Hen of the Woods (Maitake) Charcoal Grilled Start with this, Ha! I painted the fronds with virgin Olive Oil To control the heat, I placed them around the edge of the grill. With several sauces it was an enjoyable accompaniment to the dinner.
Barbequed Hen of the Woods This occasion, I painted the Maitake fronds with Barbeque Sauce. I used a perforated grill pan that fits on the small grill I use and keeps the smaller pieces from falling through. It fits well enough that the lid can go down, allowing a good smoke to develop, too. Crispy on the edges, delicious, here with a grilled fish and braised greens.
Hen/Maitake Sweet Potato Hash I don't remember where I was inspired to do this -- but I loved the result. Basic ingredients: Onion, Garlic, Sweet Potato and Hen of the Woods, on the cutting board, below. The idea is to dice up things into similar size pieces so they saute into a Hash. Well, for me, Hash is more of a breakfast item, but I've had it at restaurants for dinner. With fried eggs, toast & jam,. a very satisfying breakfast.
Maitake & Beech Mushroom Puff Pastry These Maitake and Beech Mushrooms did not come from the woods but cultivated and from an Asian Grocery -- same as you'd get in the woods, and superb quality. I sauteed the chopped mushrooms with garlic, onions, white wine and cream, salt, pepper & thyme, let it cool down and thicken and put into a puff pastry and baked it. These are very satisfying, to me.
