|
The
Wisconsin Mycological Society | Sautéed
Maitake
In the fall, in NH, I hunt this mushroom with great
enthusiasm. I pick the
young ones, before they become powdery or bleached.
I bring them home, trim
the leaflets with some of the stems. Then I put them
in a bowl of water and
salt to rid them of the insects (cold water). They
are then drained, patted
dry with paper towel and cut up into smaller pieces.
I then dice up a
Vidalia onion and cover the bottom of an iron skillet with
them, put the
mushroom on top, then add a full crushed garlic bulb on top
of the
mushrooms, cover and slowly cook them down until most of the moisture
is
gone. Then I add a cup or so of burgundy wine and a stick of butter,
occasionally some sesame seed oil or other flavorings, and cook it down
again.
When they are cooked down, I cool them, and package them in (small
portions)
small zip lock sandwich bags. I roll them up and put the date &
contents
on the bag with a Sharpie marker and then put them in my freezer.
When I want
a nice moose or venison steak, I
take out a package, thaw it and add to the
dish. They are also awesome in an
omelet.
| |
