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Friday, October 11, 2013

Maitake, the Dancing Mushroom

In August, I dreamed about Black Trumpets and how much I wanted to try them. And, lo and behold, that very day C rang to see if we wanted to share in a fantastic haul of those very same shrooms. So lucky! Come October maitake (hen of the woods) was my dream. Lucky again: this time it is D whose generosity lets it be reality. Maitake is a beautiful mushroom, inside and out. I may have to revise my favourite mushroom rankings...

I was thinking of just sauteeing the mushroom with a little garlic, but I fancied eating it with bok choi... and miso... and egg... and the next thing I knew all those things (and a few more besides) were in one pan making party. Maitake is fairly substantial in volume, taste and texture, so I figured it should stand up to some light flavour addition - I wouldn't consider any of these additions to be too overpowering (in the quantities used).

1-2 tbsp veg oil
1 large clove garlic, peeled and finely chopped
1 piece ginger same size as the garlic, peeled and finely chopped
1/2 tsp red chilli flakes
~2 cupfuls cleaned maitake, torn into equal-sized pieces about 1 in x 3 in
1 tbsp sesame seeds
1 egg, beaten (optional)
1 bunch small bok choi, washed and cut into pieces similar sized to the maitake
1/2 cup frozen sweetcorn, defrosted
1 tbsp white miso
1 tsp maple syrup
1 tsp soy sauce
1-2 tbsp lime juice
1-2 tbsp fresh coriander, chopped (optional)

Heat the oil and add the garlic and ginger. Cook for a minute or two then add the chilli flakes. Stir, then add the maitake. Saute for 10-15 min, until it has released liquid and taken it up again, shrunk, and is lightly browned. Add the sesame seeds and cook for a minute or two til just starting to brown. Make space in the pan then add the beaten egg. Let it cook into a mini omelette in the middle then slice roughly with your spoon and mix in lightly. Add the bok choi and sweetcorn and cook until the bok choi just wilts. Mix the miso, maple syrup, soy sauce and lime juice in a small bowl, then add to the pan, turn off heat and mix to combine. Serve with a sprinkling of coriander. Good with noodles or rice or wheatberries (the last being what I had kicking around in the fridge).


For notes on drying and rehydrating maitake, see here.
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