You might know it as Hen-of-the-wood or even sheep’s head, but to most Asians, this mushroom variety is called maitake. Literally translating to “dancing mushroom,” this healthy fungal delicacy can be found in Japanese hardwood forests, as well as in parts of China, Europe, and North America.
Maitake mushrooms have a fairly soft texture. The white, tough base grows into numerous feathery leaves – those can simply be pulled apart once removed from the stem, no knife required!
Maitake have a strong earthy mushroom flavor and a rich flavor that makes them perfect for sautéing. The main maitake season is between September and October, but they can be found on farmers’ markets both in the States almost all-year-round.
Maitake, Goji, and Leek Rye Toast | 滋阴舞茸京葱黑麦吐司
VEGAN | NUT-FREE
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1.5oz maitake mushrooms
2 tbsp chopped yellow or white onion
Half a leek, the bottom edible parts
1 tbsp goji berry, rinsed and soaked for 10 mins
1 tbsp parsley
1 tsp Soy sauce
1 slice Mestemacher rye bread
White or black sesame seeds
Extra virgin olive oil
Pepper, to taste
Using your hands, roughly separate the maitake mushroom into smaller pieces.
Cut the leeks into ½ inch thick pieces.
In a pan, heat olive oil. Saute onions, mushrooms, leek together until slightly browned.
Add goji berry, parsley, soy sauce and some warm water (optional) to continue cooking until the goji berries are soft.
Toast the rye bread.
Place sauteed mushroom and leek mixture onto the bread, drizzle with tahini and sesame seeds.
- Nourishes yin
- Benefits the liver
- Dispels cold and releases exterior for stronger immunity
- Replenishes Qi