Maitake Mushroom

The rather common one, Grifola frondosa, (maitake mushroom) bears fruit in summer and autumn, on trunks and roots of living and dead broad-leaved trees and rarely on conifers. The young pods are extremely tasty.

Description

It is a basidioma annual, consisting of a common stem with branches resembling irregular semicircular leaves. The flesh is white, soft with a pleasant sweet smell. It is cooked in risotto, stew, saute, grill and stew.

Healing properties
Since Grifola frondosa is rich in polysaccharides, its regular consumption greatly helps in strengthening the immune system, improving blood pressure, regulating blood sugar level and cholesterol.