Maitake mushrooms have got their name of “King of Mushrooms” because of the enormous size that they can grow to. In Japan, the Maitake has been seen to grow up to 50 pounds in size. Because of this, this mushroom has become one of the more common culinary mushrooms in that country. In the U.S. this mushroom grows mostly in the Northeastern part of the country, but has been found as far west as Idaho.

Mushroom Growth

Maitake mushrooms are a perennial fungus that grows from an underground tuber like structure, much like that of a potato. The actual body of the fungus grows to a great diameter and is cluster like with brownish gray caps which are often curled. At first glance you would not think that the Maitake mushroom would be edible at all. However, it is quite useful for a lot of different great tasting dishes as well as providing powerful medicinal properties.

Medicinal Benefits

Mushrooms have always been said to have great medicinal properties. The Maitake is no exception. Recent studies have shown that the mushroom maitake can help with cancer treatments as well as Type 2 diabetes. The beta-glucan polysaccharide, or grifolan, that is in the mushroom has been shown to react with the macrophages in the body. These cells are important in the way that the body fights off anything attacking the immune system. Because of this cellular level of attack, the maitake mushroom is a great addition to any well balanced diet.

Mushroom Diet

Any diet that is focused on one type of food item is going to be incomplete as far as nutritional requirements are concerned. But, when you add certain foods to a well balanced diet, your body has the nutrients it needs to keep it healthy. When adding some foods, like the mushroom maitake, you can do it in supplemental form. Pills are a good way to add some of the mushroom nutrition into a diet.

Consult with your doctor and ask them about the added benefits of this mushroom. You do not need a prescription for this supplement, but it is good to get more information.

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Mushrooms are of 2 different types; the edible and the poisonous mushrooms. Edible mushrooms not only provide nutrients, but also have a palatable taste.

Edible mushroom is a mushroom harvested regularly and can be safely eaten. Since it has an enjoyable earthy taste and meaty texture, many famous cuisines largely use mushrooms in cooking such as:
? Chinese
? European
? Japanese

Aside from their pleasant taste the edible mushrooms can be added to foods. They also give you health benefits because they are great source of essential nutrients. These include:
? Thiamine
? Riboflavin
? Niacin
? Biotin
? Cobalamins
? Ascorbic acid
? Fiber

Also, they are good source of essential minerals, which often are not found in our highly processed-food and these are:
? Iron
? Magnesium
? Phosphorus
? Potassium
? Selenium

Moreover, mushrooms do not contain fat or cholesterol and they naturally have low sodium content.

Various supermarkets and groceries sell commercially cultured edible mushrooms these days. However, the need to go there in order to find deliciously appetizing mushrooms can longer not be done on your part. Actually, what you only need to do in search of edible mushrooms is to learn a few things about them so as to differentiate them from dangerously poisonous species that can cause violent vomiting, nausea, diarrhea, abdominal pain, blurred vision and many more. Information includes:
? Mushrooms distinguishing features
? Where the mushrooms grow
? When the mushrooms can be found

Here are four types of edible mushrooms you should know:
1. Puffballs are grown and seen during summer and fall. They can be found in:
? Lawns
? Open woods
? Pastures
? Barren areas
? Decaying wood
? On soil

The features:
? Round or pear-shaped
? May or may not have a stalk-like base
? Whitish, tan or gray in color
? 1″ to 12″ in diameter, though sometimes larger

These mushrooms have been mistaken at from a distance for everything from golf balls to sheep. Also, when young, its interior part is solid and white; then it slowly will become yellow and will turn brown when mature. Then this will turn to a mass of dark, powdery spores. As precautionary measures, the mushroom should be sliced from top to bottom and the interior should be examined to know that it is completely white and featureless inside, like a slice of white bread. A yellow or brown color that is seen will eventually spoil the flavor. There should be no sign of a developing mushroom with a stalk, gills and cap when examined. To cook these puffballs, remove the outer skin, in case of tough ones. Slice, dip in butter, and fry.

2. Shaggy Mane or commonly called as the lawyer’s wig usually grows in grass, soil or wood chips and mostly seen in lawns and pastures during:
? Spring
? Summer
? Fall

Features of the mushrooms:
? Long, white cylinder cup
? Shaggy, upturned, brownish scales
? Whitish gills
? Fragile
? Crumbled easily
? 4″ to 6″ tall

Additionally, when shaggy mane reaches maturity, its gills and cup dissolve slowly into a black, inky fluid. Only the standing stalk will remain. Hence, the best time to harvest shaggy mane is before its cup turns black. You should eat it on the same day that you pick it. To cook this mushroom, you can saute it with butter and season with nutmeg or garlic. Combination of this with scrambled eggs or chicken dishes is also good.

3. Coral Fungi are mostly found during summer and fall in:
? Wooded areas
? On the ground
? On decaying logs

This mushroom has:
? Clamp branching stem
? Coral appearance
? Tan, whitish or yellowish in color
? Pinkish or purple in color, but only few
? Up to 8″ high in size

It is important to note that few of these mushrooms have a laxative effect. And also, coral fungi that taste bitter, bruise brown when handled or have gelatinous bases should be avoided because this may cause trouble. In cooking, sauté the most tender parts of the mushroom – the tips and the upper branches. You can combine these with vegetables or white sauce.

4. Bearded Toot Mushrooms are also called Bear’s head. And these are mostly seen during summer and fall on:
? Trees
? Logs
? Stumps

Its distinct features:
? Clamps of hanging white “fur”
? Resembles polar bear’s paw
? Pure white when young and fresh
? Yellowish in color when aged
? 4″ to 12″ across

Since it has noticeable size and whiteness, it is so easy to spot against the dark logs on which it grows. It has also no poisonous look-alikes. All other several closely related species that are more open and branched are good edibles.

You should eat only the young and white ones because the older, yellowed ones are sour. To prepare a simple menu with this, slice and parboil until tender, then drain and serve with cheese sauce.

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