Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side.
<b>Farmers markets (heck, even supermarkets) are overrun with wild mushrooms this time of year.</b> Wild mushrooms can be intimidating and <i>expensive</i>. They're worth it. But if you’re going to spend $20 on a bag of chanterelles, you should understand how to cook them.
Maitake Mushroom: probably most powerful mushroom in strengthening the immune system, reduces negative effects of chemotherapy such as pain, nausea, and hair loss, strong antiviral, treats hepatitis, chronic fatigue syndrome, high blood pressure, regulates insulin levels and cholesterol levels, inhibits tumors from growing back after surgery, protects the liver
Hen Of The Woods - Also known as maitake -- which translates to "dancing mushrooms" in Japanese -- these delicate, flowery mushrooms are packed with flavor. They're rich, earthy and pretty dreamy. They grow at the base of trees, particularly oaks, and are used in Japanese and western cooking. They hold their shape well when cooked, so they're great for soups and stir-fries.
Yields: 1 cup bacon Time: 45 minutes Shiitake bacon is delicious. But maitake bacon is heavenly. What elevates it a bit from the shiitake version is the umami flavor that's heavily present throughout its soft and pillowy petals. This plant-based bacon is perfect for finishing tofu scrambles, topping off hot soups or chowders, stuffing into a sandwich or serving at brunch. Keep out at room temperature and consume within an hour, although that shouldn't be a problem once you taste it…