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Maitake Mushrooms

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Thanksgiving is less than 3 weeks away and mushrooms is one of the top items on everyone’s menu. Offering a variety of delicious mushrooms has been proven to increase sales! Mycopia fresh specialty mushrooms are locally grown in Sebastopol on oak-based substrate in reusable bottles. After the mushrooms are harvested, the spent substrate is recycled and turned into compost that is highly prized by local farmers and wineries.

Maitake mushrooms have a delicate, rippling fan shape. Also known as Hen of the Woods, this wonderful mushroom variety has a fabulous forest aroma, rich woodsy flavor and a light, crunchy texture. In the wild, maitake can grow into huge heads over a foot in diameter. Mycopia’s small, delicate clusters present the mushroom’s best qualities at the peak of flavor.

Maitake Mushrooms growing in reusable containers www.mycopia.com

Maitakes are traditional in Asian cuisine, but its rich versatile flavor also finds complements with roasted meats and chicken, cheeses, dark leafy greens, and hearty grains. Use maitakes for a richer taste in any recipe calling for mushrooms. Try this delicious recipe with spinach, swiss chard, broccoli rabe or a mixture of your favorite greens!

Sautéed Maitake Frondosa Mushrooms with Pancetta and Greens


Maitake is at the top of the list of mushrooms used in Traditional Chinese Medicine, and it is one of the better studied mushrooms in modern clinical trials. Maitake (and other mushrooms) are functional foods, good sources of micronutrients and active biological compounds that support a healthy immune system. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free and very low in sodium. Source: Mycopia.com

Find more recipes here: https://www.mycopia.com/recipes


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