The co-owner and head chef of Noma explains the importance of eating vegetables in 2014, while cooking a gigantic mushroom. – The Economist
The Grifola frondosa is a polypore mushroom that grows in clusters at the base of trees, particularly oaks. The mushroom is commonly known among English speakers as hen-of-the-woods. In the US supplement market, as well as in Asian grocery stores, the mushroom is known by its Japanese name maitake and throughout Italian American communities in the northeastern United States, it is commonly known as the signorina mushroom.
The fungus is native to the northeastern part of Japan and North America, and is prized in traditional Chinese and Japanese herbology as a medicinal mushroom, an aid to balance out altered body systems to a normal level. It is widely eaten in Japan, and its popularity in western cuisine is growing, although the mushroom has been alleged to cause allergic reactions in rare cases.
René Redzepi is a Danish chef and co-owner of the two-Michelin star restaurant NOMA in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world in 2010 San Pellegrino Awards, 2011 and 2012.
* I first got hip to René when Anthony Bourdain visited him for his show a couple of months ago and he made a meal that looked absolutely incredible. Check that out some of that here:
And he was on Jimmy Kimmel a couple of weeks ago:
The Book :: René Redzepi: A Work in Progress