How To Cook Meitake
Author: Marko Balašević
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Meitake mushroom is also known as "dancing mushroom" or "ram mushroom". The mushroom got its first name due to its resemblance to a fluttering butterfly (mai is a dance, take is a mushroom), and the second is due to its resemblance to sheep's wool.
About medicinal mushrooms meitake
Meitake mushroom is also known as "dancing mushroom" or "ram mushroom". The mushroom got its first name due to its resemblance to a fluttering butterfly (mai is a dance, take is a mushroom), and the second is due to its resemblance to sheep's wool.
The ram mushroom is an infrequent guest on the culinary table, since mushroom pickers rarely find it in the forest. But if you become the owner of this mushroom, you will never regret it. The mushroom has a very pleasant rich taste and aroma.
Mushroom-sheep needs mandatory heat treatment. It is not recommended to eat it raw. But already in boiled form - this is a real delicacy. Such mushrooms can then be fried, added to soup, sauce.
Recipes with Maitake
Recipes with salt
- Water
- Maitake
- Salt
- Knife
- Pot
- Colander
How to cook meitake step by step instructions with photos
Step 1
For work, we need a meitake mushroom, water, salt, a knife, a saucepan, a colander.
Step 2
Peel the mushrooms, rinse well and cut into small pieces.
Step 3
Bring water to a boil. Place mushrooms in boiling water and bring to a boil quickly. Remove foam, reduce heat and cook covered for 8-10 minutes. Add salt at the end of cooking.
Step 4
Drain the decoction. Mushrooms are ready to go.
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