Michael Davis
Maitake mushrooms, also known as hen of the woods mushrooms, are a type of fungus that grows at the base of oak trees. They are prized for their delicate, feathery texture and intense flavor. Maitake mushrooms are a favourite among chefs due to their versatility and ease of preparation. They can be roasted, stir-fried, or dry-fried, and pair well with ingredients like garlic, chilli oil, butter, and soy sauce. Before cooking, the mushrooms should be washed and patted dry, and the thick white base of the mushroom should be cut off. Maitake mushrooms are a delicious and healthy addition to any meal, providing a good source of vitamin D and umami flavour.
| Characteristics | Values |
|---|---|
| Texture | Delicate and feathery |
| Ease of cooking | Very easy to cook |
| Cleaning | Wash right before cooking so they don't get mushy |
| Cutting | Cut off the white base that grows into the ground |
| Cooking method | Stir-frying, dry-frying, roasting |
| Ingredients | Garlic, chile oil, soy sauce, butter, olive oil, onion, thyme, salt, pepper, sherry, cheese, plant butter, green onion, ginger, Japanese sake, sesame oil |
| Health benefits | Good source of vitamin D |
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What You'll Learn
Washing and trimming
When preparing maitake mushrooms, it is important to wash and trim them properly to ensure they are clean and ready for cooking. Firstly, if you have purchased the maitake mushrooms in large clumps, you may need to trim the bottom of the largest clusters, especially if there are any dry spots or thick layers where the individual mushrooms meet. Be careful not to cut too deeply, and avoid the area where the mushroom caps or fronds meet. Instead, gently pull the clusters apart into smaller, more manageable pieces.
Once you have separated the mushrooms into the desired size, it is time to wash them. Fill a basin or sink with cool water and gently place the mushrooms inside, swishing them around gently to remove any dirt or debris. Alternatively, you can use a soft vegetable brush to gently scrub the surface of the mushrooms if you prefer a more thorough cleaning method. After washing, gently pat the mushrooms dry with a clean kitchen towel or paper towels. You can even apply gentle pressure to remove excess moisture and ensure they are thoroughly dried.
Some chefs choose to skip the washing step altogether, as maitake mushrooms are generally grown at the base of oak trees, resulting in a relatively clean growing environment. Instead of washing, you can use a mushroom brush to gently brush off any visible dirt or debris from the surface of the mushrooms. This method helps avoid adding moisture to the mushrooms, which can affect their texture and cooking properties.
After washing or brushing, you can further prepare the maitake mushrooms by trimming the white base, which is the part that grows into the ground. This section tends to be a little tougher than the rest of the mushroom, so removing it ensures a more consistent texture in your final dish. However, don't discard the white base—you can freeze it and use it later to add flavour to mushroom stock or broth.
Maitake mushrooms have a unique, feathery texture and are highly versatile in cooking. Whether you choose to wash or simply brush them, always ensure they are thoroughly dried before proceeding with your recipe.
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Roasting
Preparation:
First, select fresh maitake mushrooms that are firm, dry, and have a rich gray-brown colour. Avoid any that feel slimy or look too soft. Fresh maitakes should have a springy feel and a forest-like aroma. Instead of rinsing them, wipe them with a damp cloth or brush to remove any dirt, as maitakes absorb water quickly and this will help them stay dry and achieve the perfect crispness when roasted.
Next, use your hands to break the maitake mushrooms into small clusters. Forget the knife—tearing them by hand will help maintain their unique shape. Starting at the stem, break the cluster into large clumps with some of the core attached, and then tear into smaller pieces.
Preheat your oven to a relatively high temperature. One source recommends 425°F, but you may need to adjust this depending on your oven and desired level of crispness. Line a baking sheet with parchment paper. Place the maitake mushrooms in a bowl and drizzle them with olive oil, tossing to coat evenly. You can also add seasonings like salt, pepper, and grated cheese at this stage if desired.
Spread the mushrooms on the prepared baking sheet, ensuring they don't overlap. Place the baking sheet in the preheated oven and roast for about 15 minutes. Then, remove the pan from the oven and flip the mushrooms over. Return them to the oven and continue roasting for another 10-15 minutes, or until they are golden brown with crispy edges.
Serving:
Maitake mushrooms are versatile and can be enjoyed in various dishes. They pair well with salads, noodles, pizzas, pasta, and even as a snack on their own. Their earthy, peppery flavour and tender, meaty texture make them a delicious and easy addition to your meals.
Tips:
- If you prefer maximum crispness, try roasting the mushrooms for a longer time at a lower temperature.
- The thick stems of maitake mushrooms may not achieve the same level of crispiness as the caps, so you can roast them longer if you prefer them crispier.
- For an extra savoury twist, add a splash of soy sauce or a pinch of salt towards the end of cooking to enhance their natural umami flavour.
