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Two Maitake Mushroom Recipes
From Edible Wild Mushrooms of North America by Bessette and Fischer.
Maitake Mushroom Pesto
2-3 Tablespoons good quality extra virgin olive oil, or to taste
1/2 clove garlic, minced
salt and pepper, to taste and
parsley and/or basil, chopped, to taste
Chop 1 pound of Maitake Mushrooms in food processor on pulse, until finely chopped, but be careful not to turn them into "paste." Saute on medium until juices are released from mushrooms and most of the juice is cooked off. Add the olive oil, 1 tablespoon at a time, untill desired consistency. Add garlic, salt, and pepper to taste. Remove from heat and stir in the parsley and/or basil. Use as a topping for pasta with grated cheese. Or, use as an appetizer on toasted bread or toasted garlic bread. Sprinkle on pizza. Or, make a mushroom roll: Roll out pizza dough, spread the mushroom filling around, add some shredded mozzarella, roll it up, and cook in a 350-degree oven for about 25 minutes.
Hen of the Woods (a.k.a. Maitake) Salad
3 green onions with tops, chopped
1 small tomato, peeled and chopped
2 Tbsps olive oil
1 Tbsp butter
8 ounces Hen of the Woods, chopped
1 lb. cooked, skinned, boned chicken
2 slices crisp cooked bacon
2 Tbsps red wine
1/4 to 1/2 cup peanuts or pine nuts
Saute onion and tomato in oil and butter until onion is soft. Add mushrooms and cook 4 minutes more. Add large chunks of chicken and remaining ingredients to mushroom mixture and cook a few more minutes. Allow to cool. Add a favorite salad dressing and chill. Serve over a bed of lettuce or on avocado halves. Serves 2 to 4.