Hen of the woods, Grifola frondosa, Maitake, or my favorite Segnorina.
This mushroom is really popular in restaurants because of the texture and flavor.
In Japan, it is the most commonly used mushroom for soup, sautéed vegetables, and sauces.
It is easy to find this mushroom in North America. The flower of the root is the part that is visible and edible. It grows similar to a potato, with a root than can be three feet long.
In restaurants, I like to use this mushroom in big chunks, caramelize them in a pan with fat or oil, and deglaze with wine or vinegar.
At home, I like to give it a different texture and perfume, cooking it on the grill. This technique can be tricky, but my recipe and instructions make it more simple.
Maitake ½ lb.
Olive oil 2 tablespoons
Thyme 1 stem
Lemon zest 1 teaspoon
Lemon juice 1
Marinate the Maitake with olive oil, thyme, lemon zest, salt, and pepper.
Place your hand roughly six inches above the surface of the grill to check the temperature. You should be able to hold your hand there for 5 seconds.
Place the mushroom with the stem down and caramelize the entire surface.
Remove from the grill and finish it with a drizzle of lemon juice.