Maitake mushrooms are also known as Hen of the Woods mushrooms. Other aliases include Klapperschwamm, Laubporling, Polypore en touffe, kumotake mushroom, ram's head and sheep's head. Its scientific classification is Grifola frondosa, which is the name you will find it under in mushroom field guides.

Maitake mushrooms are easy to distinguish versus other mushrooms because their fruiting body is made up of clustered leaf-like fronds. Their color varies from pure white to tan to brown depending on how much sunlight they received prior to harvest. The maitake texture is succulent and semi-firm. They are fruity, earthy and spicy in flavor and absorb companion flavors readily when cooked.

Nutritional Value

Researchers isolate antibiotic properties from mushrooms every year, and this is the first mushroom with anti-HIV activity to be confirmed by researchers in the United States and Japan. In China, it is ingested for an immune system stimulant.

Serving Ideas

Maitake mushrooms are a versatile mushroom and may be eaten raw or cooked. Maitakes can be roasted, grilled, baked, deep fried, sautéed and stir fried. Maitake mushrooms pair well with other wild mushrooms, bitter greens, shallot, garlic, thyme, potatoes, cheese, especially Parmesan and Gruyere, eggs, bacon, shellfish, beef, anchovies, vinegars and cream.

Ethnic/Cultural Info

Traditionally and even today the Japanese guard their mushroom hunting grounds by marking trees in order to keep other hunters out. They hunt alone, never revealing the location, not even to their family.

Geography/History

Maitake mushrooms are native to the mountain forests of Northeastern Japan, where they received the name, phantom mushroom because of their rare presence. Wild maitake mushrooms can be found in autumn forests around the base of large deciduous oak, maple, pine and other conifer trees and stumps. Today, maitake mushrooms are cultivated to increase consistent production and availability.

Seasons/Availability

Maitake mushrooms are available year round.