Laura Smith
Maitake mushrooms, also known as Hen of the Woods mushrooms, are a type of mushroom that grows at the base of oak trees. They have a delicate, feathery texture and a strong, earthy flavour. Maitake mushrooms are easy to cook and can be prepared in a variety of ways, including roasting, stir-frying, and dry-frying. When roasting, it is important to ensure that the mushrooms are dried before cooking, as they can release a lot of moisture. Additionally, tearing the mushrooms into smaller pieces can help them cook more evenly. Maitake mushrooms are a versatile ingredient that can be added to pizzas, pasta, salads, and more.
| Characteristics | Values |
|---|---|
| Texture | Delicate and feathery |
| Ease of cooking | Easy |
| Cleaning | Brush off or wash right before cooking |
| Oven roasting | Line a baking sheet with parchment paper, preheat oven to 350°F (180°C), shred mushrooms, add olive oil, salt, pepper, and pecorino romano, roast for 15 minutes, flip, and roast for another 10-15 minutes |
| Pan roasting | Heat a large pan to medium-high heat, add butter and olive oil, add sliced mushrooms and sauté for 10-15 minutes, add onion and garlic and cook for 2-3 minutes, add thyme, salt, and pepper, deglaze the pan with sherry, bake for 50-60 minutes |
| Stir-frying | Tear into bite-sized pieces, dry-fry in a pan for 2-4 minutes, add plant butter, green onion, ginger, and garlic, add Japanese sake, soy sauce, and sesame oil, sauté for 3-4 minutes |
| Sunbathing | Increase vitamin D content |
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What You'll Learn
Roasting
To prepare maitake mushrooms for roasting, start by cleaning them. Maitake mushrooms should not be washed under water as they absorb water quickly and can become soggy. Instead, use a soft brush or a damp cloth to gently wipe away any dirt. If your mushrooms are foraged, pay extra attention to removing any dirt, debris, or tiny rocks that may be stuck in them.
Once cleaned, tear the mushrooms into your desired sizes by hand. Tearing the mushrooms helps them cook evenly and maintain their natural texture. You can also shred the mushrooms into smaller pieces to increase their surface area and maximise crispiness.
Line a baking sheet with parchment paper. Drizzle olive oil onto the lined baking sheet, and toss the mushroom pieces in the oil to coat them evenly. You can also add seasonings at this stage for extra flavour. Suggested seasonings include salt, black pepper, pecorino romano, garlic, thyme, rosemary, cayenne, or curry powder.
Spread the mushrooms out on the baking sheet, ensuring they have space and do not overlap. Place the baking sheet in a preheated oven at a temperature between 350°F and 425°F (180°C). Roast the mushrooms for 15 to 20 minutes, or until golden brown and crispy around the edges. For larger or fresh-foraged maitake mushrooms, roasting may take up to 30 minutes.
Once the mushrooms are roasted to your desired level of doneness, remove them from the oven and let them cool slightly. Roasted maitake mushrooms are now ready to be enjoyed as a snack or added to dishes such as pizzas, pastas, salads, bowls, or stir-fries.
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Stir-frying
To prepare maitake mushrooms for stir-frying, start by washing them gently in cool water and patting them dry with a kitchen towel. You can either tear them into bite-sized pieces or cut them into 3-inch slices, depending on your preference.
For a simple stir-fry, heat some oil in a pan or wok over medium-high heat. You can use olive oil, sesame oil, or a combination of butter and oil for a richer flavor. Add the maitake mushrooms and stir-fry for 2-5 minutes, or until they are slightly golden. You can also add a pinch of salt or some soy sauce to enhance the savory flavor.
If you want to include garlic, you can add it at this stage. Mince or finely chop the garlic and add it to the pan, stirring until it is softened and fragrant, which should take about 30 seconds to 1 minute. You can also add some chili flakes or chili oil for a spicy kick.
Finally, remove the mushrooms from the heat and serve them as a side dish or with your choice of protein and vegetables. They go well with beef, pasta, steak, or Italian bread. You can also add grated daikon radish and/or shichimi pepper for extra flavor.
- Wash and dry the maitake mushrooms, then tear or cut them into your desired size.
- Heat oil in a pan or wok over medium-high heat.
- Add the mushrooms and stir-fry for 2-5 minutes, or until slightly golden.
- Add minced garlic (optional) and stir until fragrant (about 30 seconds to 1 minute).
- Add soy sauce, chili flakes, or chili oil to taste.
- Remove from heat and serve as a side or with your choice of accompaniments.
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Dry-frying
To dry-fry maitake mushrooms, start by tearing the mushrooms into bite-sized pieces. You can also keep them in larger, steak-like pieces if you prefer. Before cooking, gently rinse the mushrooms and pat them dry with a kitchen towel or paper towels. You can even gently press on them to remove excess moisture.
