Fresh Maitake

Fresh Maitake

Fresh Maitake comes as the following:

1lb
230g
85g
Dry Maitake
3lb

(for restaurant)

Fresh Maitake is available for purchase at following grocers:

Fresh Maitake is served at the following restaurants:

Maitake Recipes

How to prepare

Do not eat Maitake raw.

Maitake stems are delicious and edible. Pull apart from the bottom by hands into smaller sizes.

How to preserve

It can be kept refrigerated for 10-12 days.

Maitake can be kept frozen. Break apart into smaller parts and keep them frozen in a sealed bag.

Cook from frozen, do not defrost.

Recipes for Download

Pickled Maitakes

Ingredients:

1 Pound Maitake Mushrooms
1 ½ Cups White Sugar
1 ½ Cups Soy Sauce
1 ½ Cups Rice Wine Vinegar
½ Tablespoon Kosher Salt
1 Tablespoon Black Peppercorns
2 Garlic Cloves
1 Small Knob of Ginger
1 Star Anise Pod

Directions:

1. Peel garlic cloves and lightly smash with the back of a knife.
2. Peel a small knob of ginger and roughly cut into large pieces.
3. Place white sugar, soy sauce, rice wine vinegar, kosher salt, black peppercorns, garlic, ginger and star anise pod into a medium sized pot.
4. Heat the pot over medium heat and bring to a boil.
5. Once pickling liquid has come to a boil. Remove from heat and allow it to steep for 15 minutes.
6. Prepare maitake mushrooms by removing the bottom inch. Pull maitake mushroom where it naturally wants to break. Pieces should be no bigger than 4 inches long and ½ an inch wide.
7. Place maitake pieces into a heat safe container and pour hot pickling liquid over them.
8. Place a small amount of cling film on the surface to ensure the maitakes stay submerged in the pickling liquid.

Chicken Fried Maitake

Ingredients:

1 Pound Maitake Mushrooms
2 Cups Buttermilk
Dredge Ingredients:
4 Cups Unbleached All Purpose Flour
1 Tablespoon Kosher Salt
1 Tablespoon Ground Sage
1 Tablespoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Mustard Powder
1 Teaspoon Baking Powder
1 Teaspoon Ground Black Pepper
½ Teaspoon Cayenne
Canola Oil For Frying

Directions:

1. Fill a tall sided pot ½ way full with canola oil. Place on a stove top and turn on medium heat. Heat oil to 350℉.
2. Meanwhile, prepare your maitakes by removing the bottom inch with a knife and pull maitake mushrooms where it naturally wants to break. Pieces should be no bigger than 4 inches long and ½ an inch wide.
3. Place Maitkes in buttermilk to soak.
4. Prepare the chicken dredge by combining all ingredients & mixing well.
5. Coat maitakes one at a time in the chicken dredge. Dip the back in the buttermilk & coast again in the dredge. Ensure that maitakes are evenly & well coated in the dredge.
6. Once oil is heated, carefully fry maitakes in batches. Turn the maitakes until all sides are evenly golden brown.
7. Transfer fried maitakes to a sheet tray or plate lined with paper towel. Season with salt or any seasoning of your choosing.
8. Chicken fried maitakes should be enjoyed immediately. Serve as a snack with your favorite dip or on a sandwich.

Maitake Cooked In Paper

Ingredients:

1 Pound Maitake Mushrooms
⅓ Cup Cold Unsalted Butter
5 Sprigs of Thyme
1 Shallot
1 Garlic Clove
1 Lemon Zested
½ Tablespoon Kosher Salt
½ Tablespoon Ground Fennel Seed
1 Teaspoon Ground Black Pepper
Garnish ingredients:
1 Tablespoon Lemon Juice
2 Large Eggs
Thai Basil
Chervil
Mustard Greens
Arugula

Directions:

1. Preheat the oven 375℉ and bring a small pot of water to a boil.
2. Start by preparing maitake mushrooms. Remove the bottom inch with a knife and pull maitake mushrooms where it naturally wants to break. Pieces should be no bigger than 4 inches long and ½ an inch wide and set aside.
3. Prepare the remaining ingredients. Cut ⅓ cup of cold unsalted butter into ½ an inch cubes. Pick 5 sprigs of thyme leaves and roughly chop. Slice shallots into ⅛ inch rings and gently separate each ring from itself. Mince 1 clove of garlic. Zest 1 lemon and save the juice to finish the dish.
4. To prepare the parchment parcels, lay 2 large sheets of parchment out flat. Fold them both in half to establish the center. Open them back up and separate the two. Lightly toss the maitake mushrooms with chopped thyme, shallot rings, minced garlic, lemon zest, salt, fennel & black pepper.
5. Divide into two portions. Place one portion of the seasoned maitakes near the crease of the parchment. Evenly distribute half the diced butter on top of the maitakes. Fold the parchment over onto itself and tightly roll or fold the edges to seal. You do not want any steam to escape. Repeat with the second portion.
6. Place parchment parcels onto a baking sheet. Place the baking sheet on the middle rack of the oven. Bake parcels for 15 minutes.
7. Meanwhile prepare the eggs by placing them in boiling water for exactly 6 minutes. Once 6 minutes have elapsed, crack the top and bottom of the shells and place into tepid water & peel carefully.
8. Remove parcels from the oven and place on a serving tray or plate. They should be expanded due to trapped steam. With a sharp knife, make an incision and carefully tear open. The steam will be hot so use caution.
9. To garnish, drizzle maitakes with a little of the reserved lemon juice, place the peeled 6 minute egg on each parcel. Toss herbs & greens with a drizzle of lemon juice, oil of your choosing & kosher salt. Finish by topping the maitakes

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