3 Delicious Ways to Cook Maitake Mushrooms (Hen of the Woods)

Last Updated: February 2, 2021 References

Maitake mushrooms, otherwise known as “hen of the woods,” are a thin, feathery type of mushroom that tend to grow in big clusters.^{[1]
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Research source} Seared and stir-fried mushrooms are great additions to your main dish, while roasted maitake mushrooms can be a tasty side dish.

Ingredients

Seared Mushrooms

2 US tbsp (30 mL) and ¹⁄₂ c (120 mL) of olive oil
Two 8 oz (227 g) maitake mushrooms

Makes 4 servings

Roasted Mushrooms

4 cups (300 g) of maitake mushrooms
5 sprigs of thyme, minced
3 US tbsp (44 mL) of olive oil
Salt and pepper

Makes 2-3 servings

Stir-Fried Mushrooms

1 US tbsp (15 mL) of vegetable oil
1 pack of maitake mushrooms
1 bunch of shungiku, coarsely chopped
1 small pack (¼ cup or 3 g) of katsuobushi
2 tsp (9.9 mL) of soy sauce
½ US tsp (2 g) of white sugar

Makes 1-2 servings

Method 1

Method 1 of 4:

Basic Prep

1
Prepare and cook maitake mushrooms as soon as possible. Maitake mushrooms taste best when they’re fresh. If possible, buy your mushrooms right before you plan on cooking them, so they taste as delicious as they possibly can.^{[2]
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- You can find maitake mushrooms at most supermarkets.
2
Pull apart the mushrooms into individual pieces. Unlike capped mushrooms, maitake mushrooms are thin and feathery, and part of a larger clump. Don’t worry about slicing or cutting the mushrooms into smaller pieces—instead, rip the mushrooms apart by hand, so they’ll be easier to cook and work with.^{[3]
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3
Wash your mushrooms with salt water. Fill a bowl with water, and mix in a small spoonful of salt. Submerge your mushrooms in the water for a few minutes, and then towel dry them before you start cooking.^{[4]
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- Some mushrooms might have a black liquid on them. This is known as polyphenol—it’s completely harmless, and is actually really good for you. If you aren’t a fan of this liquid, boil your mushrooms for a few minutes to get rid of it.^{[5]
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- This black liquid is actually called polyphenol. It may not look that appealing, but it’s actually really good for you.

Method 2

Method 2 of 4:

Searing

1
Mix oil and garlic together in a bowl. Pour 2 finely-chopped garlic cloves into a small bowl along with 2 US tbsp (30 mL) of olive oil. Set this mixture aside—you’ll need it in a few minutes.^{[6]
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2
Sear the mushrooms in 2 oiled skillets over medium-high heat. Pour ¹⁄₄ c (59 mL) of olive oil over the bottom of 2 skillets, so you can cook all of your mushrooms at the same time. Place the mushrooms flat on your skillets and garnish them with salt and pepper, pressing them down with a spatula as they cook.^{[7]
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- If you don’t feel like oiling and using 2 skillets at once, cook the mushrooms 1 at a time in a single skillet.
3
Cook each side of the mushrooms for 3 minutes. Keep an eye on your mushrooms while they cook. After about 3 minutes, they’ll be looking golden and crispy—this means that they’re ready to flip over. Turn over all the mushroom pieces with your spatula, giving them another 3 minutes to cook.^{[8]
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4
Sauté the mushrooms with the garlic oil for 1 minute at low heat. Adjust your skillet so the heat is really low. Then, pour in the garlic and olive oil that you made earlier, drizzling it over the mushrooms in both skillets. Shift and flip the mushrooms around with a spatula until the chopped garlic is golden. You’re now ready to enjoy your seared mushrooms!^{[9]
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- These mushrooms taste great when served with a leek remoulade.^{[10]
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Method 3

Method 3 of 4:

Roasting

1
Set your oven to 300 °F (149 °C). Maitake mushrooms don’t need a ton of heat to get them golden and crispy. Preheat your oven while you get the mushrooms ready, so you can slide them straight into the olive.^{[11]
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2
Coat your mushrooms with olive oil and thyme. Pour 4 cups (300 g) of maitake mushrooms into a large bowl. Ladle 3 US tbsp (44 mL) of olive oil over the mushrooms, along with 5 chopped sprigs of thyme. Use your hands to toss and season the mushrooms so they’re all nicely coated.^{[12]
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- You can also sprinkle your mushrooms with oil after you’ve spread them out on a cooking sheet.^{[13]
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3
Spread the coated mushrooms on a sheet pan. Lay out the seasoned mushrooms so they make up a thin, single layer on the cooking sheet. This will help all of the mushrooms get roasted evenly.^{[14]
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- It’s okay if you can’t fit all of your mushrooms on 1 tray. You can always roast them in batches!
4
Roast the mushrooms for 50-60 minutes. Slide the tray into the oven and set the timer for at least 50 minutes. Keep an eye on the mushrooms—once they look golden-brown, they’re ready to pull out of the oven.^{[15]
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- You want the mushrooms to look nice and crispy along the outside.
5
Season the cooked mushrooms with salt and pepper. Pull the tray out of the oven. While they’re still warm, add a dash of salt and pepper all over the mushrooms. Now, you can enjoy your crisp, piping hot mushrooms!^{[16]
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Method 4

Method 4 of 4:

Stir-Frying

1
Pour in a spoonful of cooking oil along with mushrooms and salt. Turn on your stovetop to medium-high heat, giving your frying pan a couple of minutes to heat up. Drizzle the pan with 1 US tbsp (15 mL) of vegetable oil, and then layer on your mushrooms. Season the mushrooms with a pinch of salt as they start to cook.^{[17]
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2
Cook the mushrooms until they’re brown around the edges. Shift the mushrooms around with your spatula, waiting for them to turn brown and crispy. It may take a few minutes before your mushrooms are cooked all the way through.^{[18]
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3
Mix in katsuobushi and shungiku until the leaves are drooping. Drop ¼ cup (3 g) of katsuobushi and 1 bunch of chopped shungiku into the cooked mushrooms. Stir the new ingredients in the pan, waiting for the shinguku leaves to wilt as they cook.^{[19]
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- If your local store doesn’t have shinguku, you can use spinach instead.
4
Stir in some soy sauce and sugar until the liquid evaporates. Add in 2 tsp (9.9 mL) of soy sauce, along with ½ tsp (2 g) of sugar, mixing them in with the cooked shinguku, mushrooms, and katsuobushi. Turn off the heat and serve the stir-fried mushrooms once all the leftover liquid evaporates from the pan.^{[20]
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5
Try different stir-fry variations if you aren’t a fan of shinguku. There are a lot of ingredient combinations out there, like maitake, cauliflower, and oyster sauce.^{[21]
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Research source} Others really love cooking their maitake mushrooms with beef and oyster sauce.^{[22]
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Research source} If you’re a fan of spicier food, you might enjoy stir-frying your mushrooms with cilantro and red chiles.^{[23]
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- Some people like to cook and serve their maitake with ginger, scallions, and tofu.^{[24]
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- You might also enjoy eating your stir-fried mushrooms on top of some cooked white rice.