conifer trees and stumps. Today, Hen of the Woods mushrooms are cultivated to increase production and availability.