Dancing Mushroom Shiromiso
Known as the Hen of the Woods mushroom in North America, the Maitake (dancing mushroom) is revered for its anti-cancer properties and ability to regulate the body’s blood pressure and insulin levels.
Here’s a delicious way to load up on minerals, vitamins, protein and amino acids..
Dancing Mushroom Shiromiso
If not available locally, whole Maitake mushrooms can be ordered from Mountain Rose Herbs
Whole, dried organic Maitake (grifola frondosa)
Fresh scallions, sliced
White miso paste
Organic spinach powder
Homemade chicken bone broth, vegetable stock or filtered water
Low-sodium tamari
Dried organic celery root
Dried hijiki
Soak dried Maitake in filtered hot (not boiling) water for 20 minutes. Set re-hydrated mushroom aside to drain. Reserve soaking liquid.
Drizzle mushroom with clarified butter, sprinkle with pepper and spinach powder and roast in a 350 degree oven until golden brown (about 25 minutes). The mushroom should be slightly crispy on the edges.
Meanwhile, bring reserved soaking liquid and chicken stock to a rapid boil and cook until reduced in volume by 1/3.
Reduce heat and add tamari (be sure to use traditionally-fermented tamari that doesn’t contain hydrolyzed protein) celery root, scallions and hijiki (a wild brown sea vegetable). Simmer for 5 minutes.
Remove broth from heat and stir in white miso paste.
Ladle broth into a bowl or deep plate then place the roasted Maitake on top.
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- Maitake Miso
Leesie said,
August 22, 2009 at 3:09 pm
Very interesting information on the mushroom. Made me miss my dad. He used to pick wild mushrooms every year since I was a kid and this reminded me of him and those wonderful wild mushrooms!
Beautiful…
Ren said,
August 22, 2009 at 7:25 pm
Food often evokes memories – I’m glad yours are happy!
Kevin said,
August 23, 2009 at 8:29 am
That looks really good! I have been wanting to use maitake mushrooms in something. I like the sound of using them with miso.
Ren said,
August 23, 2009 at 1:35 pm
I’ve gotten a few sideways looks on this, but I really liked how it turned out. Thanks, Kevin!
emily said,
August 23, 2009 at 8:15 pm
what a gorgeous dish!
Ren said,
August 23, 2009 at 9:24 pm
Thanks, Emily!
An experiment in Miso & Maitake « said,
September 24, 2009 at 1:04 pm
[...] wild mushrooms are hard to come by, and my inspiration recipe, used a whole dried Hen of the Woods (sold as Maitake) mushroom which he purchased online. [...]
Elizabeth Howes said,
October 26, 2010 at 1:51 pm
Looks like a great restorative recipe. I write a food column for moremarin.com with affiliation to sfgate.com and am going to link to this. Thanks so much!
Ren said,
October 26, 2010 at 5:22 pm
Because it effects blood pressure, insulin and weight loss, maitake (and shiitake and reishi) may help reduce the the disease-causing effects of the Standard American Diet (SAD for short). Doesn’t hurt that it also tastes great.
Thanks for your comments, Elizabeth!
Marsha Johnston said,
October 6, 2011 at 11:46 am
Ren,
Can I use this recipe with a FRESH Hen of the Woods?
Ren said,
October 6, 2011 at 6:52 pm
I don’t see why not. In fact, it would probably be better that way! Just eliminate the soaking, obviously and adjust the cooking time.
Foodie Heaven at Pike’s Place! « StewardingtheWild said,
October 20, 2011 at 3:49 pm
[...] or Hen of the Woods, which I had discovered at Crossroads Farmer’s Market in Maryland, cooked and savored for the first time the previous week. While admiring the mushroom bounty, the produce [...]