5 Ways to Cook Maitake (Hen of the Woods) Mushrooms

Learn how to cook maitake mushrooms in this complete guide for home cooks. Discover where to buy them, how to clean and store them, and five different cooking methods highlighting their deliciously rich and earthy flavor.

Maitake mushrooms, known popularly as hen of the woods mushrooms thanks to their fluffy, feather-like appearance, are a fantastic ingredient every home cook should try at least once.

But picking up a bunch of these unique-looking mushrooms might seem intimidating. So I’ve designed this guide to walk you through all the essentials.

Like my guides for enoki, shimeji, and lion’s mane mushrooms, you’ll learn how to choose, clean, store, prep, and cook them. Everything you need to feel confident taking on any maitake mushroom recipe is right here in one place.

What Do They Taste Like?

Maitake mushrooms are packed with rich, earthy flavor and have a delicate texture, making them a fantastic choice for many side dishes or even as the main event.

You could compare the deep umami flavor to a porcini mushroom but with a more delicate texture. They’re very savory, a little peppery, and can handle big flavors like garlic or soy sauce.

The added benefit of healthy fiber, antioxidants, and vitamins B and C makes maitakes a nutritious addition to your menu that also tastes great.

Where to Buy Maitake Mushrooms

Hen of the woods are native to North America, Europe, China, and Japan, where they can be foraged from the base of trees in the fall.

Most of us aren’t out foraging for mushrooms however, and despite their widespread use, they’re not common at most mainstream grocery stores.

Your best bet is to look at smaller markets that frequently feature local produce. Asian markets, health food stores, and farmer’s markets are great places to check. If none of those options work for you, you can order them online.

No matter where you buy them, look for plump, firm, feathery clusters that don’t have any dried-out, dark, or mushy spots along the edges or the base.

Preparation Before Cooking

Maitakes will absorb water if washed, which means they won’t be able to caramelize or crisp up when cooked. Instead, if there is visible dirt, brush it away with a soft, bristled brush or a damp towel. If that doesn’t work, rinse very quickly and pat dry thoroughly.

When it’s time to cook, there’s no need to chop them. They’re lovely roasted or fried whole, or you can gently tear the cluster into smaller chunks by hand.

Storage

The key to maximizing their shelf-life is to store them with good airflow to prevent rotting or spoiling. A paper bag or ventilated plastic bag is the best choice because they’ll be able to breathe.

You can store them in the refrigerator for up to 5 days on a shelf. Avoid the produce drawers where there is more moisture. If you’re using them immediately (which I recommend), you can simply leave them on the counter until you’re ready to cook.

How to Cook Maitake Mushrooms

These are a fantastic addition to many recipes, with a few notable exceptions. They’re too delicate to withstand heavy dishes like soups, stews, or braises. Instead, try one of these cooking techniques to maximize their flavor and texture.

Roasted

A simple, whole roasted cluster of hen of the woods mushrooms makes a fantastic side dish or a meatless main course when combined with a light salad or soup.

I love cooking them this way so much that I often use the recipe I’ve shared below simply because I want a delicious snack.

Pan-Fried

A simple saute pan can help you cook maitakes in several fantastic ways.

They’re delicious when sliced and seared hard for a few minutes in oil and salt so the edges crisp and caramelize.

You can also add them to stir-fries or saute them with other mushroom varieties. Quickly pan-fry them to add to pizzas or fold them into omelets for a quick-cooking punch of rich, earthy flavor.

Air-Fried

Air-fried hen of the woods mushrooms are amazing. They’re crispy on the outside, soft and tender on the inside, and take practically no effort.

The texture and flavor are reminiscent enough of meat that it’s an excellent option for a vegan main dish or just a quick and easy side dish.

I’m particularly fond of Ben Mims Air Fry Every Day recipe, which takes just 15 minutes in a 300°F air fryer. Arrange whole clusters in a single layer, then drizzle them with a quick sauce made from one minced garlic clove, one teaspoon of vegetable oil, two teaspoons of sesame oil, and one tablespoon of soy sauce.

Cook for ten minutes, then add sesame seeds, salt, and a final drizzle of oil before cooking for five more minutes. You’ll love the results!

Grilled

If you’ve never grilled anything but meat, it’s time to add some vegetables to your grill, starting with maitake mushrooms. They absorb just enough smoky flavor while becoming tender and soft.

Start by grilling them directly on the grates for 3-4 minutes per side with a drizzle of oil and a sprinkle of salt and pepper.

Then, transfer them to a cast iron pan placed over the hottest part of your grill. Add ½ cup of water and cover the pan to steam them for 3 minutes. Then, remove the cover and let the water reduce for two more minutes, and serve.

Steamed

Finally, you can steam them. It’s a great way to preserve nutrients while tenderizing the mushrooms for adding to pasta, stir-fries, and more.

Simply combine whole clusters in a steamer pan with 3 cups of water and let them cook for 10 minutes. Then remove them, chop into your desired size, and add them to your preferred recipe.

I hope this inspires you to snatch up that feathery cluster of maitake mushrooms when you see them. They’re a fun, healthy, and delicious ingredient that can enhance recipes in a way I think you’ll enjoy.