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Also known as Hen of the Woods (see group "Dirty Hands" for full description and hunting tips).
Maitake Mushroom Pesto
Chop Maitake in a food processor, sauté on medium heat (without oil) until the water in the fresh mushrooms is released, stir in some olive oil, a little garlic and salt an pepper to taste. Some fresh parsley is nice too.
Uses For Maitake Mushroom Pesto: Over pasta with grated cheese, on toasted bread or garlic bread as an appetizer, sprinkled on pizza, rolled up in a pizza dough with grated mozzarella to make a mushroom roll (cook about 25 minutes at 350*).
Also: Try adding chunks of Maitake to any Italian style soups or sauces.
This is the article I posted to the group "Dirty Hands". Hope it clears up the mystery. I know the pictures don't open but you can google for images.
The Hen of the Woods, AKA Maitake
A bountiful Fall fungi fond of the mighty Oak tree
As the mushrooming season comes to a close, one last treat awaits the forager. One last BIG treat because, if you're lucky, you may find a fruiting of Hen of the Woods (Grifola frondosa) as big as forty or fifty pounds.
Here's a list of some of the many good things about Grifola frondosa (AKA Maitake in Japan):
1) Fabulous flavor
2) A firm texture that lends itself to almost any culinary application
3) Its usually bug free - at least inside the flesh - you have to pick over it but unless it's over the hill you won't find much in the way of bug larvae
4) Easy to store. Just chop this one up into what ever size pieces you like to cook with and store them in freezer bags in the freezer without any par-boiling, etc.
5) It's good for you! Studies are beginning to reveal immune-enhancing and cancer-preventing properties.
Description: Widely variable in color, from pure white to tan to brown to gray. It appears to get darker depending on direct sunlight (just like we do!) Large overlapping leaf-like fronds grow in bushy clusters that get larger with time. Each frond is from a half to four inches across and is usually darker to the outward edges of the "caps." The entire fruiting body can be as big as several feet across. The underside of individual caps consists of a pure white pore surface. Grifola frondosa is a polypore, a mushroom which disperses its spores from pores as opposed to gills. The pores are close together and tiny, almost difficult to see. The caps are firm and juicy. The stem is thick firm, white and branched. The spore print is white.
Grifola frondosa fruits anytime from early September to late October and seems to be triggered by the first cold nights of the end of Summer. It is found mostly with dead or dying Oak trees, though I regularly find clusters under a dead Maple (pictured at right with quite a job of camouflaging itself). Once you find one, go back the next year and you may find it again. I freeze enough to get me through until Morel season in the Spring!