║ Mushroom Recipes ║
|The Maitake (Grifola Fondosa) has been found to be the most potent immunostimulant of all mushrooms. The compounds contained in Maitake have the capacity to not only stimulate immune function, but also to inhibit tumor growth. These compounds include polysaccharides and high-molecular sugar polymers. Diet containing Maitake can lower blood pressure, help to control sugar levels in diabetic patients and even help to control weight.|
30 cups hen-of-the-woods mushroom, sliced
1/2 cup seafood seasoning
1/4 cup chili paste or 1 tbs. cayenne hot pepper, or to taste
1/4 cup olive oil
1/4 cup fresh dill weed, chopped
2 tbs. tamari sauce
The juice of 1 lemon
Mix all ingredients together and bake 45 minutes in an oiled casserole dish in a preheated 350°F oven. Makes 30 cups.
Chicken and Cauliflower in Cream Sauce
2 chicken, inner breast fillets
200 g cauliflower
100 g Maitake mushrooms
6 asparagus, canned
1-2 green onions
Ginger, as required
Vinegar, as required
Salt, as required
Salad oil, as required
Chicken Fillet Marinade:
1 TBSP sake rice wine
A dash of salt
A dash of pepper
1 TSP powdered starch
Seasonings (to be heated):
300 cc water
150 cc milk
2 TBSP fresh cream
1 TBSP sake rice wine
2/3 TSP salt
A dash of pepper
Powdered starch dissolved in water, as required
1 TBSP salad oil
Cut and separate the cauliflower into bite-sized pieces. With your hands, tear the Maitake mushrooms at random. Cut the asparagus in halves. Cut the green onions at random, and the ginger into thin strips. Take out the chicken tendons and cut the fillets into thin strips. Add the seasonings to the chicken fillet strips and pour the marinade over it. In boiling water, add a dash each of vinegar, salad oil and salt. Boil the cauliflower, remove and set aside. Boil the Maitake mushrooms briefly, remove and set aside. Add the chicken strips one at a time, and briefly boil. Remove and set aside. In a wok, heat 2 TBSP of salad oil. Fry the green onions and ginger. When you can smell the aroma, add the water, cauliflower, Maitake mushrooms, and chicken fillet strips. Add sake, salt and pepper to taste. Heat once again. Then add the asparagus, milk, and fresh cream and heat briefly. Thicken with powdered starch dissolved in water, and stir in salad oil. Transfer to a serving dish.
Maitake and Eggplant Cheese Fry
7 oz. Golden Gourmet Maitake Mushrooms
4 small/medium Japanese eggplant
5 Tbsp. Pizza cheese
1/4 tsp. Olive oil
8 oz Spaghetti sauce with meat
Break up Maitake into pieces with fingers. Cut eggplants into thin round slices every about 1/2-inch thick. Lightly saute eggplant in oil . Place eggplant and Maitakes in microwavable dish. Add sauce and sprinkle cheese over the top. Cover dish with waxed paper. Microwave for about 5 minutes.
Maitake and Gorgonzola Cheese Penne
7 oz. Golden Gourmet Maitake mushrooms
8 oz. penne pasta
2 strips bacon
1 cup milk
1 cup fresh cream
4 oz. Gorgonzola cheese
3 Tbsp. Parmesan cheese
1/4 tsp. butter
1/4 tsp. salt
1/4 tsp. parsley
Boil penne pasta. Break up Maitake mushroom cluster into pieces with fingers. Cut bacon into 1/2-inch. Fry bacon until bacon until rendered. Add milk, fresh cream and Gorgonzola cheese. Saute at low temperature until cheese is melted. Add and mix maitake, Parmesan cheese, butter and salt. Place in serving bowl. Sprinkle parsley over top.
Maitake Cabbage Soup
2 cups Gynostemma tea
1 tablespoon Barley miso , unpasteurized
2 tablespoons Maitake mushrooms powder
1 teaspoon Kuzo root starch
1 teaspoon Umu plum paste
1 tablespoon Coconut oil
½ teaspoon Hemp oil
Cayenne pepper, to taste
Celtic sea salt, to taste
Cabbage, green onion, red peppers, diced
Dissolve Kuzo root starch with water. Gather all ingredients blend all with warm tea, except for diced vegetables. Serve it with garnished with veggies. You can substitute with Shitake mushrooms if those are handy.
