Maitake - tasty and healthy

The Maitake mushroom is yet another edible mushroom, which can be found mostly in North America and in Japan. The Grifola frondosa is known by many names such as Hen-of-the-Woods, Ram’s Head or Sheep’s Head, but the majority calls it Maitake under which it can be found in grocery stores.

This mushroom grows in the United States and northeastern part of Japan. The Maitake has an offset or indistinct cap and a decurrent hymenium. There are pores in the hymenium and the spore print is white. Because it lives on oak trees it is a parasitic organism, which survives due to its host, growing in clusters at the base of the trees. The Maitake is a polypore mushroom that becomes inedible when it ages because it hardens.

Maitake mushrooms can be prepared and served in a variety of ways. In fact, in Japan they are a crucial ingredient in nabemono and they are also cooked in foil with butter. Popular Maitake recipes include chopped, slices or sautéed mushrooms. They are added to pizzas, as garnishes to some dishes, in soups or sauces. The mushrooms have a great taste and go with every type of food, depending on what is served at the restaurant or what the cook prefers to make at home.

Apart from its culinary value the fungus is used in medicine. Maitake is used to enhance the immune system, giving it more resistance. The mushrooms contain minerals, vitamins, fibers and amino acids, which make them a very healthy alternative to other foods. They are good for regulating cholesterol levels, insulin, glucose, blood pressure and also help with serum and liver lipids. It is even believed to be beneficial against cancer and diabetes.

The Maitake, or Grifola frondosa has been tried by many both for its flavor and the medicinal benefits it brings, gaining millions of fans in the US.