Maitake Vegetable Stir fry

maitake vegetable Stir fry

Made with fresh ingredients, this Maitake vegetable stir fry can be combined with any dish. 

Ingredients

2 Packages (200g)  Maitake
12 mini tomatoes 
1 bundle ( 200g ) spinach
1 Medium onion  
1 Tsp Salt 
Pepper
2 Tbsp Olive Oil 

Mushroom Sushi

IMG_0865

Ingredients

1 Package (50g)  Maitake mushrooms 
1 Package (50g) Eryngii (King Trumpet)
5 cups (approx. 1000) Cooked White Rice
6 Tbsp Vinegar
1 Tbsp Mayonnaise 
♦ Pepper to Taste
♦ Salt to Taste 
A bunch of Komatsuna or your favorite green vegetable 
100g Takuan (Pickled Daikon Radish) or substitute for your choice of pickled radish 
12 Crab Legs or Imitation Crab 
4 Sheets of Nori 
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Garlic Butter with Shrimp and Mushrooms

Ahijo of mushrooms

A take on a classic Spanish dish. This Garlic butter with shrimp and mushrooms are perfect for any Friday dinner  

Ingredients

1/2 a package (50g) Eryngii (King Trumpet)
1/2 a package (50g)  Bunapi 
1/2 a package (50g) Bunashimeji 
1/2 a package (50g) Maitake 
1/2 a pound shrimp 
4 Mini Tomatoes 
2 Cloves of Garlic 
1/2 a cup of olive oil 
2 tsp salt 
1 Red Bellpepper 
Parsley to taste 


Directions

  1. Cut off the base of bunashimeji, bunapie, and maitake mushrooms and break apart into small pieces. 
  2. finely Mince garlic and slice up the red bell pepper lengthwise. 
  3. In a pan combine olive oil, red bell pepper, salt, and shrimp and sauté at high heat until the shrimp is almost fully cooked 
  4. Add mushrooms and cook for about 4 minutes on a low heat. garnish with parsley and serve. For an additional touch, serve along with rice or pasta. 

Adapted from www.hokto-kinoko.co.jp

The Anti-allergic Effects of Maitake

A study based on a recent collaborative investigation with Professor Hirasawa of the, Tohoku University Graduate School for a pharmacy graduate course on lifestyle-related disease treatment, has shown that Maitake mushrooms may have the potential to reduce allergy symptoms.

 

Effect of the action of the mast cells and Maitake

When Antigens, such as pollen, invade the human body, via a mucous membrane, mast cells secrete histamines and cause an allergic reaction.

At the same time, mast cells secrete inflammatory cytokines such as IL-4 and IL-13, and activate immune cells surrounding it to promote inflammation.

In this study, it was revealed that Maitake mushrooms, in combination with the secretion of histamines from mast cells, control gene expression levels of IL-4 and IL-13. In other words, they have the potential to act as an anti-inflammatory agent.

 

Experimental method

In this experiment, we used a fat soluble ingredient which extracted the ethanoic extract of each mushroom in ethyl acetate.

We then added the extract of each mushroom to a rat-originated mast cell line (RBL-2H3) and performed antigen stimulation in a culture for 20 minutes.

For the experiment, we used DNP-HSA (dinitrophenyl – human serum albumin) as an antigen.

After 40 minutes of antigen stimulation, the Histamine density in the culture fluid was measured; 4 hours later, IL-4, which is an inflammatory cytokine, and IL-13 were measured to ascertain their expression level.

 

Experimental result

Mast cells given Maitake extract in advance significantly restrained the histamine secretion amount after antigen stimulation.

In addition, the gene expression level of IL-4 and IL-13 of inflammatory cytokine was significantly controlled.

Histamine secretion amount after antigen stimulationn=3, *There is a significant difference between the contrast.P<0.01

 

The above results show that Maitake mushroom extract can be expected to improve the symptoms of allergic reactions, such as hay fever.

 

The above results of the study were presented at the Pharmaceutical Society of Japan 133th Annual Meeting (2013)

Puff Pastry Mushroom Cups

Puff Pastry Mushroom Cups

Serves 6 as an appetizer


Ingredients

1 box (10 ounces) Pepperidge Farms Puff Pastry Shells (6 shells)
8 ounces Gruyere cheese, shredded

2 packages Hokto Maitake mushrooms

2 onions, thinly sliced
2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup Gorgonzola Cream Sauce (see below)
1/2 tablespoon parsley, finely minced

 

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Maitake Mushroom Burger

Sauteed Maitake mushrooms is a quick and easy addition that takes your burgers to whole other level. The combination of soy sauce and Worcestershire sauce blend well with the earthy flavors of the Maitake Mushroom. If you’d like, you can substitute ground turkey or ground pork for the beef, just make sure you cook the burgers all the way through. (Serves 4)

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