So, I decided to combine the maitake with shitake, some fresh garlic, a little sesame oil, butter and sake, and roasted it in aluminum foil in my toaster oven:
While I was at it, I decided to cook some wild salmon as well!
I drizzled salt on the shiso leaves and let them sit for a few minutes. Then I wrapped them around the salmon filets, and drizzled them with a little sesame oil. The salmon joined my little mushroom friends in my toaster oven.
I decided to pair this with some homemade nukazuke. These are daikon and gobo (burdock) room that I pickled in rice bran. The bed of rice bran is known as a nukadoko.
It's a Japanese method of pickling - I used to watch my grandmother making these when I was a little girl.
The finished dinner below... I decided to make some udon noodles in a quick broth. I topped it with beni-shoga (red pickled ginger):
Everything came out pretty tasty... except I think I left the nukazuke in the nukadoko too long. It was a bit sour tasting.
On an added note, all of these photos were taken with my new IPhone 4S. It takes awesome pictures!