Maitake

Maitake (Grifola frondosa) is an edible mushroom that grows as a large rosette of overlapping, grayish-brown, spoon-shaped caps, a shape that reminds many people of a fluffed-up sitting hen. That is why it is known in English as hen of the woods. In Japanese, maitake means "dancing mushroom," a name often linked to the joy of foragers who found one.

Where it grows

Maitake appears in late summer and fall at the base of hardwood trees, especially oaks, in northeastern North America, Europe, China and Japan. A single cluster can be enormous, sometimes weighing several pounds, and it often returns to the same tree year after year. Cultivated maitake, grown on sawdust blocks, is now widely sold in grocery stores.

Don't mix it up

Maitake is often confused with "chicken of the woods" (Laetiporus), a completely different, bright orange-and-yellow shelf fungus. The poultry names are the only thing they share. Maitake also has a relative, the black staining polypore, that looks similar but bruises dark when handled.

In the kitchen

• Flavor: deep, woodsy and savory, with a strong umami note.
• Texture: tender at the frilly edges and pleasantly chewy near the core.
• Best methods: roasting or pan-searing until the edges crisp, or adding to tempura, soups and hot pots.

Research and tradition

Maitake has been part of Japanese and Chinese food culture for centuries. Its beta-glucans, including a preparation known as the "D-fraction," have been the subject of research in Japan since the 1980s. Most people, though, know it best as a gourmet cooking mushroom.

Maitake and the functional mushroom trend

As a culinary favorite that also carries a traditional reputation, maitake bridges everyday cooking and the functional mushroom world, much like shiitake. Its savory depth is a reminder of why earthy mushrooms and rich chocolate work together, a pairing explained in our functional mushroom chocolate guide.