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Offlinetoday mylove
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Hen of the woods? (Grifola frondosa)
    #24643133 - 09/19/17 06:37 AM (6 years, 6 months ago)

Hi, I have a buddy who found these and he is pretty sure they are Hen of the woods aka Grifola frondosa. He is going to eat them so I really just want to make sure this is what they are. The cluster was found in Eastern Canada, pulled out of mossy area but there were trees all around.

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Any help would be appreciated! Thanks :smile:

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InvisibleAdden
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Re: Hen of the woods? (Grifola frondosa) [Re: today mylove] * 1
    #24643247 - 09/19/17 07:55 AM (6 years, 6 months ago)

It looks like the ones I've seen but I'm not a trusted identifier, so wait on that..

Edit: Thanks for the ID karode13!

Hen of the woods (aka maitake), may be better served filling your wallet than stomach. A quick search shows a dry ounce on Amazon for 6 bucks and 4 ounces for $14.

People use them for immune systems and general wellbeing and a laundry list of medicinal value.

Very awesome mushrooms..!

They grow off potato sized, parasitic sclerotia in dead oak so sounds like you're in the habitat.

Edited by Adden (09/19/17 10:07 AM)

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Tāne Mahuta
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Re: Hen of the woods? (Grifola frondosa) [Re: today mylove] * 2
    #24643252 - 09/19/17 07:56 AM (6 years, 6 months ago)

Grifola frondosa:thumbup:


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InvisibleAdden
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Re: Hen of the woods? (Grifola frondosa) [Re: karode13]
    #24643255 - 09/19/17 07:57 AM (6 years, 6 months ago)

Thanks karode!

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Invisiblerelic
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Re: Hen of the woods? (Grifola frondosa) [Re: Adden] * 2
    #24643709 - 09/19/17 12:20 PM (6 years, 6 months ago)

when i find an abundance of this species i butcher them then blanch in boiling water.  reserve the water to use as delicious soup stock--i fill mason jars 2/3's full and freeze them--then take the blanched pieces, marinate them, and put them in the dehydrator to make maitake jerky/chips.

so yum, much delicious.

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Offlinetoday mylove
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Re: Hen of the woods? (Grifola frondosa) [Re: Adden]
    #24643898 - 09/19/17 01:48 PM (6 years, 6 months ago)

Quote:

Adden said:
It looks like the ones I've seen but I'm not a trusted identifier, so wait on that..

Edit: Thanks for the ID karode13!

Hen of the woods (aka maitake), may be better served filling your wallet than stomach. A quick search shows a dry ounce on Amazon for 6 bucks and 4 ounces for $14.

People use them for immune systems and general wellbeing and a laundry list of medicinal value.

Very awesome mushrooms..!

They grow off potato sized, parasitic sclerotia in dead oak so sounds like you're in the habitat.




Very interesting information there. I didn't know about the parasitic sclerotia aspect to this species. Never even considered selling them at all either! I suppose with drying them you'd need a dehydrator right?

My bud is gonna make either mushroom soup or risotto, hope I get to try it out :cheers:

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Offlinetoday mylove
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Re: Hen of the woods? (Grifola frondosa) [Re: relic]
    #24643901 - 09/19/17 01:49 PM (6 years, 6 months ago)

Quote:

relic said:
when i find an abundance of this species i butcher them then blanch in boiling water.  reserve the water to use as delicious soup stock--i fill mason jars 2/3's full and freeze them--then take the blanched pieces, marinate them, and put them in the dehydrator to make maitake jerky/chips.

so yum, much delicious.




Do you mind going into more detail about what you use to marinate them?

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Invisiblerelic
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Posts: 5,623
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Re: Hen of the woods? (Grifola frondosa) [Re: today mylove]
    #24646190 - 09/20/17 09:35 AM (6 years, 6 months ago)

any sort of jerky marinade if you're a fan of beef jerky.  half the fun is playing around with it until you hit on one that you like.  the recipe i first saw that gave me the idea was a teriyaki and garlic, i think, but i hate terryucky so i didn't use that.

mix worcesterhire (sp) sauce, a little soy sauce, add some liquid smoke plus white pepper, onion powder, and garlic powder for a basic marinade.  my wife likes a basic garlic dill flavor so we've done that, too.

to make a spicy batch, add copious red pepper flakes to the worcestershire sauce and soy sauce and let that infuse in the fridge for a spell before throwing the rest of the ingredients into the mix.

i'm a scratch cook so unfortunately i don't use measuring spoons and cups unless i'm baking and even then i sometimes don't so i can't tell you exact portions.  sorry bout that.

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