1 Ounce fresh Hen of the Woods mushrooms
3 Tablespoons butter or fat from drippings
1 Tablespoon soy sauce
1/2 Teaspoon fresh cracked pepper
2 Cups chicken stock
3 Tablespoons flour
1 Tablespoon yeast
Pour the heated stock over coarsely chopped hen-of-the-woods mushrooms and let sit for one hour. Drain, reserving the soaking liquid. In a saucepan, melt the butter or fat and add flour, whisking to combine thoroughly. Cook 2 or 3 minutes. Very gradually, while whisking, add the soaking liquid to the flour and fat mixture. Combine thoroughly. Add the mushrooms, cooking over medium heat until thickened. Add the remaining ingredients. This is excellent served over mashed potatoes, or your favorite meat dish.
Maitake Miso Soup
5 cups dashi
2 cups maitake mushrooms, prepped
1 teaspoon tamari
1 teaspoon honey
1/4 cup organic miso (yellow, shinshu-miso)
2 slices peeled ginger
1 tablespoon sliced green scallions
4 (1/4-inch) slices of soft tofu
In a small sauce pan, add 1 cup dashi with the tamari and honey. Bring to a simmer and braise the maitakes for 2 minutes only. Pull off heat and let stand. In another sauce pan, whisk together the remaining 4 cups of dashi with the miso and ginger. Bring to a simmer over medium heat for 5 minutes. Remove ginger and keep hot. Plating: In 4 warmed soup bowls, place a slice of tofu and top with strained maitakes. Ladle soup on top and garnish with scallions.
Maitake Mushroom Agnolotti
Olive oil as needed
Maitake mushrooms 3 lb.
Garlic cloves, minced 3
Shallots, diced 2
Thyme sprigs, picked 3
Salt to taste
Pepper to taste
Egg yolks 9
Mascarpone 9 oz.
Fromage blanc 9 oz.
Unsalted butter, divided 11 oz.
White truffle oil 1½ Tbsp.
Pasta dough 5 lb.
All-purpose flour as needed
Semolina as needed
Chives, sliced to garnish
Parmesan, finely grated to garnish
To make the filling: In a large sauté pan, heat about 1 Tbsp. olive oil. Working in batches, sauté mushrooms with garlic, shallots and thyme. Season with salt and pepper to taste. In a food processor, blend yolks with mascarpone, fromage blanc, 9 oz. butter and truffle oil. Add mushrooms; blend until smooth. Adjust seasoning as needed with salt and pepper; transfer to pastry bag. To roll out the dough, divide into 3-oz. portions. Working with one portion at a time, run through the pasta machine on the widest setting. Coat with flour, fold into thirds like a business letter, and run through machine again. Repeat until dough feels smooth and strong, then adjust to the next narrower setting. Pass dough through and then adjust to next narrower setting. Continue until pasta is just less than 1/8-in.-thick. Lay pasta sheets on parchment paper. With pastry bag, pipe 2-Tbsp. dollops of filling spaced 2 in. apart down the length of one side. Brush water along the edge of the opposite side of the pasta sheet. Fold the empty side of the pasta sheet over the filled side; press down between the filling. Using a pasta cutter, cut between each filling. Pinch edges of each agnolotto together; transfer to baking sheet coated in semolina. For each order, boil 5 to 7 agnolotti in salted water for 3 minutes. Meanwhile, brown remaining 2 oz. butter. Toss agnolotti with butter; transfer to serving plate. Sprinkle with chives and Parmesan to finish.
Maitake Rice Pilaf
2 cups washed, uncooked long grain white/brown rice (a little wild rice mixed in is good too)
4 cups chicken or bean stock
1 cup lentils, cooked
2 - 3 cups chopped Maitake mushrooms
1 cup coarsely chopped onions
1 cup coarsely chopped celery
2 cloves garlic, minced
1 cup chopped peanuts or almonds
1 tbsp. parsley
1 tbsp. allspice
3 tbsp. olive oil
Salt, pepper, cayenne pepper to taste
In a large saucepan, sauté Maitake mushrooms and garlic in olive oil over medium-high heat for 15 minutes, adding parsley, onions, celery and pepper after 10 minutes. Add rice and stir for another 3 minutes, then add stock, lentils, allspice and salt. Stir again, then let sit until mixture is boiling gently. Reduce heat and cover. Let simmer for 20 minutes, then check mixture. If all of the liquid has cooked out by that time, add 1/2 cup extra liquid (extra stock, some sherry, some soy sauce, etc.), salt, cayenne pepper to taste, peanuts/almonds, and cook for 15 more minutes. Let cool uncovered for 5 minutes and serve with a dollop of plain yogurt on top.
