Without wanting to sound critical, isn't this method technically braising the Maitake in its own water. I wonder if dry-frying the Maitake to remove all of the water within them and then finishing with unsalted butter, a pinch of salt, pepper and a liberal sprinkle of finely chopped garlic, to crispen the edges up, would enhance the flavour profile?
Just a tip, because this is the fourth video in a row I've seen people do this, and hold off on adding the pepper until just before you remove it from the heat. Cooking it in oil like that dampens the flavor and runs the chance of the pepper burning and creating a bitter flavor.
I just picked up some of these mushrooms today. I'm going to cook these tomorrow with some garlic and Evo. Thanks for the tips on how to cook these bad boys.
@@stevejacobson8958 yes I did and I dried a bunch and froze a bunch. The only thing was, it was so mild in soup the flavor disappeared. And, we couldn’t ever get all the sand out. I liked it sautéed the best. Thanks again for all your help. I had little clue how to clean and prepare it. We had 27+ pounds to deal with!!
PERFECT maitake! Wow! Like you I stumble on my best finds. Last year stumbled upon an absolutely prime chicken of the woods right out my back door. It also happened to be the Cincinnatus which grows on the ground not on a tree itself. Considered the prime of the chickens as almost all of it is edible and delicious...it was! Morels the same thing.
I'm actually waiting for my veggies delivery from "misfits" which includes maitakes. i plan on frying them up and having over some creamy, cheesy polenta (vegan of course). can't wait!!
@@stevejacobson8958 just got some from a local cultivator. Favorite fungus after Morels. This weekend I'll be making a flatbread with Maitake, caramelized onion, and a goat cheese crumble, finished with a balsamic glaze.
@@freeradical5535 Wow I have to say that made my mouth water! What area of the country are you in. Have you found Maitakes? I'd like to find morels but there aren't many in my area
@@stevejacobson8958 Chicago. I don't think I'm quite far North enough to forage for Maitakes. They may grow around here sparingly but I think Michigan and Wisconsin are the areas you really want to look. I haven't found definitive info on that though. Morels are SUCH a treat. They grow like gangbusters around here in early spring. My advice though: don't pass judgment unless you've had them fresh. Dried and reconstituted morels are offensively tasteless compared to what I grew up with. Frozen is only mildly better. Morels absolutely must be experienced fresh. Just a quick sauté in butter with a little salt and pepper, and you have a flavor explosion. It's a delightful fungus!
@@freeradical5535 we used to find them in the wooded edges at my parent's farm in northern Indiana and we never breaded them - always in a pan with butter and a little salt and pepper yep! ♥
I got my first one today from Imperfect Foods - I've basically said I want any kind I can get LOL Well I went right to your video to see what to do with them and yes, I would definately like to eat these again - very nice!! I like them almost as much as the shimeji (sp) ones I have been getting. I've never met a mushroom I didn't like but the ones you get in the store are a bit boring....
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Without wanting to sound critical, isn't this method technically braising the Maitake in its own water. I wonder if dry-frying the Maitake to remove all of the water within them and then finishing with unsalted butter, a pinch of salt, pepper and a liberal sprinkle of finely chopped garlic, to crispen the edges up, would enhance the flavour profile?
Just a tip, because this is the fourth video in a row I've seen people do this, and hold off on adding the pepper until just before you remove it from the heat. Cooking it in oil like that dampens the flavor and runs the chance of the pepper burning and creating a bitter flavor.
I just picked up some of these mushrooms today. I'm going to cook these tomorrow with some garlic and Evo. Thanks for the tips on how to cook these bad boys.
What is Evo?
Thank you so much, we just found this mushroom in my parents yard and very excited to try it
Have you tried the mushroom? Did you love the taste?
@@stevejacobson8958 yes I did and I dried a bunch and froze a bunch. The only thing was, it was so mild in soup the flavor disappeared. And, we couldn’t ever get all the sand out. I liked it sautéed the best. Thanks again for all your help. I had little clue how to clean and prepare it. We had 27+ pounds to deal with!!
@@stevejacobson8958 what should I do with the dried stuff? Do you know the best way to use it medicinally?
Thanks. Can't wait to cook mine found in the woods today! (Your link doesn't work anymore.)
I found some while out hunting grouse. They were a perfect match for a grouse dinner.
PERFECT maitake! Wow! Like you I stumble on my best finds. Last year stumbled upon an absolutely prime chicken of the woods right out my back door. It also happened to be the Cincinnatus which grows on the ground not on a tree itself. Considered the prime of the chickens as almost all of it is edible and delicious...it was! Morels the same thing.
TY! Does it have to be dry before you sautee them? How do you dry them? Great video.
I'm actually waiting for my veggies delivery from "misfits" which includes maitakes. i plan on frying them up and having over some creamy, cheesy polenta (vegan of course). can't wait!!
You give new meaning to "seasoning your pan."
Yes! I can't wait to look for Maitakes soon. The season is just around the corne!
@@stevejacobson8958 just got some from a local cultivator. Favorite fungus after Morels. This weekend I'll be making a flatbread with Maitake, caramelized onion, and a goat cheese crumble, finished with a balsamic glaze.
@@freeradical5535 Wow I have to say that made my mouth water! What area of the country are you in. Have you found Maitakes? I'd like to find morels but there aren't many in my area
@@stevejacobson8958 Chicago. I don't think I'm quite far North enough to forage for Maitakes. They may grow around here sparingly but I think Michigan and Wisconsin are the areas you really want to look. I haven't found definitive info on that though.
Morels are SUCH a treat. They grow like gangbusters around here in early spring. My advice though: don't pass judgment unless you've had them fresh. Dried and reconstituted morels are offensively tasteless compared to what I grew up with. Frozen is only mildly better. Morels absolutely must be experienced fresh. Just a quick sauté in butter with a little salt and pepper, and you have a flavor explosion. It's a delightful fungus!
@@freeradical5535 we used to find them in the wooded edges at my parent's farm in northern Indiana and we never breaded them - always in a pan with butter and a little salt and pepper yep! ♥
I got my first one today from Imperfect Foods - I've basically said I want any kind I can get LOL Well I went right to your video to see what to do with them and yes, I would definately like to eat these again - very nice!! I like them almost as much as the shimeji (sp) ones I have been getting. I've never met a mushroom I didn't like but the ones you get in the store are a bit boring....
Nice mantle.
Thx again sir
The groundhog was growing that
Groundhog hole 🕳️😳. Just for that reason I wouldn’t eat it since they are in rodent family. AND I HATE groundhogs 😆.Thanks for video!
No music please.If messed up the whole damn video.I made it 20 sec. FTS
No one cares. Don't like it then don't watch. Also the music you complained about stopped after about a minute.
Got to the fucking point
Wow! You're very positive.. I like that!