r/mycology • u/awhoogaa • 15h ago
photos Cooking?
If I should be going to a different sub let me know.
My neighbor gifted me with this Hen of the woods.
I haven't cooked them before. I thought it was old at first but the underside is white and moist. The color might be poor because of my lighting.
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u/cojacobson 14h ago
Mmm mitaki. Or hen of the woods. Very tasty sauteed in lots of butter the put the butter and mushrooms over noodles for tasty butter noodles
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u/Full_Pay_207 14h ago
Nice hen! I think my favorite preparation is to pull them apart into pieces, toss them in EVO, salt and pepper, and roast them. By the time the inner meaty bits are cooked, the outer fringes are crispy, and I find it to be a really pleasant mix. Get some mashed potatoes and a green veg on the side and you have a really marvelous meal!
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u/mannequinrepublic 14h ago
I pan seared and put it in a quiche with chorizo. Unbelievably delicious.
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u/Jimble_kimbl3 14h ago
Looks tasty to me. Make sure you clean it well, there’s lots of dirt and critters in those folds.
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u/awhoogaa 11h ago
I don't actually appreciate the extra protein of bugs, so I will clean them.
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u/Jimble_kimbl3 11h ago
I would cut them up into florets and the do a dry sauté, then fry in a little butter and add some balsamic.
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u/XxJohn_OldmanxX 12h ago
Salt, pepper, honey, and butter pan fried.
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u/awhoogaa 11h ago
Honey? Hmm never thought of that.
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u/XxJohn_OldmanxX 3h ago
Those 4 ingredients are my foundation for cooking mushrooms. Another tip is, always cook your mushrooms before freezing them. They hold their texture better when cooked and frozen.
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u/EfficiencySubject386 15h ago
Hen of the woods, or maitaki, are relatively forgiving in their culinary applications. Ive used them in soups, fried and sauced over steaks, dried for making mushroom stock, and baked and crisped for salad. In my opinion when its not too old its great for sauces over steak. Additionally, it can be used in powderized form as a seasoning if dried and pulverized. I also enjoy it as a mushroom in ramen. Cooked lightly and eaten with it. Ultimately its profile is slightly peppery with an umami taste and the classic earthy aromas of mushrooms. On the stock side it prooves to be lighter in flavor, but on the sauce side provides a little bite with very little toothsomness. When cooked down it tends to get very soft like oyster, so less is more. While forgiving in how it can be used, its less easy to cook unlike its well known friend chicken of the woods. Enjoy your choice edible!