Sarah Brown
Maitake mushrooms, also known as hen of the woods mushrooms, are an edible variety native to North America, Europe, and China. They have a delicate, feathery texture and an earthy, peppery flavor. They can be cultivated or foraged, and are available at farmers' markets, gourmet grocery stores, and health food markets. When it comes to preparation, maitake mushrooms are incredibly versatile and can be roasted, stir-fried, or sautéed. Roasting them brings out their natural umami flavor, while stir-frying and sautéing are quick and easy methods that enhance their earthy taste. Regardless of the cooking method, maitake mushrooms are a delicious and healthy addition to any meal.
| Characteristics | Values |
|---|---|
| Texture | Delicate and feathery |
| Taste | Earthy, peppery, meaty |
| Ease of cooking | Easy |
| Cleaning | Brush off or rinse |
| Cooking methods | Roasting, stir-frying, sautéing, grilling |
| Common additions | Olive oil, sesame oil, garlic, salt, pepper, chilli, herbs, soy sauce, Sriracha |
| Health benefits | Good source of vitamin D |
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What You'll Learn
- Cleaning: brush off dirt or gently wash, then pat dry
- Roasting: drizzle with oil, season, and roast at 425°F for 15-20 minutes
- Stir-frying: pull apart into small clusters, then cook with garlic and chilli oil
- Sautéing: tear into 3-inch pieces, then cook with sesame oil, garlic, soy sauce, and Sriracha
- Salads: roasted maitakes can be added to grain, Caesar, or Cobb salads
Cleaning: brush off dirt or gently wash, then pat dry
Cleaning maitake mushrooms is a simple process. Firstly, assess how much dirt is on the mushrooms. If they are cultivated, they will likely be pretty clean and just need a quick brush to remove any residual dirt. If the mushrooms are foraged, they may need a more thorough clean, as they may have dirt, debris, and even tiny rocks stuck in them. In this case, a gentle wash is recommended. You can use cool water and your hands to gently wash the mushrooms, ensuring you do not soak them, as this can make them soggy. After washing, pat the mushrooms dry with an absorbent kitchen or paper towel. It is important to ensure the mushrooms are dried before cooking, as they can release a lot of moisture.
Some cooks prefer not to wash their maitake mushrooms at all, as the environment in which they grow is not very dirty. Maitake mushrooms grow at the base of oak trees, and the part that grows into the ground is a little tough, so some cooks recommend cutting this part off. This base can be frozen and used in a mushroom stock later.
It is worth noting that maitake mushrooms absorb water quickly, so it is best to wash them right before cooking to avoid them becoming mushy.
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Roasting: drizzle with oil, season, and roast at 425°F for 15-20 minutes
Maitake mushrooms are easy to cook and roasting is the most popular option. Here is a step-by-step guide on how to roast maitake mushrooms:
Preparation:
First, shred the maitake mushrooms into pieces that are about 3 ½ inches in size and ¾ inch thick. If your mushrooms are foraged, you should remove any dirt, debris, and tiny rocks that may be stuck to them. You can do this by giving them a quick rinse and patting them dry, or by brushing them off.
Seasoning:
Add the maitake pieces to a bowl and drizzle them with olive oil. Then, sprinkle on salt and black pepper, and toss to coat evenly. You can also add grated garlic, thyme leaves, and cayenne pepper for extra flavour.
Roasting:
Spread the mushrooms on a parchment-lined pan, ensuring they do not overlap. Roast at 425°F for 15-20 minutes, flipping the mushrooms over halfway through. The mushrooms are done when they are golden brown and crispy around the edges.
Roasting maitake mushrooms is a simple way to enhance their unique characteristics and turn them into crispy, umami-packed marvels. You can add them to salads, noodles, or simply enjoy them as a snack.
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Stir-frying: pull apart into small clusters, then cook with garlic and chilli oil
Preparing maitake mushrooms for stir-frying is a simple process. First, buy the mushrooms in big clumps or clusters, then use your hands to gently pull them apart into small clusters or bite-sized pieces. You can also slice the soft part of the stem into bite-sized pieces. The bottom of the largest clusters may need to be trimmed if there are any dry spots or a thick layer where the pieces meet. However, do not cut all the way up to where the mushroom caps meet.
Next, rinse the mushrooms gently in cool water and pat them dry with a kitchen towel or paper towels. You can even press on them gently to remove excess moisture.
Now, heat oil in a wok or a large skillet over high heat until it shimmers. Add the garlic and cook, stirring frequently, until it is golden brown. Use a slotted spoon to remove the garlic from the pan and set it aside.
