Maitake (grifola frondose) is a type of mushroom. It forms large clumps on tree stumps and tree roots. It was first used in traditional Asian medicine.
The maitake mushroom grows in forests in Asia, Europe, and eastern North America. It contains chemicals that might help fight tumors, stimulate the immune system, and lower blood sugar levels. A key component in maitake mushrooms is beta-glucan, a type of polysaccharide, a long molecule of carbohydrates found to affect the immune system.
Beta glucan is a soluble fiber that provides digestive benefits and may boost immune function. Maitake is even being researched as a potential cancer-fighter. In laboratory research, scientists have found that maitake extracts may slow the growth of certain tumors. By spurring activity in immune cells (such as natural killer cells and T-cells), maitake is thought to help inhibit the growth of cancer cells. A component of beta-glucan known as the D-fraction has been found to have anti-tumor activity.
MAITAKE MUSHROOM CURRY
¼ cup shredded fresh coconut
1 inch of a green chili (serrano or jalapeno)
2-inch-long piece of ginger
1 tsp. turmeric powder
1 pound maitake mushrooms
1 tbsp. olive oil
1 tsp. salt (as needed)
1. Clean the mushrooms by rubbing the dirt off with a
brush or rinsing them quickly under running water.
Do not soak them in water for long as they tend to
become soggy. Cut into uniformly thin slices.
2. Crush or blend coarsely ginger, coconut, cumin,
3. In a pan, pour the oil and sauté the above blended
paste with turmeric powder. After a minute, add
the mushrooms. Mushrooms have a ton of water
in them, which seeps out while cooking. Keep the
flame on medium high heat. Don’t cover the pan.
Stir it every two minutes. Add salt.
4. Make sure that the water has evaporated. Taste
the mushrooms and add more salt if desired. Add
chopped cilantro as garnish.