i just got a bounty of maitake mushrooms at the farmers' market and i have no clue how to make it! it looks so beautiful as it is, and the taste raw is AMAZING...so i wonder if i should just have it raw. does anyone know of any good recipes for maitake that would enhance it's natural flavors without dousing them out in butter and garlic? thanks!
asked bymeret (2546)
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on April 01, 2012
at 09:13 PM
Maitake are my favorites. I always just cook a cut of meat and then cook the Maitake in the leftover juices with maybe some wine or citrus juice to deglaze. It works with pretty much every cut of meat from steak to bacon to lamb shanks.
on April 01, 2012
at 09:12 PM
If you Dont mind rice as a base layer for chicken or fish or what ever Check this one out!!!
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, saut?? 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/serve.