Oh, Maitake!

Pachamama’s was lucky enough to obtain a giant, beautiful maitake mushroom today. Also known as hen-of-the-woods, this mushroom was the size of a small watermelon and had a loamy, woodsy smell. If you've never seen a massive one, check out this picture (from www.wikipedia.org).



Local mushroom enthusiast Jeremiah Teller found it and brought it in (exactly where he came across it, he won’t tell; fungi hunters keep mum about their secret spots.) Chef Ken Baker sliced the mighty maitake, pan-roasted those slices, drizzled them with red wine syrup and aged gruyere fondue, and tossed cinnamon and pears with hunks of fresh bread to make a panzanella to serve on top.

The super-savory maitake’s texture after roasting was perfect, right between soft and firm; the red wine syrup added a subtle, sweet note, and the gruyere fondue added creaminess. The panzanella lightened up the dish; the pears were crisp and the cinnamon complimented the earthiness of the maitake.

In Japanese, maitake means “dancing mushroom” – and that’s exactly what this dish did in the mouth.