Funghi
Maitake
Maitake (Grifola frondosa), also called hen of the woods, forms ruffled grey-brown clusters at the base of trees. Flavour is rich, woodsy, and savoury with a feathery texture that crisps well when roasted. Cultivated and wild maitake both appear in markets. Fronds tear into pieces for sautéing; the dense core suits longer cooking or mincing into stuffings and vegetarian fillings.
Also known as: Maitake, Hen of the Woods, Hui shu hua
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Breeds, cuts & preparations
Variety
Cloud MaitakeCultivated MaitakeDancing MushroomDharma MaitakeGrifola frondosaHen of the WoodsSheep's HeadWild Maitake
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested
Preparation
BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole
CommonCharacteristic
CrispEarthyFeatheryNuttyRichSavouryUmamiWoodsy
History
JP
Wild maitake was prized in Japanese mountain foraging traditions.
JP
Commercial cultivation made maitake widely available beyond seasonal wild harvests.
US
North American growers and foragers popularised hen of the woods in restaurants.
Maitake became a specialty supermarket and food-service mushroom worldwide.