What are the health benefits of maitake mushrooms? Maitake mushrooms contain antioxidants that aid in anti-aging and it is also high in vitamin D which can help to boost your immune system, muscles and bones, hence it is great in aiding the growth of children. It can also help regulate blood sugar and cholesterol, hence it is suitable for individuals with diabetes. Furthermore, maitake contains 2.7g of dietary fibre in every 100g, which is the same amount as one lettuce.
Maitake mushrooms have a firm texture and robust, earthy flavor and contains L-glutamate, that gives us the wonderful umami flavour. It is also a great source of protein, hence you can use it as a meat substitute. Maitake mushroom is very versatile and can be roasted, baked, grilled, deep fried, sauteed or stir fried, and retains its texture whichever way you choose to cook it.
Mushroom risotto is one of our favourite dishes at home. Just before serving, the maitake mushrooms are sauteed in some olive oil and garlic and then added to the risotto. The kids really loved the addition of the maitake mushrooms, with its lovely "meaty" texture. So delicious, try out this healthy and easy recipe at home today!
Yukiguni Maitake is Japan's top maitake brand. Since 1983, high-quality maitake mushrooms have been farmed in a facility equipped with Japanese technology. It is pesticide-free, chemical-free, all natural mushroom with healing properties, which can be enjoyed without washing. Imported from Japan, fresh Yukiguni Maitake can be purchased from major AEON shopping malls in the Klang Valley (retail price RM5.90). Yukiguni Maitake will keep well in your fridge for up to one week.
Maitake Mushroom Risotto
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Serves 4
Ingredients
200g arborio rice
1 small onion, finely chopped
2 tbsp olive oil
2 tbsp butter
1l chicken stock
2 packs maitake mushroom, separated
1/4 tsp chicken stock granules
1 clove garlic, finely chopped
150 g streaky bacon, sliced
25g grated Parmesan cheese, plus extra for garnishing
A handful of chives, to garnish
1. In a large non-stick pan or wok, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the onion, and cook until softened, about 4-5 minutes.
2. Increase heat to high, then add the rice. Using a wooden spoon or spatula, stir the rice with the onion, making sure that the grains are coated with the olive oil/butter until slightly translucent and the rice starts to crackle, for about 2 minutes. This process is called tostatura. It helps the rice absorb the stock later.
3. Dissolve one chicken stock pot in 1l water. Turn the heat down to medium low and add enough stock to cover the risotto, about 1 cup. Keep stirring the risotto constantly as stirring massages the starch molecules out of the rice, hence creating a rich, creamy texture.
4. Allow the stock to be absorbed before adding more stock to the rice. Keep adding small amounts of stock (1/2 cup at a time) to the rice until the rice is soft but still has a bite to it (al dente). This will take about 20-30 minutes. Taste the risotto rice occasionally to check if it's ready. If you run out of stock before your rice is ready, you can add boiling water as a substitute for the stock.
5. In a separate pan, heat 1 tablespoon of olive oil over medium high heat. Add the bacon and cook for 8-10 minutes, until they are crispy and golden. Remove from heat with slotted spoon and set aside.
6. In the same frying pan (from Step 5), add garlic and saute until lightly golden, about 1 minute. Add the maitake mushrooms and saute over medium heat for 1 1/2 to 2 minutes. Season with chicken stock granules. Remove from heat with slotted spoon and set aside.
7. When the rice is almost ready (95%), lower the heat, then stir in the sauteed mushrooms (from Step 7). Take the pan off the heat and add the Parmesan into the rice (the mantecatura process) as well as 1 tablespoon of butter. Taste and adjust seasoning.
8. To serve, place mushroom risotto onto a plate, then top with bacon and finely chopped chives. Garnish with more shaved Parmesan. Serve immediately.
Note: You may replace streaky bacon with beef or turkey bacon, if preferred.
Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe Maitake mushroom recipe
Maitake mushroom malaysia Maitake mushroom malaysia Maitake mushroom malaysia
You can read more about Yukiguni Maitake here.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
2 packs maitake mushroom, separated
1/4 tsp chicken stock granules
1 clove garlic, finely chopped
150 g streaky bacon, sliced
25g grated Parmesan cheese, plus extra for garnishing
A handful of chives, to garnish
1. In a large non-stick pan or wok, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the onion, and cook until softened, about 4-5 minutes.
2. Increase heat to high, then add the rice. Using a wooden spoon or spatula, stir the rice with the onion, making sure that the grains are coated with the olive oil/butter until slightly translucent and the rice starts to crackle, for about 2 minutes. This process is called tostatura. It helps the rice absorb the stock later.
3. Dissolve one chicken stock pot in 1l water. Turn the heat down to medium low and add enough stock to cover the risotto, about 1 cup. Keep stirring the risotto constantly as stirring massages the starch molecules out of the rice, hence creating a rich, creamy texture.
4. Allow the stock to be absorbed before adding more stock to the rice. Keep adding small amounts of stock (1/2 cup at a time) to the rice until the rice is soft but still has a bite to it (al dente). This will take about 20-30 minutes. Taste the risotto rice occasionally to check if it's ready. If you run out of stock before your rice is ready, you can add boiling water as a substitute for the stock.
5. In a separate pan, heat 1 tablespoon of olive oil over medium high heat. Add the bacon and cook for 8-10 minutes, until they are crispy and golden. Remove from heat with slotted spoon and set aside.
6. In the same frying pan (from Step 5), add garlic and saute until lightly golden, about 1 minute. Add the maitake mushrooms and saute over medium heat for 1 1/2 to 2 minutes. Season with chicken stock granules. Remove from heat with slotted spoon and set aside.
7. When the rice is almost ready (95%), lower the heat, then stir in the sauteed mushrooms (from Step 7). Take the pan off the heat and add the Parmesan into the rice (the mantecatura process) as well as 1 tablespoon of butter. Taste and adjust seasoning.
8. To serve, place mushroom risotto onto a plate, then top with bacon and finely chopped chives. Garnish with more shaved Parmesan. Serve immediately.
Note: You may replace streaky bacon with beef or turkey bacon, if preferred.
Yukiguni Maitake mushrooms
Maitake mushroom malaysia Maitake mushroom malaysia Maitake mushroom malaysia
You can read more about Yukiguni Maitake here.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
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