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A young Graftonite proudly holds a maitake hediscovered while on a mushroom foray with his
father and brother. If properly supervised,hunting for wild, edible and medicinal
mushrooms is a great way to get kids engaged inthe pursuit of their dinner in a woodlot near
you. (Photo by Troy Gipps)
Mastering the art of seeing lies at the core of everysuccessful hunt for wild, edible and medicinal
mushrooms. Can you see the large maitakemushroom in the image above? If not, take a look
at the image below. (Photo by Troy Gipps)
Purchasing a region-specific mushroom guide isan important first step in developing the
knowledge required to safely harvest wild,edible and medicinal mushrooms.
A basket full of maitake. Note the light color ofthe undersides of its clusters of flattened caps.
(Photo by Troy Gipps)
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March 2016
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Dear Hunter,
Maitake Hunting: Mastering the Art of Seeing
My focus dances betweenthe patterns of oak barkand leaf litter and thepatchwork of warm sunlightand cool shadow thatcreeps across the forestfloor in the waning hours ofan autumn afternoon. It iselder oaks I seek, but notfor oaks sake. I searchinstead for a secretivequarry; bound beneath thetwisted roots that lock thisforest in time and space,escaping only with thecoming of September rains. A stubborn red oak, in thetwilight of its years, standson the crest of a small hill,beside which the trickle ofan intermittent streamwhispers to the forest,gently warning of thecoming winter. I approach,and stand quietly beforethe wise, old tree, scanningthe texture and color of thevisually chaotic ground thatsurrounds its trunk. I stepover a dead limb that hasclearly surrendered toinvading armies of fungi and insects that wage an incessant war to return itto the soil from which it grew. The smell of today's battle is subtle, yetpersistent. It rises, bathing my nostrils with the familiar scent of dampwoodland decay.
The success of my hunt hinges on the ability to see, that which often goesunseen. It is akin to spotting a ruffed grouse or woodcock sitting in a tangleof brush before the flush. I methodically circle the tree in search of visualcues. My left hand slides across the oak's wrinkled bark, a stick snaps underfoot, and it bursts into view! The brown, feather-like folds of a wild, ediblemaitake mushroom (Grifola frondosa) fan out nearly two feet from itshidden ivory stem. Maitake (pronounced my-TAH-keh) resemble the ruffledbackside of a chicken, hence the popular name, "Hen of the Woods." I brushaway leaves, lean down to inhale the maitake's distinctive smell, thenunfold my knife and carefully free my prize from the forest floor. I havefound maitake in past years, but the 2015 season far exceeded myexpectations.
Masked from view against the chaotic backdrop of textures, colors and patternsthat define the central Massachusetts woods in early fall, a lightly colored
maitake mushroom emerges from between two large boulders and an oak burl.Limited sunlight in this location accounts for the maitake's light color. (Photo by
Troy Gipps)
Maitake is prized not only forits delicious flavor and sheersize (most specimens rangefrom 3 to 15 pounds, but theycan weigh much more), butalso for its medicinal value.Like other polypores, whichare mushrooms that have nogills on their undersides andrelease spores through smallpores, maitake containspolysaccharides that stimulatethe immune system. Researchhas shown great promise in itsability to help the body fightvarious types of cancer,especially that of breast, liverand lung. In a clinical study in2002, an extract derived froma specific maitakepolysaccharide, known asbeta-D-glucans, was proven toregress cancerous tumors andmitigate the effects ofchemotherapy on immune-competent cells. A June 2011study published in the Journalof Medicinal Food found thatmaitake D-fraction, which is apatented extract of maitakeglucans, helped lead to thedeath of breast cancer cells.Additional evidence points to its ability to also fight leukemia, stomach andbone cancers. In addition to fighting cancer, maitake shows potential forhelping with other conditions, such as diabetes, HIV/AIDS, high cholesterol,and high blood pressure. Not bad for a fungus! The mushroom's color is quite variable, ranging from countless shades ofgrey, tan, and brown, to, in some cases, ivory; direct sunlight tends todarken its upper surfaces. The undersides of its clusters of flattened capsare typically much lighter in color, as are the larger internal branches ofthe mushroom that lead to the stem.
