Four years ago about this time, I came across an odd-looking mushroom that resembled a brain at the base of an oak tree on our land in northwest Minnesota.
Curious to learn what it was, I sent a photo of the brain-like mushroom to Matt Breuer, a hunting and fishing guide and expert in mushrooms and similar wild goodies.
Breuer was quick to reply, saying the big mushroom was a Hen of the Woods.
"My favorite," he said.
The mushroom was well past its prime by the time I got back up north several days later, and I hadn't seen one since.
Until last week, when I found another "hen" growing in the exact spot at the base of the oak tree where I'd encountered the previous one in 2014.
The mushroom was in prime condition, so I wasted no time in picking it.
I'm always skittish about mushrooms, but everything I read online quickly waylaid those concerns. Hen of the Woods, also known as Maitake mushrooms, almost always grow at the base of oak trees, I learned, and they don't have a look-alike that's either dangerous or poisonous. Research also has shown the mushrooms to boost immune systems and inhibit the growth of certain cancer cells, among other health benefits.
I checked out a couple of YouTube videos for tips on preparing the hen and sampled it as part of a recent evening meal. The shape and makeup of the mushroom reminded me of a cauliflower, with its series of florets attached to a large central stem.
I cut away the base of the stem and gave the mushroom a thorough rinsing. I then peeled off several of the florets, removing any of the remaining creepy-crawlies I could find and giving each of the pieces another good rinsing.
I sauteed the florets in olive oil and sprinkled them with a dash of sea salt.
No wonder they're Breuer's favorite.
I absolutely love morels, but the Hen of the Woods definitely gives the morel a run as the tastiest mushroom I've ever eaten. I'll definitely pick every hen I find from here on out.
