Maitake mushroom

A product with the unusual name maitake for our person is a mushroom, which in its appearance resembles a woody growth or even morel, as well as oyster mushrooms. By the way, often the maitake mushroom is also called a dancing mushroom and a vulture curly. In general, the maitake mushroom is quite large in size: sometimes its weight can reach 4 kilograms with a diameter of up to half a meter.

Initially, man began to use the mushroom Maitake back in the 4th and 5th centuries AD. For example, residents of Japan and China used it not only as a food, but also as an effective drug that can strengthen weakened immunity. Today, the maitake mushroom is wild in some areas of China, as well as in forest plantations in Japan.

Interestingly, according to ancient tradition, the maytake mushroom was called "dancing" for a certain reason: before tearing it down, a person had to perform a special ritual dance. It was believed that without such a dance, all the known healing properties of the maitake mushroom were completely lost. By the way, there is another version of the appearance of such a name: under feudalism, the poor, who were lucky enough to find and rip off the maytake mushroom, danced with joy.

Mushroom maitake is characterized by a particularly pleasant aroma and excellent taste. In addition, it is remarkably combined with other species of oriental mushrooms. Maitake mushroom is often added to various soups, salads, condiments and even drinks. In addition, maitake mushroom is an obligatory ingredient in the traditional Japanese cuisine of miso soup.

It only takes 20 minutes to prepare this rather delicious and healthy first course. So that the maitake mushrooms do not boil, they are recommended to be added at the very end of cooking, and cook for no more than 8 minutes. If you have dried maitake mushrooms, they need to be brought to the desired state, having previously boiled over low heat. By the way, water from mushrooms can then be used in the preparation of various broths, sauces and soups.

Today, the maitake mushroom is popular not only in Japan, but also in Korea, where they like to steam or fry it. Moreover, the process of frying this mushroom should not exceed twenty minutes. First, all products are simultaneously put in dishes and languished under the lid, after which fresh fragrant greens are added. Cooked maitake mushrooms are great for making vegetable salads and are also used as an excellent side dish for pickles and potatoes.