Maitake (Grifola Frondosa)

Maitake are most often found at the base of oak stumps, or at the base of dead or dying trees.
They are very abundant in Japan.
These mushrooms have a distinctive aroma, a thick, woody, strong, earthy and peppery flavor and are best served cooked.
When cooking them, be sure to balance them with robust, salty, dry flavors.
Maitake has a fairly meaty texture and is highly valued for its health benefits.
Rich in vitamins, especially B1, B2 and D, as well as minerals (potassium, calcium, magnesium,), they are known to effectively strengthen the immune system.

Our perfect pairings : we recommend you to rehydrate them in cold water, you can also add them dried, in small pieces, to your rice cooking.
Maitake is very popular in tempura, sautéed in butter, added to broths, in tsukudani, incorporated in homemade terrines...
It is a real natural flavor enhancer.