The central Massachusetts maitake season runs from the end of Augustthrough as late as early November, with the bulk of the prime specimensbeing found from mid-September through the end of October. It is best toharvest maitake before the first frost, as it tends to burn and toughen theedges of the mushroom's caps.
Safety
Maitake vaguely resembles themuch larger Berkeley'sPolypore (Bondarzewiaberkeleyi) and the Black-staining Polypore (Meripilusgiganteus), both of which arenon-poisonous. There are noother poisonous look-a-likes inour area, which makes thegame of maitake hide-and-seekquite safe for novice mushroomhunters. It should be noted that huntingmushrooms in general could bedangerous if you are not armedwith an appropriate level ofknowledge. A good place tostart is to purchase a region-specific mushroom guide. Ihave been using Edible andMedicinal Mushrooms of NewEngland and Eastern Canada,by David L. Spahr for manyyears and have found it to bean excellent guide. David also moderates a Northeast Mushrooms YahooGroup. Joining mushroom forays led by professional mycologists is also agreat way to build the knowledge base you will need to safely enjoy thesport. One of the largest gatherings of its kind in our area is the AnnualFungus Fair, which has been held in September at the Millers RiverEnvironmental Center in Athol, Massachusetts over the past few years.Massachusetts is also home to oldest amateur mycology club in the UnitedStates, the Boston Mycological Club, which was organized in 1895. The first rule of thumb once you have properly identified any wild ediblemushroom that you have not previously consumed is to try a small amountto ensure you do not have an unfavorable reaction. Wait a day or two, andif all goes well, you can start enjoying the unique flavors wild mushroomsbring to a variety of recipes. Preparation and Cooking
Successful hunters willundoubtedly find themselveswith far more maitake thancan be used prior to spoilage,so preserving your take will beyour immediate concern.Fortunately, maitake is one ofthe most versatile wildedibles. It can be sautéed,deep-fried, microwaved,boiled, baked and dried. Thespecies also freezes well raw,although sautéing, thenfreezing, will take up muchless space in your freezer.
To prepare a maitake forcooking or storage start at thebottom and pull themushroom's individual capsand branches into severallarge pieces. Insects mayemerge during this process, asthe maitake's growth patterncreates a lot of spaces forthem to hide. If you encounterdirt or other debris, cut orbrush it away. You can also rinse the mushroom with cold water and gentlypat it dry. Then peel away the individual caps. The long fibrous grain of themushroom aids in breaking the pieces down into the desired size and it willleave you with long strands of maitake. To speed cooking or drying, it isbest to keep the pieces less than one-quarter of an inch thick. Maitake isedible all the way down to the base of the stem.
Maitake can sometimes be found in specialty and gourmet grocery stores,but at a cost that typically reaches $20 per pound for fresh maitake and $6per ounce for dried, it is far more enjoyable and cost effective to keepyour eyes open while walking through the autumn woods.
See you in the field.
Troy GippsVice President & Hunting Program CoordinatorGrafton Land [email protected]
Combining the search for maitake mushrooms with early season squirrel or uplandbird hunting is a great way to maximize your time in the woods and provide someunique table fare for your family and friends. A maitake is pictured to the right of
the squirrels. (Photo by Troy Gipps)
PHOTO ESSAY: Late Season Waterfowling
Photos by Troy Gipps
Photo of the month
Nothing captures the imagination of deer hunters quite like a giant buckrub, and this one was the biggest I found all season. With any luck, next
season I will meet the Blackstone River buck that made this extraordinaryrub. (Photo by Troy Gipps)
What's in season this month?
Coyote ... Jan. 1 - Mar. 8 Bobcat (Zones 1-8 only) ... Jan. 1 - Mar. 8 Crow ... Jan. 1 - Apr. 9 (Fri/Sat/Mondays only) Snapping Turtle ... Jan. 1 - Apr. 31
Open Season (year-round, except during shotgun seasonfor deer; no daily or seasonal bag limit): English sparrow,flying squirrel, red squirrel, chipmunk, porcupine, skunk, starling, weasel,and woodchuck.
The Grafton Land Trust is a private, non-profit, member-supported
organization that preserves, maintains, and advocates for open space in
Grafton, and promotes environmental education and stewardship.
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