Maitake mushrooms
In season from autumn to winter, this species of mushrooms was once known as “the phantom mushroom”, however successful artificial cultivation of maitake mushrooms began in the 1970s. Although the flavor and aroma are slightly different from those found in the wild, maitake mushrooms are now easily available.
Nutrition
Maitake mushrooms are a good source of dietary fiber and vitamin B2, also know as riboflavin.
How to pick and store
Select maitake mushrooms that are firm to the touch and not too spread out, wilted or drying on the edges. Refrigerate in a vegetable storage container and consume within 3 to 4 days.
Preparation
These mushrooms can be prepared in many ways, including as ingredients in soups, simmered dishes and for deep-frying. Maitake mushrooms are an essential ingredient in “Kiritanpo”, a popular traditional food of Akita prefecture in the Tohoku region of Japan.
