I tend to be a purist when buying such beautiful ingredients as Maitake mushrooms. I like to keep them in big pieces, the way they grow in the woods. When cooking these mushrooms whole they become crispy outside and moist on the inside, “meaty”.
Maitake is often called Hen of the Woods since its frond-like growths resemble the feathers of a fluffed chicken.
I tend to be a purist when buying such beautiful ingredients as Maitake mushrooms. I like to keep them in big pieces, the way they grow in the woods. When cooking these mushrooms in large pieces they become crispy outside and moist on the inside, “meaty”.
Maitake is considered a medicinal mushroom often used in immune functioning and enhancing. People most often use it to stimulate and support the immune system. It is becoming more popular to use Maitake in cases of diabetes, chronic fatigue syndrome, hepatitis, hay fever, allergies, high cholesterol, infertility, poly cystic ovarian sydrome (PCOS) and PCO like syndrome, weight loss and more.
Several researchers corroborate that maitake causes apoptosis (“programmed suicide”) of cancer cells and contains anti-angionenesis properties. That means they can restrict the proliferation of bloods cells that feed tumors.
Pan Grilled Maitake Mushrooms
Gluten Free, Dairy Free, Vegan, Paleo
1lb maitake (hen of the woods) mushrooms, separated into 4 wedges
2 Tb extra virgin olive oil
Celtic sea salt and freshly ground pepper
2 Tb chopped parsley
- Heat a cast iron skillet and preheat your oven to 425 degrees
- Brush the mushrooms generously with the olive oil and season with salt and pepper.
- Grill the mushrooms in batches over medium high heat, turning as needed until browned and crisp about 8 minutes
- Transfer the brown mushrooms to a baking sheet and roast for about 5 minutes until they are tender when pierced with the tip
of a small knife.
- Serve on a platter garnished with parsley.