Maitake Mushroom Recipes So Easy You’ll Want to Start Cooking Now

Maitake mushrooms are a Japanese variety, also known in parts of Europe as Hen-of-the Woods, Sheep’s Head or Ram’s Head. Not only are they delicious additions to any meal, they offer a host of health benefits, and they’re also believed to have medicinal healing properties. Take a look at some interesting recipes to spice up your meals.

Although these mushrooms are found primarily in the northeastern parts of the United States, they can be found in most Asian specialty stores, while their versatility allows them to easily take on flavors that are far from their Japanese origin. Maitake mushroom recipes, therefore, are not restricted to oriental preparations―they can be added with great results to a mix of different cuisines.

The following recipes are just a sampling of the various ways in which you can use these invaluable ingredients, one of the most favored types of mushrooms available. Many recipes ask for the fresh version, but you can just as easily substitute dried Maitake mushrooms. Do remember though, that the dried variety needs soaking, and is more concentrated in flavor.

All recipes listed serve four.

Dried Maitake with Pasta and Camembert

Ingredients

• Dried Maitake Mushrooms – 7 oz
• Asparagus stalks – 3 oz
• Olive oil – 2 tbsp
• Garlic – 3 cloves, crushed
• White wine – 2 tbsp
• Fettuccine – 1 packet (1½ lb)
• Salt – to taste
• Freshly ground pepper – 1 tsp
• Camembert cheese – 4 oz, cut into cubes

Method

1. Soak the dried mushrooms in hot water for 30 minutes. Drain, break into bite sized pieces and set aside.
2. Bring a large pan of water to boil, add the pasta, and cook till al dente.
3. Strip off the woody portion of the asparagus, then steam the spears for 6 – 7 minutes. Remove from the steamer, cool, and slice diagonally into one inch wide strips.
4. Meanwhile, in a heavy based pan or wok, heat the olive oil, then add the re-hydrated mushrooms and the garlic. Stir fry over high heat for 2 – 3 minutes, then add the asparagus, and cook for another 1 – 2 minutes, until well combined.
5. Lower the heat, and add the drained pasta, salt, and pepper. Toss well, add the cheese, and serve immediately.

Maitake Mushroom Soup

Ingredients

• Fresh Maitake mushrooms – 3 cups, broken into bite sized pieces
• Onion – 1, chopped
• Celery – 2 stalks, chopped
• Butter – 1 tbsp
• Olive oil – 2 tbsp
• Chicken broth – 3 cups
• Light cream – 1 cup
• Wild rice – ½ cup, cooked
• Lemon juice – a squeeze
• Salt – to taste
• Pepper – ½ tsp
• Fresh parsley – optional, to garnish

Method

1. In a large heavy based pan or stock pot, melt the butter till sizzling, then add the olive oil and onions. Sauté well till transparent, for about 5 minutes.
2. Add the chopped celery and cook for a further 2 minutes, then throw in the mushrooms and toss well.
3. To this mixture, add the chicken broth and bring to a boil, then reduce and simmer for another 5 minutes. Add the cooked rice and stir in the cream, then take off the heat.
4. Season to taste with salt, freshly ground black pepper, and lemon juice. Ladle into soup bowls and garnish with parsley. Serve immediately.

These recipes are just indicative of the various ways in which you can incorporate this ingredient into your meals. Add it to pizza toppings, combine with miso for an oriental soup, add it to a wild mushroom pilaf, or stir fry with bok choy and broccoli, for a quick fix dinner. The next time you score a pound of Maitake, your problem is more likely to be in attempting to choose a single recipe.

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