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 became enshrined in legend.

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. 

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 maintain 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 - Galloway Wild Foods

Hen of the Woods can be used in various ways to benefit from its medicinal properties. The best being fresh for cooking on its own or as part of a delicious recipe, or naturally dried for steeping and slow cooking.

Savoury Recipes

Freshly cooked mushrooms provide ta wide range of health benefits and taste delicious when sautéed (see below), roasted, stir-fried, or added to soups and stews.

Herbal Teas, Natural Broths and Homemade Soups

High quality, naturally dried Hen of the Woods can be used as a gentle cleanser and powerful healer when infused into herbal teas, broths and soups.

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 cook

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