Add the maitake mushrooms to the oil and stir-fry them, flipping and stirring occasionally, and pressing them against the sides of the wok for 20 to 30 seconds at a time so they brown. Stir-fry the mushrooms for a total of 3 minutes. If the mushrooms are browning but not wilting, drizzle in some water to help them soften.
Finally, add the garlic back to the pan and stir-fry for another minute. You can also add dried chilli or chilli oil at this stage for an extra kick of heat. Season with salt and pepper, and your stir-fried maitake mushrooms are ready to be served!
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Sautéing: tear into 3-inch pieces, then cook with sesame oil, garlic, soy sauce, and Sriracha
Maitake mushrooms, also known as hen of the woods mushrooms, have a robust, peppery flavour and a delicate, feathery texture. They are easy to find in summer and autumn and can be cultivated or foraged.
To prepare maitake mushrooms for sautéing, first, tear them into 3-inch pieces with your fingers. You can also shred them into slightly larger pieces if you prefer a steak-like texture. There is no need to use a knife as tearing them apart maintains their organic shape.
Next, heat some sesame oil in a non-stick or cast-iron skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes. Flip the mushrooms and cook for 1 more minute on the other side.
Now, add the minced garlic and cook until softened and fragrant, which should take about 30 seconds. Then, stir in the soy sauce, a hint of Sriracha, and some salt. Continue cooking for another minute until the mushrooms are tender.
Finally, remove the mushrooms from the heat and serve immediately as a side dish, garnished with sliced chives or green onion tops, or with soba noodles.
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Salads: roasted maitakes can be added to grain, Caesar, or Cobb salads
Roasted maitake mushrooms can be a great addition to grain, Caesar, or Cobb salads. Here are some tips and ideas to help you prepare maitake mushrooms for your salad creations:
Storing, Cleaning, and Preparing Maitake Mushrooms:
- Store maitake mushrooms in a paper bag in the refrigerator. You can leave them in the package they came in, but a paper bag allows for better airflow and breathability.
- Clean the mushrooms with a quick rinse. Avoid soaking them, as they can become soggy.
- Tear the mushrooms into manageable pieces with your hands. You can start at the stem and break the cluster into large clumps, then tear them into smaller pieces. This helps maintain their textural appeal and organic shapes.
Roasting Maitake Mushrooms:
- Line a baking sheet with parchment paper and preheat your oven to 350°F (180°C).
- Shred or tear the maitake mushrooms into pieces that are about 3 to 3.5 inches in size and 0.75 inches thick.
- Place the mushroom pieces in a bowl and drizzle them with olive oil. Toss to coat evenly.
- Sprinkle salt, black pepper, and grated cheese (such as pecorino romano or parmesan) over the mushrooms and toss again to coat.
- Spread the mushrooms on the prepared baking sheet, ensuring they don't overlap.
- Roast the mushrooms for 15 minutes. Then, flip them over and continue roasting for another 10 to 15 minutes, or until they are golden brown and crispy around the edges.
Incorporating Roasted Maitake Mushrooms into Salads:
- Roasted maitake mushrooms can be added to grain salads, Caesar salads, or Cobb salads. They provide a variety of textures and flavors to your salad creations.
- For a warm maitake mushroom salad, combine seared radicchio, arugula, butter, olive oil, and a shallot vinaigrette. Top it with roasted maitake mushrooms and grated parmesan or gruyere cheese.
- You can also add roasted maitake mushrooms to noodle salads or grain bowls. They pair well with soba noodles or pasta and provide a unique, peppery flavor.
- Experiment with different types of greens, vegetables, and dressings to create your own signature maitake mushroom salad. Remember to serve the salad warm to enhance the flavor and texture of the roasted mushrooms.
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Frequently asked questions
Most maitake mushrooms that you buy are cultivated and are already pretty clean. Just give them a quick brush to remove any dirt. If they are foraged, you may need to wash them gently in cool water and pat them dry.
Roasting is the most popular way to cook maitake mushrooms because they crisp up in a way that other mushrooms don't. All they need is some oil, salt, and herbs for additional flavour. You can also stir-fry them with garlic and chilli oil, or sauté them with sesame oil, garlic, soy sauce, and Sriracha.
Pull the mushrooms apart into small clusters with your hands. This helps them cook evenly and maintains their natural texture. You can also cut them with a knife, but this isn't necessary.
Maitake mushrooms have a deep, earthy flavour with peppery notes and a meaty texture, making them ideal for enhancing the flavour and heartiness of dishes. You can add them to salads, stir-fries, risottos, ramen, soups, and grain bowls.
