Cultivated maitake (hen of the woods, Grifola frondosa)
On Friday my little maitake (hen of the woods) segment for Last Chance Foods aired on WNYC. Here is Joy Wang's article to accompany the show - Joy is the creator and producer of the program, hosted by Amy Eddings. I admit to being quite starry eyed whenever I walk into the WNYC studios: my little faux-retro kitchen radio is tuned to NPR all day, every day.
Wild maitake
You can also click through to my wild mushroom pizza recipe on the WNYC website. It features my book's December chapter, in that end-of year vegetarian menu finale.
To round it all up, is Amy's Food for Thought - her take on the mushroomy show.
The maitake pâté recipe is just up, next door, at 66 Square Feet (the Food).
The maitake pâté recipe is just up, next door, at 66 Square Feet (the Food).
Just about to steam some fresh asparagus for lunch...will salivate over Maitake later.
ReplyDeleteLovely listening to it again! GH
ReplyDeleteWell I quite enjoyed all of that, listening to you, seeing you and drooling over the food.
ReplyDeleteWell done.
xo Jane
Amazing! I love Maitake, too. Pizza sounds good. I cooked Maitake rice, Maitake tempura, Maitake cream pasta this year. :)
ReplyDeleteThis weekend I've made the Forager's Boeuf Bourguignon from your book's October chapter, and used fresh maitakes from the farmer's market at Union Square. It came out so delicious!
ReplyDelete