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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Cluster

Core

Frond

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Dancing Mushroom

Dharma Maitake

Cultivated Maitake

Sheep's Head

Hen of the Woods

Cloud Maitake

Wild Maitake

Grifola frondosa

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CrispEarthyFeatheryNuttyRichSavouryUmamiWoodsy

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 30.6

Amount per 100 g

Total Fat 0.4 g
Saturated Fat 0.11 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 10.7 mg
Salt 0.05 g
Total Carbohydrate 3.8 g
Dietary Fibre 1.85 g
Total Sugars 1.52 g
Complex / starch 0.5 g
Protein 3.07 g
Water 90.4 g

Detailed nutrients

Energy 30.6 kcal
Water 90.4 g
Carbohydrates 3.8 g
- Sugars 1.52 g
  - Monosaccharides 1.06 g
  - Disaccharides 0.46 g
- Starch 0.5 g
  - Amylose 0.13 g
  - Amylopectin 0.38 g
  - Digestible Starch 0.43 g
  - Resistant Starch 0.05 g
- Fibre 1.85 g
  - Soluble Fibre 0.65 g
  - Insoluble Fibre 1.2 g
Protein 3.07 g
- Fungal Protein 2.92 g
Fat 0.4 g
- Saturated Fat 0.11 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
  - Omega-6 0.1 g
Vitamins 64.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.33 mg
- Vitamin B3 — Niacin 3.31 mg
- Vitamin B5 — Pantothenic Acid 1.77 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 9.3 µg
- Vitamin B9 — Folate 23 µg
- Vitamin C 2 mg
- Vitamin D 3.4 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
Minerals 265 mg
- Major Minerals 259 mg
  - Calcium 34 mg
  - Sodium 10.7 mg
  - Potassium 214 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.33 · vitamin-b3-niacin: 3.31 · vitamin-b5-pantothenic-acid: 1.77 · vitamin-b6: 0.12 · vitamin-b7-biotin: 9.3 · vitamin-b9-folate: 23 · vitamin-d: 3.4 · vitamin-e: 0.11 · vitamin-k: 1.1 ·

Minerals

Sodium: 10.71 · Potassium: 214 · Calcium: 34 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Maitake.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCEJP

Wild maitake was prized in Japanese mountain foraging traditions.

1980JP

Commercial cultivation made maitake widely available beyond seasonal wild harvests.

1990US

North American growers and foragers popularised hen of the woods in restaurants.

2010

Maitake became a specialty supermarket and food-service mushroom worldwide.