Grifola frondosa - manwhich mushroom

[Bobcat]

Here's some pics and info on a personal fav. A culinary and medicinal delight called:

Grifola frondosa ~ Maitake ~ Hen of the Woods.

The site this was picked from provides annual love in the form of three fruits. Typically one big and two small. This year I picked the biggun a little early. It was 5 pounds, but would have been perhaps 7 or more had I waited. It became several things: a beef gravy topping for steak, a stew, some gifts and a fat bag of dried goodness I'll save for the holidays.

I can tell you this much... eat a pound or so of this mushroom and you will find a peaceful sleepy serenity. At least I did! Note how meaty it is in the second pic. That is some food there! Not your typical mushy where a little needs to go a long way!

"The "Hen of the Woods" is easily recognized by its smoky brown, wavy caps, organized in large clusters of rosettes arising from a single, branched stem structure. It is usually found near the bases of hardwood stumps, and occasionally on living hardwoods.

Grifola frondosa is a very good edible, but one should be careful to gather only very young specimens, or trim the softer, outer portions of the caps for the table. Use caution when trying this species for the first time; it is one of those for which "allergies" in some individuals are reported. I am one of those individuals, and I can tell you that the experience is not pleasant. The words "human faucet" come to mind. Try only a bite or two if you have never eaten it before--and, if things go well, the sturdy mushrooms will definitely last a day or two in the refrigerator for further consumption." (NOTE: It just so happens that G. frondosa comes at a time when the great outdoors is kinda like a big fridge. I cut off and cooked from mine for three days before drying the rest and freezing it. They are kind of big and sometimes buggy. You need to watch what you put in your fridge after all!)

Kuo, M. (2004, November). Grifola frondosa: The hen of the woods. Retrieved from the MushroomExpert.Com Web site: http://www.mushroomexpert.com/grifola_frondosa.html

Third image found at: http://www.grzyby.pl/gatunki/Grifola_frondosa.htm

As I said, this is a medicinal mushroom with great scientific backing: "Maitake: An extract from maitake mushrooms called D fraction is marketed in the U.S. and Japan as a dietary supplement. D fraction has been shown to stimulate the production of immune cells and increases their effectiveness. As well as protecting healthy cells from cancer, D fraction helps prevent the spread of cancer (metastasis) and slows the growth of tumors. Unlike other mushroom extracts, D fraction is effective not only by injection but orally as well. Two other factions, X and ES, have been used to lessen the side effects of chemotherapy. As an HIV/AIDS treatment, maitake may help prevent the destruction of T-cells. In animal studies, maitake extracts have lowered blood pressure and glucose levels. Maitake mushrooms, fresh or preserved, taste good and can be used in a variety of food preparations. Maitake tea, juice, powder, and granules are available. A liquid extract of maitake D-fraction is available to health professionals. "

From: http://www.worldhealth.net/p/aadr-mu...us-edodes.html

Stamets holds the medicinal powers of this mushroom pretty high and claims it to be an anti-bacterial, anti-candida, anti-tumor, anti-viral, blood pressure regulating, blood sugar moderating, immune enhancing and stress reducing mushroom that also enhances respiratory function.

See: http://fungi.com/mycomeds/info.html

Of course, we already have a lot of good info on this one in our very own vaults:

http://forums.mycotopia.net/showthread.php?t=13979 (Maitake and Oysters) (Thanks Waylit!)

I am working on a clone of this beast right now. I'm 50/50 on my prediction of it cause its just not doing much. But this is the first I've had it on agar. Fingers crossed. It is said that many clones/isolates do not fruit well in culture anyway, so its a crapshoot. But, one reason the pros say this is based on the original food source. Grifola frondosa is often found in a situation where you can't tell what the DEAD tree was. Some strains prefer conifers and others hardwoods. But I know this was a Maple, so if I can get it going I am already one step ahead.

Of note, Stamets says he does not feel this mushy is a parasite, but an opportunistic saprophyte. That is, something else probably came along and severly crippled the tree before the frondosa set in. Think of that! Not only does it need to send its spores in the right weather, but they need to land on the right kind of tree, that has already been almost killed by something else, while that 'right weather' continues long enough to promote growth..... amazing.....

[Bobcat]

You can see the difference between a young (my first two pics) and a mature (the last pic) G. frondosa. The fronds really develop and expand in these. But, unless your cultivating them yourself, you run the risk of greater bacterial infection of the fruitbody, masses of dirt and bugs and other age related probs. I say if its close.... PICK IT!

And here is a related thread of a cousin, Grifola umbellata:

http://forums.mycotopia.net/showthre...light=frondosa (Grifola or contamination?)

[siam_jim]

those are good eating mushroom, i love them in shrimp soup..


siam

[waylitjim]

Mmmm, Maitake...my favorite of the cultivated mushrooms.
Nice post Bobcat!

[shroom_seeker]

Nice write-up Bobcat, and good luck with your clone.

they are delicious, here we call them "hennies"...ive noticed i get a "vitamin" rush if i eat some of the uncooked fronds in the field. ive also noticed that over consumption of this mushroom raw has an anesthetic effect on my throat!. i picked over 100lbs of this mushroom this year..it was an amazing year for them. ive noticed that some are almost black and others almost a blonde or tannish color...with the darkest seeming to taste the best. here locally black oak is by far the most popular tree...with pin oak, red oak, and white oaks being likely host trees as well. i have found a few on elm and maple...but in all honesty i just look for black oaks and there i find lots of hens.i preserve by either making duxcelle or drying, and you can also parboil and freeze very well. this is one of my favorite mushrooms of all time, and the more i eat them the more i am inclined to believe they do provide some benefits to your health.

[reverend trips]

Thanks for the info Bobcat.

Keep us posted on the clone.

[Bobcat]

I will keep everyone posted! Unfortunately I am already worried. I am used to using agar but new to making it and I did a PDYA mix. I used a postal scale to measure the agar agar but I think its junk and I used to too much. Seems so dry compared to the stuff that I've made before or boughten from sporeworks..... But Im hopeful!

You found 100 pounds grey? Damn! Thats awesome! I'll have to try to eat some raw and see if I get those effects too!

[alterego158]

These are probably my favourite mushroom right now. I'm going to be plugging some logs soon with dowel spawn.

You can buy them at the store but the clusters at the store are big bunches of the caps which imho is not the best part of the mushroom. The big meaty stems are where most of the goodness is in these guys. It really does have the texture of chicken and a flavour that's just decadent. I can personally recommend sauteing in a little oil and using as a meat in fajitas.

A hunter I know found one specimin probably weighing 4 or 5 pounds growing on the oak which supports his tree stand this year.