Maitake mushrooms (hen of the woods)

Maitake mushrooms (pronounced my-tahk-ee), are feathery rosettes that are just as delicate as they look. They are also called Hen of the Woods because of their resemblance to a hen's tail feathers.

The base of the mushroom is underground and inedible, but can spread to be very large. The base sprouts off single stems with the feathery tops. Maitake mushrooms can be white, brown, tan, or even pale gray in color.

Jump to:

• Taste
• Texture
• Buying & storage
• How to cook maitake mushrooms
• Recipes
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Taste

The flavor of maitake mushrooms is prized for its distinctive, bold flavor. They taste earthy with more subtleties than other mushrooms, including a black peppery finish.

Foragers point out that wild maitake mushrooms have a stronger flavor and tougher texture than cultivated ones. However, the cultivated versions I've had are still very strongly flavored.

Texture

Maitake mushrooms have a firm, yet chewy texture. They hold up well to high heat cooking, despite their delicate appearance.

These mushrooms are one of the best for frying and roasting because they crisp up and caramelize beautifully thanks to their shape. Compare it to how thinly sliced shallots fry up crispier than larger onions.

Buying & storage

Buy maitake mushrooms that have white flesh on the undersides without yellowing (a sign they are past their prime). Store them in a paper bag in the fridge and they should last 3-7 days.

Most maitake mushrooms you'll find for sale are cultivated - grown in a controlled setting. These mushrooms are already pretty clean and just need to be brushed off before using.

If the mushrooms you get have been foraged, you'll want to remove dirt, debris, and even tiny rocks that get stuck in them. Tammy Donroe has a very thorough guide on cleaning foraged maitake mushrooms.

You can sometimes find maitake mushrooms at farmers markets or specialty grocery stores in fall. They are in season as early as September, but more commonly in October and November because they thrive in the cooler night temperatures.

If you want to forage for maitake mushrooms, keep an eye out near the base of hardwood trees. They grow at the base of trees, most commonly red and white oaks, and only occasionally on elms or maples.

They usually blend in with the brown leaves littered around the forest floor. If you find one, look around the area for more!

Check out the Maitake Foraging Guide by Alan Bergo at Forager Chef.

How to cook maitake mushrooms

These strong-flavored mushrooms add richness to meat-dishes, add depths to soups and stews, and roast up super crispy. Their flavor isn't subtle, so keep that in mind when browsing through recipes.

Here are some ideas on how to best use maitake mushrooms:

• Maitake bacon on top of soups and risottos
• Raw or cripsy on top of salads
• Added to pizza
• Grain bowls with farro or barley for nuttiness
• Infuse olive oil

Recipes

Maitakes add a bold, earthy mushroom flavor to any dish. If you're looking to make a mushroom-flavored soup, risotto, or gravy, you should definitely use some of these.

Mushroom soup

I love a classic mushroom soup in winter - it's also a great way to use up mushrooms from a CSA if you have one. While I tend to reserve the more expensive mushrooms for more specific uses, I do think they are worth using for a standout soup.

This creamy potato & mushroom soup from Natalie Marble Cooks uses a mix of mushrooms (like oyster, maitake, shiitake, etc), potatoes, parsnip, and fresh herbs. I especially think the parsnip is a nice touch to add depth and a little nuttiness.

Mushroom gravy

The best mushroom gravy recipes use a variety of mushrooms - just like mushroom soup. This creates a more complex flavor and texture. Maitakes are a natural fit for their strong mushroom flavor. I also like adding in shiitake and king oyster mushrooms for their umami-packed savoriness.

This mushroom gravy recipe from Brooklyn Supper is packed with flavor. It starts with the basics: butter, garlic, and shallots. Then the ingredients layer on, including sherry, soy sauce, and a tiny bit of nutmeg.

For a cream-based mushroom gravy (with sage), try this one from Food52. The author recreated it from a restaurant that had served it over a goat-cheese stuffed ravioli.

Roasted maitake mushrooms

Roasting is the most popular way to cook maitake mushrooms for good reasons. It's easy, but more importantly, it turns them tender and crispy.

Simply coat them in olive oil and your choice of herbs. Roast them in a 400F oven for 10-25 minutes (depending on their size). The frilly edges crisp up, similar to broccolini tips.

RI Mushrooms shares 4 different flavor options for roasting maitakes.

Sauteed & pan fried

The second most popular way to cook maitake mushrooms is a simple saute or pan fry. Depending on your method, you can make the edges crispy or keep them tender.

• Brown butter-sage hen of the woods (maitake) - by Forager Chef
• Maitakes with 'nduja (a prosciutto spread) - recipe by Well Seasoned Studio
• Stir-fried maitakes with garlic & chili oil - by Simply Recipes

Add the fried mushrooms to the top of a wild mushroom risotto.

Mushroom toast

Maitakes are delicious on toast because of their strong flavor and crispy-tender texture.

Toast with sauteed maitakes and leeks, topped with poached eggs, makes for a very flavorful breakfast. Get the recipe from Leisure Fan Club.

Smoked maitake mushroom crostini make a great appetizer. Add the red miso BBQ sauce and it will remind you of pulled pork. Get the recipe from Wine Road.

Use as a crispy topping

Because maitakes crisp up so easily, they make the perfect garnish on risotto, pasta, and polenta. I'm even going to try adding them to the top of my Thanksgiving green bean casserole this year.

• Caramelized mushroom polenta - by What's Gaby Cooking
• Roasted mushroom pasta - by What's Gaby Cooking
• Hen of the woods pasta with creamy tarragon-red wine sauce - by Cooking with Wine

Bloomin' maitakes

Instead of a bloomin' onion, try making it with maitake mushrooms. Their frilly shape makes them uniquely qualified for the job!

I found this vegan version from Very Vegan Gal, but I suspect you could follow any copycat recipe, replacing the onion with maitakes. Here's a highly rated copycat recipe from Small Town Woman.

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