The Dancing Mushroom

Terence Keenan made a detour by Direct Results on his way to the Farmer’s Market in Waynesburg with a giant haul of Sheepshead mushrooms, otherwise referred to as the Hen of the Woods, Ramshead, or Maitake mushrooms.

Terence’s Sheepshead haul, along with a puffball Calvatia craniiformis, named so because of its skull-shape, which is also an edible.

The Maitake is referred to as the “dancing mushroom” in Japan. According to Japanese legend, the fruiting maitake mushrooms were found by a group of Buddhist nuns and woodcutters on a mountain trail. So happy of their discovery, they began dancing in celebration.

Sheepshead, properly known as Grifola frondosa, is quite abundant in the Western United States and is often found growing near the base of large oak trees that are abundant in our forests during the late summer and autumn. These full-bodied mushrooms often weigh as much as 20 pounds, but exceptional specimens have been over 50 pounds, even reaching 100 pounds! These “Hen of the Woods” resemble a hen with ruffled feathers or a wooly sheep’s head, hence their many nicknames. They form into large rosettes that can grow up to 2 feet across or more.

The color of the Sheepshead mushroom ranges from pale tan to dark brown. Beware any Sheepshead that look yellow, orange, or red in color – these have been colonized by mold, yeast, or bacteria and should not be eaten. Their undersides are white and have tiny pores and no gills. There are similar mushrooms, but the Sheepshead has no dangerous look-alikes, making it a favorite for all skills of mushroom hunting. Fresh-freezing Sheepshead mushrooms and cooking from frozen works if you can’t eat them fresh. It’s recommended to cut them length-wise to keep them together and small enough to cook before freezing. Cook directly from freezer, no thawing. When cooked, they resemble chicken meat. Pieces can also be steeped in hot water to make a kind of tea. Sheepshead is reported to have multiple health benefits. Studies have shown that the mushroom can boost immune function, reduce cholesterol, reduce weight gain, treat diabetes, and even fight tumors.

This year if you go looking for them, you should find them, Terence shares. It’s been a good year for them because of all the steady rain.

Cream of Maitake Mushroom Soup

Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 8

INGREDIENTS: 2 lb Hen of the Woods (Maitake) Mushroom; 6 cup Vegetable or chicken broth; 1 lb Potatoes, chopped; 1 lb Carrots, chopped; 1 Onion, chopped 8 clove Garlic, minced; 2 Bay Leaves; 1 teaspoon Thyme, minced; 1 teaspoon Sage, minced; 1 cup White Wine; 1 cup Heavy Cream; 2 tablespoon Olive Oil; 2 tablespoon Butter; 2 tablespoon Lemon Juice; 1½ teaspoon Salt; ½ teaspoon Cracked Pepper

INSTRUCTIONS:

Thoroughly clean the mushrooms. Dry and then break apart into small pieces. Place a heavy soup pot over a medium-high heat, then add the olive oil and butter. Once the butter has melted, add the garlic and onion. Saute’ for about three to five minutes, and then add the hen of the woods to the pot, as well as the salt and pepper. Stir and cook over a medium to high heat for about 10 minutes. Add the carrots and potatoes and saute’ for another five minutes or so, stirring often.

Add the stock, bay leaves, thyme, and sage to the pot and bring to a boil. Reduce heat and simmer for 25 to 30 minutes.

Remove the bay leaves and cool down the soup slightly. Add to blender in small batches and puree until smooth. Add back into the soup pot, add the wine and lemon juice and simmer for another five minutes. At this point the soup can be refrigerated and warmed for later use. Or, if you plan to serve immediately stir in the cream and salt and pepper to taste. Garnish with your favorite herbs, and serve hot!