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Stir-frying
To stir-fry maitake mushrooms, you'll first want to prepare the mushrooms. Start by washing the mushrooms and patting them dry. Then, use your fingers to tear the mushrooms into bite-sized pieces. You can also use a knife to cut them into 3-inch slices, but using your fingers maintains the organic shapes of the mushrooms.
Next, heat some oil in a wok or a non-stick skillet over medium-high heat. You can infuse the cooking oil with garlic beforehand, or add garlic later in the cooking process. You can also add some chili flakes, Sichuan peppercorn, and a pinch of salt to the oil for extra flavor.
Once the oil is hot, add the mushrooms and stir-fry them for 2-4 minutes, or until the outside is slightly golden. Then, reduce the heat to medium-low and add your choice of fat, such as plant butter, and other ingredients like green onion, ginger, and garlic. Cook this mixture for about 1 minute.
Finally, add your sauce. You can use a combination of Japanese sake, soy sauce, and sesame oil, or simply add a touch of soy sauce to enhance the savory flavor. Stir-fry everything together for another 3-4 minutes, and your maitake mushrooms are ready to be served!
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Dry-frying
Maitake mushrooms, also known as "'hen of the woods mushrooms', have a delicate and feathery texture and are very easy to cook. They are intensely flavoured, and their texture is such that even mushroom haters could get past it.
Step 1:
First, tear the maitake mushrooms into bite-sized pieces or larger steak-like pieces, depending on your preference. You can also shred the mushrooms into pieces that are about 3 1/2 inches in size and 3/4 inch thick. If you buy the mushrooms in big clumps, trim off the bottom of the largest clusters, especially if there are any dry spots or a thick layer where they're connected. Then, use your hand to pull them apart into small clusters.
Step 2:
Next, heat a large pan over medium-high heat. Add the maitake mushrooms to the hot pan with nothing but heat and sear them for 2-4 minutes, or until the outside is slightly golden.
Step 3:
Remove the mushrooms from the heat and reduce the pan to medium-low. Add plant butter, green onion, ginger, and garlic to the pan and cook for 1 minute.
Step 4:
Now, add Japanese sake, soy sauce, and sesame oil to the pan. Once combined, add the mushrooms back to the pan and sauté for 3-4 minutes.
Step 5:
Finally, remove the mushrooms from the heat and enjoy!
You can also dry-fry maitake mushrooms with just a touch of garlic and a hint of heat. Alternatively, you can dry-fry them and then add some good chile oil or chile crisp at the end of cooking.
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Freezing
To freeze your Maitake mushrooms, you can use a two-step process. First, sauté the mushrooms in butter or oil. You will need about two tablespoons of fat for each cup of mushrooms. Cook the mushrooms over medium heat until they release their liquid, and the butter or oil has been absorbed. Remove the mushrooms from the heat and let them cool before freezing. You can freeze them in individual containers or ziplock bags, with each holding about one cup of mushrooms. This way, you can easily thaw the right quantity for your recipes.
Another method is to dry sauté the mushrooms before freezing. Slice the mushrooms into 1/4-inch thick pieces and cook them in a hot, dry pan without any oil or butter. Cook over medium-high heat until all the liquid has evaporated, stirring to prevent burning. Remove from the heat and let the mushrooms cool before freezing in measured quantities.
You can also freeze the mushroom stems separately. Cut off the white base of the mushroom, which is a little tough, and freeze it to use in mushroom stock later. Additionally, you can submerge the mushrooms in Heinz Tomato Ketchup and freeze them after washing them thoroughly.
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Frequently asked questions
There are several ways to prepare maitake mushrooms, including roasting, stir-frying, and dry-frying. Roasting maitake mushrooms is a simple and basic way to prepare them. First, shred the mushrooms with your hands into bite-sized pieces. Then, add olive oil, salt, pepper, and pecorino romano, and toss to coat evenly. Spread the mushrooms on a parchment-lined pan and roast for 15 minutes. Flip the mushrooms and continue roasting for another 10-15 minutes or until golden brown and crispy.
Tear the maitake mushrooms into bite-sized pieces and sear them on medium-high heat for 2-4 minutes or until the outside is slightly golden. Remove the mushrooms from the heat and add plant butter, green onion, ginger, and garlic to the pan. Cook for 1 minute, then add Japanese sake, soy sauce, and sesame oil. Finally, add the mushrooms back to the pan and sauté for 3-4 minutes.
Maitake mushrooms are one of the easiest mushrooms to cook. They have a delicate and feathery texture and a more peppery and earthy taste compared to other mushrooms. When preparing maitake mushrooms, you can choose to wash or brush them, but this will add time to your prep. If your maitake mushrooms come in a plastic pack, open the pack and let them sit in the sun for about an hour to reduce their moisture content and boost their vitamin D levels.
