Recipe: Appetizing Grilled Maitake Mushroom and Mizuna Greens Nibitashi

Grilled Maitake Mushroom and Mizuna Greens Nibitashi. The maitake mushroom (a.k.a. "hen of the woods") is a magestic-looking thing, frilly and bulbous, like a cross between a brain and a tasseled skirt. Grill over indirect or very low heat. One night I cooked big giant Flintstone porterhouse steaks and had the mushrooms going on the cooler side of the grill.

You either love mushrooms, or you don't. I do, and I've just decided that maitake mushrooms are my favorite. Grilled Maitake Mushrooms to be precise. shimeji mushrooms, maitake mushrooms, enoki mushrooms, mini ganmodoki (cooked all with soysauce, sake, mirin and sugar) boiled carrot, long green onion, Soup Maitake mushrooms--a.k.a. hen of the woods--grill up great. You can have Grilled Maitake Mushroom and Mizuna Greens Nibitashi using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Grilled Maitake Mushroom and Mizuna Greens Nibitashi

1. It's 1/2 bag of Mizuna greens.
2. You need 1 of packet Maitake mushrooms.
3. You need 100 ml of Bonito dashi stock.
4. It's 1 tbsp of Usukuchi soy sauce.
5. Prepare 1 tsp of Soy sauce.
6. Prepare 1 tsp of Sake.
7. It's 1 of as much (to taste) Citrus fruit such as sudachi, kabosu or lemon.

Just add a ton of olive oil, some low heat, and salt and pepper. Wild Maitake mushrooms are available in the late summer through late fall, while the cultivated versions are available year-round. Maitake mushrooms, botanically classified as Grifola frondosa, are edible mushrooms that are both foraged and cultivated for culinary and medicinal use. Maitake mushroom, commonly known in Japan under names such as mizunara, buna and shii, grows parasitically at the base of trees of the Fagaceae family such as Japanese beech.

Grilled Maitake Mushroom and Mizuna Greens Nibitashi instructions

1. Cut the mizuna greens into 5 cm pieces..
2. Divide the clump of maitake mushrooms into 4 pieces. Grill until wilted and slightly charred. Be careful not to overcook it!.
3. When the mushrooms have cooled down, take off the stem ends and shred up into easy to eat pieces..
4. Bring the dashi stock to boil in a pan, add the flavoring ingredients, and add the mizuna greens and grilled maitake mushrooms. Simmer quickly so that the mizuna greens remain crispy..
5. Transfer to serving plates. Squeeze on plenty of citrus juice (of your choice) just before eating..

Maitake also lives on trees such as plum, persimmon, peach, apricot and others. The maitake mushroom is making news for its cancer fighting effects. Did you know that it is edible as well? Find out more about this amazing mushroom here. Like reishi and turkey tails, the maitake mushroom has been used for many years as a powerful medicinal.