Next, heat a non-stick or cast-iron skillet on medium-high heat. Once the pan is hot, add the mushrooms and sear them for 2-4 minutes, stirring occasionally, until the outside is slightly golden. Flip the mushrooms and cook for another 1-2 minutes on the other side.
After the mushrooms are cooked to your desired level of doneness, remove them from the heat and set them aside. Reduce the heat to medium-low and add plant butter, green onion, ginger, and garlic to the pan. Sauté these ingredients for about 1 minute, stirring frequently.
Finally, return the mushrooms to the pan and add Japanese sake, soy sauce, and sesame oil. Sauté everything together for an additional 3-4 minutes, allowing the mushrooms to absorb the flavours.
Serve your dry-fried maitake mushrooms as a side dish or enjoy them as a vegan main course. They pair well with soba noodles, grilled vegetables, or rice.
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Cleaning
Step 1: Trimming and Separating
Begin by examining the maitake mushrooms. If you've purchased them in large clumps, you may want to trim off the bottom of the largest clusters, especially if there are dry spots or thick connections. Use a gentle hand to pull them apart into smaller clusters of your desired size.
Step 2: Washing
After separating the mushrooms, it's time to wash them. Some chefs choose to wash their mushrooms, while others simply brush them off. If you decide to wash them, do so gently in cool water. This step ensures that any remaining dirt or debris is removed.
Step 3: Drying
Once the mushrooms have been washed, it's important to dry them thoroughly. Use absorbent kitchen towels or paper towels to pat them dry. You can also gently press on the mushrooms to remove excess moisture and ensure they are as dry as possible before cooking.
Step 4: Removing the White Base
Maitake mushrooms have a white base that can be a little tough. Cut off this part of the mushroom, as it grows into the ground. You can choose to discard it, or save it for later use in a mushroom stock by freezing it.
Storage and Freshness:
When purchasing maitake mushrooms, look for those with white flesh on the undersides without any yellowing, as this indicates they are past their prime. Store your maitake mushrooms properly to prolong their freshness. They can be kept in a paper bag in the refrigerator for 3-7 days.
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Serving suggestions
Maitake mushrooms, also known as Hen of the Woods mushrooms, have a delicate and feathery texture and a strong, earthy taste. They are incredibly versatile and can be roasted, stir-fried, or dry-fried.
- Roasted Maitake Mushrooms: Line a baking sheet with parchment paper and preheat your oven to 350°F (180°C). Shred 250 grams of maitake mushrooms into pieces that are about 3 ½ inches in size and ¾ inch thick. Add the maitake mushrooms to a bowl, drizzle them with 3 tablespoons of olive oil, and toss to coat evenly. Sprinkle on ⅛ teaspoon of salt, ¼ teaspoon of black pepper, and 30 grams of pecorino romano, then toss again. Spread the mushrooms on the parchment-lined pan, ensuring they don't overlap. Roast for 15 minutes, then flip and roast for another 10-15 minutes, or until golden brown and crispy. These roasted mushrooms can be enjoyed as a snack or added to polenta, risotto, pasta, salads, or stews.
- Stir-fried Maitake Mushrooms with Garlic and Chile Oil: Tear the maitake mushrooms into bite-sized pieces. You can also buy them in big clumps and tear them into small clusters. Wash them gently in cool water and pat them dry. Heat some cooking oil infused with garlic in a wok or a good wok stove. Add the maitake mushrooms and stir-fry until they are cooked. Then, add some garlic and a big handful of dried chiles. Finally, add a touch of soy sauce to enhance the savoury flavour. This dish can be served with grilled toast or crackers.
- Dry-fried Japanese Maitake Mushrooms: Tear the maitake mushrooms into bite-sized pieces. Heat a pan over medium-high heat and add the mushrooms, searing them for 2-4 minutes or until the outside is slightly golden. Remove the mushrooms from the heat and reduce the heat to medium-low. Add plant butter, green onion, ginger, and garlic to the pan and cook for 1 minute. Pour in Japanese sake, soy sauce, and sesame oil, and once combined, add the mushrooms back to the pan. Sauté for 3-4 minutes. Top with microgreens.
- Maitake Mushroom Cheese Bake: Heat a large sauté pan over medium-high heat and add butter and olive oil. Add sliced maitake mushrooms and sauté for 10–15 minutes, stirring occasionally, until they have a deep golden brown colour. Add onion and garlic and cook for an additional 2-3 minutes. Add thyme, salt, and pepper, and deglaze the pan with sherry. In a food processor, mix all the cheese mixture ingredients until smooth. In a springform pan, layer half of the cheese mixture and half of the mushroom mixture. Repeat with another layer of cheese and then the remaining mushroom mixture. Bake for 50 to 60 minutes, or until set. Wait at least 20 minutes before serving to prevent collapse. This dish can be served hot or at room temperature with grilled toast or crackers.
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