Maitake, which translates to “the dancing mushroom” in Japanese, are also commonly known as Hen of the Woods for their resemblance to the feathers of a fluffed chicken. They’re prized for their woodsy, umami-rich flavor and medicinal properties. Maitake's crunchy texture makes them the star of every dish – especially this one, which integrates summer's bounty of Local Roots greens.
This isn’t as much of a measured recipe as it is a guide – we encourage you to take your own spin on it. Feel free to substitute with any hearty greens you have on hand, garnish with a smattering of herbs or seeds, or finish with a dribble of chili oil. The base of the dish is a delicious pot of beans, which you can dress up or down however you like it. We love toasting some crusty sourdough to sop up all the juices.
White wine vinegar
Cabbage leaves, torn
Maitake, torn into small clusters
Recipe by Local Roots team member Phoebe Tran.
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