Maitake Mushroom

Maitake: This is the latest mushroom to be added to the Livesey Bros range. The Word “Mai” is Japanese for dancing.The name was given to this mushroom because people would dance with joy when they discovered it growing in the woods. After three years of trials the stage has been reached for low volume commercial production. 

Appearance: Towards the stem base the flesh of this mushroom is thick and dense; the upper petal-like caps are called “Fronds”.

Characteristics: “This mushroom is simply the best,” says Tim Livesey. “It’s flavour is intense and is quite unique. Umami springs to mind. But it’s not just its flavour, it has a massive reputation for its immunity boosting properties, try Googling “Maitake” and see for yourself.”

Shelf Life: Shelf life is 5-6 days at 5-6 Degrees.

How to Cook: The entire mushroom should be eaten and it is recommended that they be eaten cooked rather than raw. The cluster should be chopped into 1-2cm pieces prior to cooking. Maitake can be baked and stuffed with shrimp, sliced almonds, spices and topped with melted cheese. It is also regularly used in stir-fries or simply sliced and sautéed. Try them sliced and fried in butter, salt and pepper on toast, (Excellent). Maitake also go extremely well with bacon and asparagus, we recommend that you try a bacon and Maitake omlette, the flavour will simply blow you away !!!