1

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maitake mushroom recipe?

Answered on September 12, 2014
Created April 01, 2012 at 8:57 PM

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!

82b2aff892ca37c7a358f6a219ee4b5a

(105)

on April 03, 2012
at 12:58 AM

For a sautee I would recommend a light chopping! But keep it as big as you want for texture and taste, they seam to vanish in the mix of things if they are too small!

4d6aa1a676240b15dc569ff8ade0500f

(2546)

on April 02, 2012
at 01:15 PM

that would sound totally divine, if i weren't currently totally "egged out." will def keep that in mind though! nom!

Ce7e28769d92d5de5533e775b1de966e

on April 02, 2012
at 02:21 AM

Oh man.. I love those. Usually just a super quick saute or I'll put a soft poached egg on top to warm them just a bit before gromming on them. Eeek! So good!

4d6aa1a676240b15dc569ff8ade0500f

(2546)

on April 01, 2012
at 09:34 PM

nom sounds great! do you chop the maitake? i think it's so pretty in its "natural" state.

4d6aa1a676240b15dc569ff8ade0500f

(2546)

on April 01, 2012
at 09:33 PM

that actually sounds really delish -- i don't mind the occasional rice at all! i'd leave out the lentils though :-)

82b2aff892ca37c7a358f6a219ee4b5a

(105)

on April 01, 2012
at 09:16 PM

They make a great sautee with onions! As she said, to go on steak!

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2 Answers

1
9d43f6873107e17ca4d1a5055aa7a2ad

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.

82b2aff892ca37c7a358f6a219ee4b5a

(105)

on April 01, 2012
at 09:16 PM

They make a great sautee with onions! As she said, to go on steak!

82b2aff892ca37c7a358f6a219ee4b5a

(105)

on April 03, 2012
at 12:58 AM

For a sautee I would recommend a light chopping! But keep it as big as you want for texture and taste, they seam to vanish in the mix of things if they are too small!

4d6aa1a676240b15dc569ff8ade0500f

(2546)

on April 01, 2012
at 09:34 PM

nom sounds great! do you chop the maitake? i think it's so pretty in its "natural" state.

1
82b2aff892ca37c7a358f6a219ee4b5a

(105)

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.

4d6aa1a676240b15dc569ff8ade0500f

(2546)

on April 01, 2012
at 09:33 PM

that actually sounds really delish -- i don't mind the occasional rice at all! i'd leave out the lentils though :-)

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