Mush Maitake Frondosa
Inventory, 6 lbs : 0
Maitake mushrooms range in size from small to very large, averaging 3-15 pounds, but can grow up to 100 pounds. The fruiting body has an underground, inedible base that transitions into a single branched stem with many clustered caps that resemble leaf-like fronds or rosettes. Each cap is smooth, velvety, and soft with wavy edges, and their color varies from pure white, tan, to brown depending on how much sunlight they receive prior to harvest. Underneath the caps, there are many small grey pores that release spores into the air to propagate. When cooked, Maitake mushrooms are succulent, semi-firm, and chewy with a woodsy, earthy, and spicy flavor.
Wild Maitake mushrooms are available in the late summer through late fall, while the cultivated versions are available year-round.
Maitake mushrooms, botanically classified as Grifola frondosa, are edible mushrooms that are both foraged and cultivated for culinary and medicinal use. Also known as Hen of the Woods mushrooms for its similarity in appearance to the feathers of a chicken, Maitake mushrooms have many names including Klapperschwamm, Laubporling, Polypore en touffe, Kumotake mushroom, Ram's head, and Sheep's head. Maitake mushrooms thrive in temperate hardwood forests and are commonly found growing off of the dead roots of oak, elm, and maple trees. These mushrooms are used around the world in many different culinary applications and are also used in traditional medicines for their high nutritional content
Recipes that include Mush Maitake Frondosa. One is easiest, three is harder.
|Bon Appetit||Seared Maitake Mushrooms|