Maitake Mushrooms: How to Cook With Maitake Mushrooms

Maitake mushrooms (Grifola frondosa) have a feathery appearance and an earthy, peppery flavor. Also known as hen of the woods, ram’s head, sheep’s head, and dancing mushroom, maitake mushrooms are a versatile ingredient featured in many Japanese and Chinese dishes. They’re also sometimes called the king of mushrooms because they can spread several feet and weigh as much as 50 pounds.

Like many mushrooms, maitake mushrooms have a chewy texture and an earthy, woody flavor. Maitake mushrooms are high in antioxidants, vitamin D, beta-glucan, and potassium. Maitake mushrooms have been a key ingredient in traditional medicine for centuries. Despite not sharing many qualities, they’re commonly confused with chicken of the woods mushrooms, another edible mushroom known for its bright yellow color and meaty flavor.

Maitake mushrooms are native to Japan and China, but they can also be found in Europe and the northeastern parts of North America—particularly Canada. In the wild, mushroom foragers typically find them growing along the base of oak trees, elms, and maples.

Maitake mushrooms have a semi-firm structure, they hold up well to just about every cooking method. You can sautée, braise, sear, roast them in the oven, and fry these wild mushrooms, and still maintain their delicate, juicy chew.

1. 1. Sauté: Sear two cups of mushrooms in a large skillet over high heat with olive oil or melted butter. Add two tablespoons of minced garlic and three sprigs of thyme to the skillet, and cook until the mushrooms have softened and the edges turn crisp and golden brown. Season with kosher salt to taste and enjoy as a side dish or pair with a fried egg over the top.
2. 2. Pan-fry or stir-fry: Maitake mushrooms are ideal for shallow pan-frying and stir-frying because of the flat shape of their caps. Whip up a quick, week-night tempura with a light rice flour batter, and fry mushrooms over medium-high heat. Serve with a soy dipping sauce.
3. 3. Salads and grain bowls: Cooked hen of the woods mushrooms also make excellent additions to salads and grain bowls. To make a grain bowl, use a substantial whole grain with a warm, nutty profile to play off the meatiness of the mushrooms, like farro, barley, or wheat berries. Toss with fresh herbs, chopped nuts, and a garlicky red wine vinaigrette.
4. 4. Grill: The earthy umami of maitake mushrooms and a hint of smoky char from a grill are an excellent pairing. Brush or drizzle olive oil over large sections of the mushroom—the bigger the better—and season with salt and pepper. Place on the grates over indirect or low heat (after the heavy-duty grilling is out of the way), and cook until deeply golden and crispy. Slice larger pieces at the table and serve with a garlicky salsa verde.
5. 5. Infuse: The savory, meaty notes of maitake mushrooms are especially notable when used to infuse olive oil for a mushroom conserva, served alongside polenta, or cream for an indulgent pasta.

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