Maitake/Grifola Fondosa
Grifola Frondosa
Strong aromatic, earthy taste with a high umami content, loved by young top chefs.
Description
This lovely brown-grey mushroom has a sturdy aromatic, earthy flavour and a high umami content. The meat is white and crunchy. The younger generation of top chefs love to use the Maitake in vegetarian or vegan dishes. The Maitake originally comes from Japan. Just like in Japan, we now also grow it on parcels of wood sawdust.
Nutrition value per 100 g
Nutrition value per 100 g
| energiy | 31/130 kcal/kJ |
| fat | 0,2 g |
| – of which saturated | 0 g |
| Carbohydrates | 7 g |
| – of which sugars | 2,1 g |
| fibres | 2,7 g |
| protein | 1,9 g |
| salt | 0 g |
Delicious
Delicious
The flavour of the Maitake is best when fried in butter or oil. It goes well with strong flavours, including roasted meat, grains and spicy (Asian) leafy vegetables. The Maitake is also often added to dishes with other mushrooms to enhance the overall earthy mushroom flavour. The combination with chicken is a classic. That is also why the English refer to the mushroom as the ‘hen of the woods’.
Healthy
Healthy
In China, the Maitake is at the top of the list when it comes to healing powers. This mushroom has an energy-stimulating effect and reinforces your immunity. It is especially recommended to combat fatigue, weakness and for periods of recovery. The Maitake also helps combat hay fever and allergies caused by dust and pollen. Lastly, the Maitake enhances resistance against stress, bolsters the immune system, lowers cholesterol, blood-sugar level and blood pressure.