Maitake, Salmon and Broccoli Baked in Foil Wrapping
7 oz. Golden Gourmet Maitake Mushrooms
1 bunch of broccoli, chopped
2 salmon 6 oz filets
4 Tbsp. mayonnaise
Break up Maitake clusters into small pieces with fingers. Put chopped broccoli in a microwavable dish. Add a little water. Cover. Microwave for about 4 minutes. Thinly cut each salmon piece into 4 equal parts. Place 2 pieces of salmon on aluminum foil per servings. Arrange mayonnaise, broccoli and Maitake piece on top of salmon. Whisk eggs and put on top, close foil and bake in oven at 350°F for about 5 minutes.
Use 2-4 grams daily prepared as a tea. The daily amount, taken as tea, should be split between morning and evening.
The dried mushroom can easily be ground to a powder in a coffee grinder.
Bring the tea to a boil, and then reduce to a simmer. For maximum benefit you can simmer the tea from 2-4 hours, although a fairly strong tea can be made in 20-30 minutes. The grounds can be re-heated with benefit, discard the grounds when they no longer produce color in the tea. Filter the tea through a coffee filter before drinking. As mentioned the grounds can be re-used as long as they produce color in the tea. Any un-used portion of the Maitake tea can be refrigerated and used up to two days later. Shake the stored tea before using it.
Mushroom Bread Pudding
Half pound of mushrooms maitake
garlic - one clove
one half onion
2 tbsp. olive oil
Half loaf of bread
3 eggs - beaten
Half cup grated Parmesan cheese
1 Tablespoon of minced Italian parsley
Salt approx half teaspoon
Half cube of butter
Two cups homemade stock (chicken, vegetable or beef)
Step One: Sauté onions and garlic until transparent and then add mushrooms. Continue until mushrooms are golden brown. Salt and pepper to taste. Let cool. Step Two: Butter the inside of a soufflé pan. Slice the half loaf of bread. Butter both sides of each slice of bread and put an even layer on the bottom of the pan. Put the cooked mushroom over the first bread layer. Combine the eggs, cheese, salt, pepper and parsley. Pour one half the mixture over the mushroom and bread layers. Cover the mushroom layer with one more layer of buttered and sliced bread. Pour the remaining eggs cheese mixture over the top bread layer. Pour approx. two cups of stock (you could even use mushroom stock) over the bread mushroom mixture. It should just come to the top layer of bread.
Let the mixture absorb the stock for at least one half hour. It could even hold overnight in the refrigerator. Bake fifteen minutes at 400 degrees. The pudding will puff up and get a beautiful golden brown crust on top. Carefully run a knife around the inside of soufflé pan, and invert on a plate to unmold this beauty. Serve with a small amount of Parmesan cheese, if desired.
Mushroom Gravy with Noodles
From George Egger, via the Internet
1 lb. fresh mushrooms maitake, coarsely chopped
1 large onion, chopped
About a cup each of dry wine and stock (again, whatever kinds you have is fine)
1 tbsp of brown sugar or use a sweet wine and leave out the sugar
several tbsp. oyster sauce
1/4 cup flour
1 tbsp. each butter and olive oil
Salt and pepper to taste
Heat a tablespoon each butter and olive oil in a large non-stick skillet (or a wok) over high heat. Add onion and cook until it begins to brown. Add mushrooms and keep stirring until they just begin to cook (the volume in the skillet will decrease quite a bit) but before a lot of juice begins coming off. Add flour, and immediately mix well. Continue cooking until the mushrooms are done, the flour will coat the mushrooms and get pretty pasty but it works out, trust me on this! Add dry wine and stock, brown sugar and oyster sauce. Stir well, the mixture will thicken. Add more stock if needed (probably!) to produce a gravy consistency. Reduce heat to simmer, taste and add salt/pepper if needed. Simmer for another ten minutes, stirring frequently to prevent burning. Serve over noodles, toast, potato pancakes, or whatever you might need a gravy for. This gravy freezes extremely well. In particular, whenever a recipe calls for a can of mushroom soup. Or, while the mixture is simmering, you can add a generous shot of Worcestershire sauce and about four cakes of cream cheese and stir well until it melts in. Cool.
