[SPECIMEN ]
MAITAKE
[CHARACTERISTICS ] Robust and earthy, with a distinctively ruffled, flower-like texture
[STRENGTHS ] Also called “hen of the woods,” this variety shines in simple preparations with compatible flavors such as woody herbs (think rosemary and thyme). Its meaty bite also makes it the perfect sub for beef fillets.
MAITAKE “STEAK” AND EGGS
1 / In a nonstick skillet over medium heat, warm 1 tablespoon oil, 2 halved garlic cloves, and 1 rosemary sprig for about 2 minutes. Remove garlic and rosemary, cool, and chop.
2 / Add 1 large halved maitake mushroom, cut side down, cover, and cook until bottoms are golden, 3 minutes. Flip both halves and continue cooking, flattening with a spatula, until golden, 4 minutes more. Transfer to a plate and sprinkle with reserved…
