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This is Adam’s recipe, which I love. He says, “Also known as ‘hen of the woods’ or ‘dancing mushroom,’ Maitake is one of the most revered deep immune tonics in Chinese medicine. Plus it helps regulate blood sugar, protects the liver – and it tastes a little like chicken
| ¼ cup olive or peanut oil, or butter | 1 can Eden chick peas |
| ½ pound fresh Maitake mushrooms | stalk of burdock, sliced (if you can get it)* |
| 1 cup chopped organic onion | ½ cup barley, rice, quinoa, Buckwheat or other uncooked grain |
| Anywhere between 1 clove and 1 bulb of garlic, peeled | 1 ½ cups water** |
| few pinches of dried rosemary | salt, pepper, cayenne |
| 2 each organic carrots, parsnips, stalks of celery, chopped |
In a stew pot, warm olive or peanut oil, or butter. Sauté mushrooms with onion and garlic. When onion is soft, proceed with recipe using the stew pot, or put up recipe in a crock pot and let it simmer all day so it’s ready when you come home from work.
Whichever, add rosemary, vegetables, Eden beans, burdock (which we almost always have on our organic produce day, Tuesday), the grain you’ve chosen, and water. **Note: You can use a little bit of water to make a thick stew; or use a lot for a soup. Instead of water, use chicken broth, veggie broth, mushroom broth, whatever… The 1 ½ cup above is mostly absorbed by the grain.
If you’re using the stew pot you started with, simmer stew covered on low about an hour. If it’s a crock pot, leave it on low all day. Before serving, season to taste with salt, pepper, and cayenne. You may also want to try crumbled Maitakes with seafood seasoning instead of crab meat to make vegan “crab” cakes.