Wednesday, February 2, 2011

Whip It Up Wednesday - Maitake Mushrooms Roasted in Butter and Honey

Roasted Maitake Mushroom

There certainly hasn't been a whole heck of a lot of sunshine in these parts lately. With one significant snowfall per week, we are hibernating under heavy cloud cover, not unlike the habit of mushrooms which live under the lowest of light conditions. But even though some of us are longing for those golden, long days at the beach, our limbs and complexions glowing with a touch of tan, that doesn't mean we can't get a good and healthy dose of Vitamin D without the help of the sun on our hides.

Just one thirty-calorie hunk of maitake mushroom, a Japanese variety also known as Hen-of-the-Woods, delivers an astonishing 1250 IUs of the "sunshine vitamin" along with a notable amount of niacin and fiber, and showings of other essential vitamins and trace elements.* For those who avoid the sun, a daily serving of the robust, brown mushroom is far more appetizing than popping a supplement pill.

Preparing maitake mushrooms could not be easier. Typically sold in fist-sized clusters growing on sturdy, edible stems, they need no more than to be lightly seasoned and briefly roasted in oven-proof cups that provide just the right serving size, as well as an attractive side dish. Even on these dark days of winter, you will feel like you have let the sunshine in.
Maitake Mushrooms Roasted with Butter and Honey - My own recipe

Serves 1

Ingredients

1 maitake mushroom cluster, about the size of a small grapefruit
1 teaspoon butter
1 tablespoon honey
1/8 teaspoon salt

Method

Preheat oven to 350°F.

Carefully remove cluster from its packaging to prevent breakage. Cup the cluster in your hand, stem-side up to rinse under cold water, then trim and discard the least amount of ragged stems from the bottom to expose fresh ends. Invert a small, oven-proof bowl, ramekin, or custard cup over the ends. Invert again to upright holding the cluster gently but securely in the bowl. Melt butter and honey together. Using a pastry brush, paint the tops of each mushroom cap with the mixture. Place bowl in center rack of oven on a cookie sheet. Roast for 15 minutes or until the mushroom is shrunken by a quarter of its size, and the edges of the caps are browned and frizzled. Remove from oven, top with salt, and serve immediately with a fork and spoon. You will need the spoon for the broth at the bottom of the bowl. If the mushroom has aged (but is still fresh without blemishes), it will be slightly fermented with an aroma and flavor reminiscent of red wine. This makes for an especially rich broth.
*According to the nutritional information on my recent purchase, a 3.5 ounce piece.

This recipe is for Janet of Taste Space hosting Weekend Herb Blogging #269 for Haalo of Cook Almost Anything at Least Once.

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Been There, Done That ~
Quick-Marinated Grilled Portobello Mushroom Caps
Burnt Molasses Mushrooms
Mushroom and Cauliflower Ambat (Curry)

Other People's Eats ~
Stirfry of Maitake Mushrooms, Lacinato Kale and Quinoa from Big Flavors from a Tiny Kitchen
Pressure Cooker Maitake Mushroom Risotto from The Feast Within
Hand Cut Pasta with Maitake Mushrooms and Squash Blossoms from Former Chef


17 comments:

  1. Talk about hibernation:-)

    we are not as bad as we had a glorious spring like weather over the weekend.

    The plate looks so pretty Susan, that I would not dare to eat it. Besides I have never cooked this mushroom.

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  2. I've never had that mushroom... A delicious way of cooking them.

    Cheers,

    Rosa

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  3. I wish I could send you some of the sunshine that has been flooding our living room for the past several days. I love the photo! I don't think I have seen this type of mushrooms, but now I will keep my eyes open. I really like your idea of roasting them after minimal handling.

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  4. love this! Didn't know this was the Japanese name for Hen of the Woods, thanks!

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  5. such a pretty looking mushroom:)

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  6. No lack of Vitamin D here, we have sunshine throughout the year for those who want it! We are usually trying to avoid it!

    Lovely photo.

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  7. lovely tasty recipe ... never thought I could have mushrooms like this ... thanks for sharing

    Super Yummy Recipes

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  8. that photo is so pretty - surely such gorgeous colour also brings a little sunshine into our lives :-)

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  9. They look so good - have yet to taste Maitake and this post just makes me grave them more!

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  10. I love maitake mushrooms and have never thought of combining them with honey. It sounds utterly delicious. :) Thanks for sharing it with WHb this week, Susan. :)

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  11. I love maitake mushrooms. They are delicious. And indeed they have a great amount of vitamin D. it’s great to known where from you can get all those vitamins besides taking pills. Your recipe is great and it is not very difficult to prepare. Thanks for sharing it.

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  12. That looks almost too beautiful to eat!

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  13. someone is clearly ready for sunshine and warm weather...i know i am. I was in california this past weekend, and it was high 60s/low 70s out there. absolutely gorgeous. well until it gets that nice here, I guess the delicious mushrooms will have to do for my vitamin D fix. Thanks a lot Susan =)

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  14. I am interested in learning more about all the different varieties of mushrooms and this is one I am not familiar with. The way you cooked them sounds delicious and easy!

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  15. Good to hear of another source of vitamin D, thanks for the information Susan!
    We are mushroom fans, I'll seek this one out!
    Your photo is gorgeous.
    LL

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  16. I purchased some maitake mushrooms a few days ago. I came across your site, while looking for a way to prepare them. I've always loved mushrooms, especially shiitake. This recipe is great. My teens liked it, too. :)

    Thanks!

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