Superfoods Stirfry with Maitake Mushrooms, Lacinato Kale and Quinoa

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This clean-eating and very tasty Asian inspired dish makes use of three highly nutritious “super-foods”- Maitake Mushrooms, Lacinato Kale and Quinoa. I was in the neighborhood Asian market and came across a selection of beautiful fresh Maitake mushrooms. Maitakes (Grifola Frondosa) are being studied for their beneficial effects on the immune system, for cancer treatment and for their effects on blood lipids, glucose, insulin and blood pressure. They are chock-full of vitamins and minerals and besides that they taste really good.

Lacinato Kale (also called Cavalo Nero or Tuscan or Black or Dinosaur Kale)  is one of my favorite vegetables, like all kale it is full of vitamins and minerals -particularly vitamins A,K,C and manganese as well as fiber and deliciousness. It is also lovely in pasta dishes or as steamed greens.

Quinoa– I’ve written about how much I love it here before-is actually a seed (of the goosefoot plant- chenopodium quinoa) rather than a grain but it is generally assigned to the whole grains category. It has a complete protein- and lots of it- and is a bit nutty and delicious. I like it cooked a bit al dente so that there is a slightly chewy pop to the little curly-cued seeds when they are cooked. You cook it like rice- making sure to rinse it well beforehand as the seeds contain a naturally occurring saponin that makes them bitter. Just rinse and cook in a 2:1 of liquid to Quinoa for about 15 minutes after coming to a boil. Steaming is good too.

Stirfry of Maitake Mushrooms, Lacinato Kale and Quinoa

(serves two)

  • peanut, coconut or avocado oil for pan
  • 1 fresh Maitake mushroom* head, about 2 cups chopped (also called Hen of the Woods in your Asian Market)
  • 2 cloves minced garlic
  • 1 medium onion, chopped
  • 1-2 cups Lacinato Kale washed, spun and cut into 1 inch ribbons
  • Shao Hsing  cooking wine* (optional)
  • Black Vinegar* (optional)
  • Soy sauce
  • Salt
  • Szechuan Peppercorns, freshly ground, pinch (optional)
  • 2 cups of cooked Quinoa (see above)
  • chopped shelled pistachios

Heat a wok or a heavy bottomed skillet over medium high heat. When hot add the oil then the mushrooms and onion, fry until the mushrooms render their juices and the onions are caramelized, add the garlic and cook being careful not to burn it. Add the kale and stir until softened. Add Shao Hsing, Black Vinegar (*found in most Asian Markets) and Soy starting with a Tablespoon of each and then adding more as needed to adjust to taste. Add the cooked Quinoa and some salt and ground Szechuan pepper or regular black pepper and stir all to heat through and serve in small bowls garnished with a Tablespoons chopped pistachios for a bit of crunch.

Good Eating to you!

xo

About the author

Gabi
I am a writer, artist, gardener, obsessed cook/baker and recipe lover. I spend my time finding new ways to enjoy my life and try to encourage everyone around me to do the same. I like creating a cozy, warm, comforting and inviting atmosphere and hope to share some of that here. Hopefully, I get to learn from others who share my interests too.

14 comments

  2. Maria says:

    I was looking for a good recipe for Maitake.
    I found yours!
    Boy is it ever nutritious with kale and quinoa! Full of the best nutrition ever possible in one dish! And a delight for the eye!
    Thank you very much!
    Maria.

  3. Anne says:

    Great recipe! I made this for dinner tonight and my husband and I loved it.

  9. Jamie says:

    Oh, this is a fantastic dish and I so need to start cooking and eating like this. It looks so delicious. Bookmarked!

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  11. casalba says:

    I had no idea Hen of the Woods was so good for you. And what fantastic colours in your dish – a feast for the eyes.

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