When it is harvested young, this fungus has a very pleasant smell and its flavor is very similar to that of mashed potatoes, which is very popular in world cuisine.
The compound isolated from Maitake that is responsible for the medicinal activity is a polysaccharide called beta-glucan.
Benefits And Effects Investigated
During the past 30 years, scientists in charge of studying Maitake have revealed a large number of medicinal properties it possesses and its benefits to humans. Beta-glucan is the sugar that many fungi possess, but especially
that of Maitake, it gives incredible oral and injectable efficacy while other fungi do not.
Regulation of the immune system: Studies about this fungus show that it helps significantly the immune system. The “Grifola frondosa” or Maitake fraction acts directly and complexly on the immune system. The tests obtained after trials have revealed an inhibitory activity in several viruses (herpes type 1m Hepatitis B, among others) by stimulating the actors of immunity.
Antidiabetic effect: The hypoglycemic potential of Maitake is conclusive, the decrease in glucose present in the blood is mainly due to a) Increase in the sensitivity of cells to insulin, b) Inhibits alpha-glucosidase, which transform maltose into maltose.
It also has excellent effects on metabolic syndrome and has a very good antitumor activity.
Maitake Mushroom
How To Consume Maitake
This mushroom can be consumed raw or cooked. Although many people consume Maitake as a dietary supplement, in capsule form or extract, or in liquid form to administer intravenously.
BEST KITCHEN RECIPE
Japanese-style Noodles with Maitake Mushrooms in Soy Broth.
Ingredients:
2 crushed garlic cloves.
1 piece of ginger cut into thin slices.
1 cup of Maitake mushrooms.
¼ cup of soy sauce.
¼ cup dry wakame
4 cups of water.
2 spoons of vegetable oil.
Salt
Black pepper.
8 ounces of Japanese style noodles.
4 tender turnips cut into thin slices.
4 egg yolks.
4 scallions cut into thin slices.
1 tablespoon of toasted sesame seeds.
Preparation:
1. In a small saucepan add the garlic, ginger, 4 cups of water, and reduce to a simmer for 10 minutes.
2. Add the soy sauce and wakame to the mixture, remove from heat and set aside.
3. In a pan, heat the oil over medium-high heat and add the
Maitake mushrooms, season with salt and pepper and let them brown and crisp approximately 10-12 minutes.
4. In a pot with boiling water and salt cook the soba, stirring occasionally until al dente.
5. Return the reserved broth over low heat.
6. Divide in soba and the broth into 4 bowls, add the mushrooms, turnips, and egg yolks to each of the bowls.
7. Add the scallions and sesame seeds to decorate.
Note: Makes 4 servings.
8. Enokitake
