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A fluffy Grey, black, beige fungus that grows like salad, all curly and full of crevices and is most valued for its garlicky aroma and nutty, firm flesh. It is not the same as the "chicken of the woods" mushroom. Cultivated forms can weigh from ½ to 1½ pounds; but, in the wild, they can range from three to 100 pounds. It often grows in the same spot year after year. Maitake is the Japanese name that translates into "dancing mushroom". It grows in abundance in Japan, which now exports to the US. The first record of cultivation is from an 11th century Japanese text which describes their growth on hardwoods in the Northeastern regions of Japan, China, and Europe, where it was first discovered. It is also found in deciduous forests in Eastern Canada and in the Northeastern and Mid-Atlantic regions of the US. However, production in the US is minimal because of the unpredictability of the mushroom itself, sometimes producing plenty and at other times, nothing. Cooking Hints: Use only fresh, tender portions. Simmer in salted water until tender (requires long, slow cooking), and serve as a vegetable with cream sauce. When chopped it yields small pieces. Trap its fragrance in Japanese-style soups, omelets, and ravioli, or serve warm over salad greens. Nice and crunchy.
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Hen of the woods,
maitake (Japanese) Grifola frondosa
