22 maitake Recipes

maitake mushrooms, top sirloin steak, sliced into strips, green onions, cut to desired size, eggplant, chopped, leaves chinese cabbage, sliced into 1 in . strips (aka napa cabbage or you could use bok choy), vegetable oil, oyster sauce, red pepper, diced, soy sauce, white wine, oil, cornstarch (optional)

vegetable oil, divided, skin-on, bone-in chicken legs (thigh and drumstick), kosher salt and freshly ground black pepper, thick-cut bacon , cut crosswise into 1/3 slices, carrots, peeled, chopped, celery stalks, minced, onion, minced, dry red wine , such as burgundy, divided, tomato paste, low-sodium chicken broth, thyme, rosemary, assorted wild mushrooms , such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)

a lb of ground pork, shallots, chopped fine, knobs of fresh ginger (about 2 x 2 each), peeled and chopped fine, garlic cloves, chopped fine, head of savoy cabbage, sliced fine, head of maitake (aka hen of the woods) mushrooms, chopped rough

chicken broth, onion, chopped, carrots, chopped, ribs of celery, chopped, garlic, chopped, pearl barley, dried porcini mushrooms, reconstituted and chopped (comes to 4 oz), fresh mushrooms (i prefer baby bellas/cremini, sometimes adding other varietals like maitake and oyster mushrooms), salt, fresh thyme, black pepper, butter

butter, unsalted, shallots, fine dice, elephant garlic, minced, white wine, shiitake mushrooms , rough chop, maitake mushrooms (hen of the woods) rough chop, oyster mushrooms , rough chop, button mushrooms, quartered, chicken stock, heavy cream, fresh thyme, fine chopped, salt & pepper

grapes 30 each, thyme sprigs 12 each, bay leaves 12 each, salt and freshly ground black pepper as needed, olive oil as needed, baby carrots, quartered 12 each, parsnips, quartered 1 1/2 each, baby golden beets, quartered 6 each, candy striped beets, quartered 6 each, baby turnips, quartered 6 each, baby fennel, quartered 6 each, sunchokes, quartered 6 each, baby artichokes, quartered 6 each, chestnuts 6 each, walnut oil as needed, anise seed pinch, star anise 1 each, coriander pinch, vegetable stock 1 cup, salsify 1 1/2 each, baby leeks 6 each, radishes 12 each, celery root 3/4 each, brussels sprouts 6 each, walnuts 3 each, orange zest, grated, dried 1 tsp, maitake mushrooms 3/4 oz, shallots , roasted 12 each, sweet dumpling squash 3/4 each, quince 3/4 each, luting dough 1/2 lb, luting dough, chef-owner bryce whittlesey, chez bryce - tampa , fla., usa, flour .875 lb, sugar 1 tsp, salt 1 tsp, eggs 4 each, egg whites 3 each, instructions, combine all ingredients and mix until an elastic dough forms. reserve

grapeseed oil, soy sauce, yuzu juice, garlic clove, minced, kosher salt and freshly ground pepper, extra-virgin olive oil, assorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake), thickly sliced, sake, chopped fresh chives (for garnish )

semi-pearled farro, kosher salt, more) olive oil, assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1 pieces, freshly ground black pepper, low-sodium chicken broth, unsalted butter, cut into 1/2 cubes, chopped flat-leaf parsley, chopped fresh chives, chopped fresh thyme

dashi, maitake mushrooms , prepped, tamari, honey, organic miso (yellow , shinshu-miso), peeled ginger, sliced green scallions, soft tofu

olive oil, stalks asparagus, maitake mushrooms , taken off of the mushroom head, salt, to taste (i use my favorite seasoned salt )

tart shells , recipe follows, olive oil, fresh ginger, minced shallot, garlic, minced, ginger wine, mushroom soy, heavy cream, maitake mushrooms, kosher salt, chopped chives, for garnish, available at asian markets and specialty food stores

water, kombu, bonito flakes, maitakes, coarsely chopped, salmon fillet, center cut, skin on (scaled), 5 to 6 oz each, fleur de sel and black pepper, daikon sprouts

parsnips, cleaned and brunoise, water, sea salt, maitake mushrooms, diced, epazote sprigs, mexican herb, peeled and blanched fava beans, spanish extra-virgin olive oil, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

shiitake mushroom (or 1 oz. dried ), maitake mushroom (or 1 oz. dried ), oyster mushroom (or 1 oz. dried ), dried mung beans, dried lentils, head cabbage, sliced, onion, diced, heads garlic, carrots, olive oil, purified water, sea salt or soya sauce

stalk broccoli, canola oil, eggs, maitake mushrooms, handful cube mozzarella, onion

rack of lamb, removed from bones (reserve bones), yellow miso, thyme, onion, diced, garlic cloves, red wine, chicken stock, blackberry, white balsamic vinegar, sugar, shelled pistachios, salt, maitake mushroom, olive oil, butter, pepper, manzanilla olives, minced, shallot, minced

salmon fillet, center cut, 2 oz each, shallots, minced, prepped maitakes, thai basil leaves , fine julienne, ponzu, dijon mustard, marichu extra-virgin olive oil, fleur de sel and black pepper

stalk broccoli, canola oil, eggs, maitake mushrooms, handful cube mozzarella, onion