A nutrient-rich and tasty wild mushroom with powerful healing properties

A Healing Fungi Guide

Hen of the Woods is the third fungi to feature in my Healing Fungi Guide. 

Hen of the Woods is one of the finest of edible wild mushrooms found growing in ancient woodlands across the British Isles. It is so named because it is said to resemble the silhouette of a chicken sitting under the tree. You might recognise the shape if you see a cluster tucked into the base of a large Oak tree where the soil is rich and undisturbed.

In Japan, Hen of the Woods is known as Maitake and is one of the most popular mushrooms due to their large size and availability, earning them the title of King of Mushrooms in these parts of the world.

Hen of the Woods belongs to the family of giant polypores. It has silky smooth fruiting bodies that sprout in folds of leaves which are a creamy ivory brown colour. The fruiting bodies grow in a bouquet and have a fleshy consistency. When cooked, they are very tasty and make for a hearty and nutritious meal.

This subterranean mycelium sends up a fruiting body to release spores every year. This substantial fruiting body can be harvested without harming the mycelium underground which means Hen of the Woods can often be found year after year growing in the same location.

Once foraged (or purchased from an organic mushroom farm - see below) and thoroughly cleaned, Hen of the Woods can be cooked and preserved in a number of ways. It can be eaten raw although it is best cooked for its delicious flavour which can be experienced by simply sautéing in butter with Sea Salt and Black Pepper (see below).

I hope you enjoy discovering the poweful medicial, cleansing and nutritional benefits of Hen of the Woods - a wonderfully tasty healing ingredient for your general good health, nourishment and wellbeing.

Folklore

Hen of the Woods has been an essential medicinal ingredient over the centuries in Japan and China where it is known as Maitake. Traditionally, it has been treasured as a rich source of valuable organic vital substances and promoter of vital energy or Chi.

In Asia, the Maitake has long been considered a delicacy and is often referred to as sheep’s head, due to its unusual shape. It was first cited in writing in a Japanese tale from the 11th century where the term maitake translates as dancing mushroom.

This is embellished in a story about a group of Nuns who got lost in a forest and and were close to starvation. They discovered the Maitake growing under some trees. After enjoying their mushroom feast, the Nuns danced exuberantly with some passing Woodcutters, to celebrate their good fortune - hence the dancing mushroom was named.

Another version of the legend recalls the Emperor of Japan who valued the mushroom so highly, he would pay its weight in silver - a reward so great that its discovery warranted a celebratory dance. 

Nutrition

Hen of the Woods has been used in traditional eastern medicine for thousands of years with the earliest known record found in a Chinese Herbal scripture dating back to 200 BC. Certain compounds have long been known to inhibit the growth of certain cancer cells.

Modern biochemical studies have revealed an array of active constituents and compounds that help the human body to maintenance overall good health and support healing processes.

In terms of nutrition, Hen in the Woods contains protein, healthy fats and carbohydrates, fibre, B vitamins, niacin, riboflavin and pentheonic acid, with a high concentration of potassium.

Studies have shown Hen of the Woods' ability to modulate glucose levels, which can be especially important for limiting the development of Type 2 diabetes. It has also been widely researched for its effects on the repair system and various cancers. It is thought that its rich array of polysaccharides can be effective in boosting immunity, and increasing the potential to kill and consume lung and breast cancer cells.

Hen of the Woods contains L-glutamate which is a natural flavour-enhancer full of umami. This natural compound stimulates the flavour receptors in your mouth and makes the mushroom, and anything it is served with, taste even more delicious.

SOURCE: Hen of the Woods - Wild Food UK

Recipes

I buy my Hen of the Woods from Dart Valley Fungi who distribute their wonderful produce through Riverford Farm who say that this earthy, sweet and distinctly truffle-like tasting fungi is grown completely peat-free, using an organic substrate block made from sawdust and rye. If you use my Riverford Farm affiliate link for your first order, you will receive a £15 discount.

For this simple, tasty dish, use wild and fresh Hen in the Woods with the fungi peeled into leaves and cleaned by lightly shaking in water to remove any debris that may be lodged between the folds. You can use the whole fruit including the central stem (if not too woody) and you can cut into slices if it is a particularly large size.

Hen of the Woods Sauté

Equipment

• Large stainless steel frying pan
• Chopping Board and Sharp Knife
• Serving dish or side dishes

Ingredients

• 1 x Hen of the Woods Fungi
• 50 gms x Organic Grass-Fed Butter (or half the amount of pure organic Ghee)
• 3 tbs x Organic Extra Virgin Cold Pressed Olive Oil (check labels carefully for authenicity)
• ¼ tsp x Celtic Sea Salt
• 1 tsp x Thyme, Rosemary or Sage (fresh and finely chopped)
• Cracked Black Pepper (to taste)
• 2-3 x Garlic Cloves (peeled and crushed with a knife)

How to make

1. Add the Olive Oil and real butter (or Ghee) to a frying pan and gently heat until the butter is melted.
2. Add separated leaves of your Hen of the Woods fungi (you can add other fresh mushrooms if you wish).
3. When the fungi is saturated with butter and gently sizzling, add your herbs, Sea Salt and cracked Black Pepper.
4. Gently sauté until the mustrooms turn golden brown and look almost too good to eat.
5. Serve on their own with a slice of warm crunchy bread or as an accompaniment for grilled organic meat and other savoury dishes.