Pasta with Maitake Mushroom and Camembert Cheese
7 oz. Maitake Mushrooms
1 bunch asparagus, cut diagonally
4 oz. of Camembert cheese, cubed 1? Ib. of pasta
4 tbsp. of olive oil
4 cloves garlic, minced
2 tbsp of white wine
Salt and pepper to taste
Break Maitake Mushrooms into bite size pieces. Add 4 tablespoons of olive oil to wok at high heat. Add Maitake Mushrooms, asparagus, garlic and white wine to wok, stir fry. Add salt and pepper to taste. Boil pasta to desired texture. Add cheese and pasta to wok, stir fry and serve.
Sausage and Mushroom Ragout with Polenta
30 g onion
250 g Japanese mushrooms maitake
50 cc white wine
200 cc tomato paste
150 cc bouillion
3 Tbsp. parsley, finely chopped
Pinch of oregano
1 clove garlic
1 small dried red chilli
10g Parmesan cheese
Olive oil as required
100 g polenta (ground maize)
800 cc water
30 cc olive oil
20 g butter
Pinch of salt
To cook the polenta, bring the water to a boil and add the olive oil, butter, salt and polenta one by one. Simmer over low heat for 30 minutes stirring occasionally. Separate the mushrooms into small clusters, finely chop the onion and seed the chili. Chop the garlic clove in half, peel and crush. In a frying pan stir-fry the olive oil, garlic and chilli pepper over low heat until fragrant. Add the sausage and stir-fry. Add the onion and mushrooms and stir-fry further. Season with salt and pepper. Add the white wine and bring to the boil. When most of the liquid has evaporated, add the tomato paste, bouillon, parsley and oregano and simmer gently. Transfer the polenta, the sausage and mushrooms onto a serving dish and sprinkle with olive oil, parsley.
Simple Seasoned Hen of the Woods
1 pound Hen of the Woods, cleaned
1 tsp. salt
2 tsp. sugar
1 tsp. sesame seeds
1 tsp. chopped green onion
1/2 tsp. minced garlic
1 tsp. sesame oil
Wash mushrooms well. Mix all ingredients and coat mushrooms. Cook in a skillet until tender. Serve as a side or on top of chicken.
4 cups shredded Hen of the Woods - (1 1/2 by 1/4 inch strips)
1/4 cup of chopped fresh mint leaves
1/4 cup of chopped fresh Cilantro
2 scallions or green onions chopped
Juice of1/2 of a lime
1/2 a teaspoon of ground cayenne pepper or hot red pepper flakes
1 tablespoon ground roasted rice
3/4 tablespoon oriental fish sauce
1 tablespoon sugar
Pinch of salt
Mix the lime juice sugar and fish sauce together in a small bowl and set aside. Sauté the mushrooms in 1 tablespoon of cooking oil on medium heat until the liquid released from the mushrooms during cooking is gone and the pan is dry. Add the lime juice mixture and stir it in. When absorbed add the ground rice, chili powder, salt and scallions and mix. Toss with the remaining greens and serve.
Wild Vegetable Mushroom Soup
12 cups vegetable stock
8 cups water
1-3/4 cups barley
2 tbs. olive oil
4 stalks celery, sliced
1/2 cup ramp (wild leek) bulbs or shallots, chopped
5 cloves garlic, finely chopped
4 cups hen-of-the-woods mushroom
3 cups watercress, chopped
3 cups sheep sorrel
1/3 cup dill weed, chopped
1/2 cup mellow miso
1 tbs. chili paste and soy bean
2 tsp. oregano, ground
1 tsp. thyme, ground
1 tsp. fennel seed, ground
Simmer the barley in the water and stock 45 minutes. Meanwhile, sauté celery, ramps and garlic in the olive oil 10 minutes. Add the sautéed ingredients and all the remaining ingredients except the miso into the simmering ingredients and simmer another 5 minutes. Turn off the heat, lower a strainer part-way into the soup, and stir the miso against its sides with a whisk or wooden spoon until the miso is dissolved. Makes 2 quarts.
║ Mushroom Recipes ║