MushroomDan Posted October 8, 2018 Report Share Posted October 8, 2018 Hi mates. Is this Hen of the woods/Maitake? Found 3 today. Oak tree. Seems fresh. Quote Link to comment Share on other sites More sharing options...
Matt McDermott Posted October 9, 2018 Report Share Posted October 9, 2018 Certainly looks like it Quote Link to comment Share on other sites More sharing options...
MushroomDan Posted October 10, 2018 Author Report Share Posted October 10, 2018 whats a good way to cook it? Quote Link to comment Share on other sites More sharing options...
Matt McDermott Posted October 10, 2018 Report Share Posted October 10, 2018 I cook down the pieces and drain off the liquid, then saute in butter and a touch of salt until they start to crisp a bit. Was going to try making some into jerky this weekend. Quote Link to comment Share on other sites More sharing options...
Dave W Posted October 11, 2018 Report Share Posted October 11, 2018 Cubed Grifola is good in soup. I make a baked parmesan like eggplant parm. Takes a bit of work coating fronds in egg and breadcrumbs, frying, an layering with cheese and sauce in a baking dish. I pickle some every year; blanch in a small amount of water, put into a canning jar, cover with hot spiced vinegar, cool, refrigerate for a couple months. Grifola is real good just sauteed with onions and eaten like steak. Quote Link to comment Share on other sites More sharing options...
Bird-Man Posted October 12, 2018 Report Share Posted October 12, 2018 Just this Tuesday I deep fried some hen fronds. I dipped them in a thin milk/egg wash then coated them in well seasoned flour. Fried in oil(peanut) for 4 minutes at 310 degrees. Those babies came out golden, crispy on the outside and tender on the inside. Very savoury and delicious and worth the effort. Quote Link to comment Share on other sites More sharing options...
MushroomDan Posted October 23, 2018 Author Report Share Posted October 23, 2018 Thanks for all the ideas guys! We sauteed half of what we found and froze in zip lock bags. Also dehydrated some and made powder from half the ones we dehydrated. We also have some raw ones frozen. Did we preserve everything right? Should the raw frozen ones be eaten soon? Quote Link to comment Share on other sites More sharing options...
Dave W Posted October 24, 2018 Report Share Posted October 24, 2018 I would try the raw-frozen ones first. I once had a bad experience with raw-frozen Grifola. When thawed it smelled bad and really didn't look very good. Tossed it right into the compost. The freezer I had used was not real good... a frost-free unit in the upper portion of a refrigerator, not a very tight seal. So, this may have contributed to the problem. That mushroom had been in the freezer for over 6 months. I currently use a large non frost-free chest freezer, and I have enjoyed excellent results with sauteed/frozen Grifola, even with stuff frozen for over 2 years!. Quote Link to comment Share on other sites More sharing options...
eat-bolete Posted October 24, 2018 Report Share Posted October 24, 2018 Thanks for that last bit of info Dave. I was just wondering the other day if my maitake from last year is still good.(sauteed, frozen in oil) Quote Link to comment Share on other sites More sharing options...
CamilleR Posted October 25, 2018 Report Share Posted October 25, 2018 I've heard people say it freezes good raw. Thought about doing that with small pieces that would be ready for a recipe without thawing. I'll probably make soup with most of mine. Quote Link to comment Share on other sites More sharing options...
MushroomDan Posted October 30, 2018 Author Report Share Posted October 30, 2018 Thanks for good info Dave! Luckily most of what we froze was sauteed. Quote Link to comment Share on other sites More sharing options...
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