Maitake Mushroom

Maitake, also called Hen of the Woods, is a mushroom that grows in overlapping feathery fronds rather than as a single cap. Dried it holds a robust, deeply umami earthiness, and once soaked it rehydrates into tender slices with a meaty bite.

It has long been appreciated in Japanese and East Asian kitchens.

Dried maitake is sold as pieces that range from light grey brown to tan, with an earthy, woodsy aroma that deepens as the mushroom soaks. Because it is dried, it keeps well in the pantry and is ready whenever a dish needs a savoury lift. Allow twenty to thirty minutes in warm water for the pieces to soften fully.

How to use it

Soak the dried pieces until tender, then use both the mushroom and its soaking liquid. They add depth and natural umami to broths, miso soup and hearty lentil stews, balance bold sauces in stir-fries and noodle dishes, and fold into wild rice, barley or mushroom risotto. Ground to a powder, maitake becomes a base for rubs, gravies and savoury spice blends. Strain and keep the soaking water: a good deal of the flavour ends up in it.

Details

Also known as

Maitake, Hen of the Woods, Dancing Mushroom, King of Mushrooms, Shelf Fungi, Monkey's Bench
Japanese: 舞茸 (Maitake), “Dancing Mushroom”
French: Champignon Dansant, Roi des Champignons
Spanish: Hongo Maitake
Chinese: 灰树花 (Huīshùhuā)
Korean: 잎새버섯 (Ipsae Beoseot)