The Maitake mushroom is sought for both its culinary and medicinal properties. The Maitake is rich in flavor carrying a deep earthy aroma. Popular in Italian & Asian Cooking and brewed into medicinal tea. The Maitake Mushroom (Grifola frondosa) has until recently been known as being a scarce, hard to cultivate mushroom, making it almost a rare delicacy. The Maitake has an earthy taste, and thicker texture allowing it to be cooked in countless dishes with success. Primarily used in italian and asian dishes. Miatake mushrooms are commonly brewed into a medicinal mushroom tea. Maitakes are also called "hen of the woods" and "ram's head" mushrooms. To Reconstitute Maitake Mushrooms: Rinse and soak in water for 20 minutes or more. Use soon after re-constituting. If brewing into a tea, can be steeped directly from the dried mushroom.
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