What Maitake Frondosa Mushroom Can Do For You
Maitake frondosa mushroom has a special place in mycophagy (Greek: myco=fungi phagy=eating), especially in the east. Maitake (Grifola frondosa) is well known to have a satisfying umami flavor — also known as the fifth flavor. Maitake frondosa mushroom has made creative appearances in culinary history, from classic stir-fries and soups to muffins and desserts. While celebrated for its unique, savory flavor, the benefits of maitake frondosa mushroom go far beyond pleasing our taste buds. To experience maitake tincture from Mushroom Revival, click below.
Cultivation of maitake is a fairly recent practice, beginning in Japan in the mid-1980’s. Artificial cultivation was not easy in the beginning. Unlike other gourmet mushrooms, such as enoki and shiitake, maitake does not grow on logs. Rather, maitake frondosa mushroom grows on the bases of large oak trees, from the centers of trees, or from rotting roots. (1) Once artificial cultivation became possible, the public was ready and willing to take advantage, and by 1999, cultivators grew about 40,000 metric tons of Grifola frondosa.
Maitake Frondosa Mushroom as a Supplement*
Coincidentally, consuming this delicious mushroom helps us combat the adverse effects of our not-so-healthy choices.* Maitake contains powerful polysaccharides that have shown to help manage weight, support normal blood sugar levels, support normal cholesterol, and aid in digestion.* Supplementing regularly with maitake can be a supportive adjunct to a regimen for diabetes, hypertension, and obesity.*
You can find maitake frondosa mushroom in some grocery stores during the season, or even in your own local forests, to incorporate into your home cooking. For regular doses of maitake’s beneficial compounds, consider investing in a tincture that you can take daily. At Mushroom Revival, we strive to offer the highest quality mushroom tinctures for your health! Find dual-extracted, 100% fruiting body, organically grown maitake frondosa mushroom tincture here:
Maitake Frondosa Mushroom as Food
A maitake extract can also be used in the kitchen in a multitude of creative ways! Use as a flavor enhancer for an array of savory dishes, or consider something more unique like these Ginger and Maitake Chew Balls. The maitake frondosa mushroom and grated ginger root work in tandem to reduce inflammation and prevent stomach issues. These chew balls make a great snack to have on hand whenever your system needs a little TLC.
The Recipe: Ginger and Maitake Chew Balls
Makes about 20 balls
15 minute cooking time, 4 hours wait time
- 30 dried dates, approx. 2 cups
- 1 tablespoon almond butter
- 3 tablespoons grated fresh ginger
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 tablespoons coconut oil
- 1/2 teaspoon liquid stevia
- 1/2 teaspoon ground cinnamon
- 5 dropper-fulls of maitake tincture
- 1/2 cup crushed nuts of your choosing
- Soak dates in water for 2 hours, then squeeze out the water with a clean, absorbent towel.
- Put dates in high speed blender or food processor with almond butter, ginger, vanilla, salt, coconut oil, maitake tincture, stevia and cinnamon. Blend until smooth—it may be necessary to tamp down contents.
- Form the dough into one large ball and place in a bowl. Cover directly with plastic and freeze for 1 hour.
- Take chilled dough from freezer and roll into 1-inch balls using your hands.
- On a separate plate, spread out crushed nuts. Roll balls to coat with nuts and transfer to clean plate.
- Refrigerate for 1 hour before you serve, and store the balls in an airtight container in the fridge for up to 10 days.
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- Isokauppila, Tero. Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health. New York, NY, Penguin Random House, 2017.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.