Mmm, Maitake

Someone recently asked me what do you do when you find all of those hen of the woods mushroom (or grifola frondosa as Feral Boy would be sure to point out). Well, my first answer, of course, is always to preserve some, by either drying or freezing. The second answer is cook them and eat them.

Hens happen to be a very adaptable mushroom for all types of cooking so there are some great recipes, such as the soup one I provided earlier. Also, you can make fancy French things, that although they sound a little pretentious, are indeed quite delicious and very versatile.

Take for example this recipe below for a mushroom duxelle. It is quite an undertaking to simmer down 5 pounds of chopped mushrooms. It usually takes quite a few hours of work, but the reward is great because you end up with some incredible tasting pate like substance that you can use for anything from stuffing pork chops and pastries, to just eating plain on warm bread.

Mushroom Duxelle

mushrooms, finely grated through cheese wheel or food processor -- 5 pounds

scallions, finely chopped -- 2.5 cups

salt -- 1 1/2 tablespoons

butter -- 1 pound

parsley, finely chopped -- 1 cup

Preparation steps:

1. grate mushrooms

2. in a small stockpot or large saucepan, saute mushroom and scallions with salt and butter, reduce heat to medium low when thoroughly sauteed and simmer until all liquid evaporates. This could take an hour or two.

3. remove mixture from heat and mix in fresh parsley.

Chill and use for whatever. Meadow Mushrooms, Hen of the woods, and chanterelles (black trumpets) works best for this recipe, but any mushroom will do.

Final yield will be around 3 pounds. Will keep in the fridge for 2 weeks and in the freezer for 6 months.

Recipe was originally posted on the Michigan Morel Board by a friend and world-class Michigan mushroomer, Miker.