Maitake recipes

This mushroom is also known as "hen of the woods," and is quite bountiful here during Minnesota summers. The flavor is fairly mild and earthy. It can be harvested from hardwoods, and will most likely be found on dying oak trees. The texture is quite spongy soft and is tasty just fried in butter.

Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Lunds & ByerlysCoborn'sCashwiseCub Foods, Whole Foods Markets and Kowalski's Markets.

You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $50 orders. Visit our online shop here.

Simple Seasoned Hen of the Woods
Serves 2-4
  • 1 pound maitake (hen of the woods), cleaned
  • 1 tsp. salt
  • 2 tsp. sugar
  • 1 tsp. sesame seeds
  • 1 tsp. chopped green onion
  • 1/2 tsp. minced garlic
  • 1 tsp. sesame oil

Wash mushrooms well. Mix all ingredients and coat mushrooms. Cook in a skillet until tender. Serve as a side or on top of chicken.

Breaded Maitake
(Adapted from John S. Komosa)

  • 1 medium size maitake (hen of the woods)
  • milk
  • 2 eggs
  • flour
  • bread crumbs
  • salt
  • pepper
  • margarine
  • cooking oil

Clean and separate into smaller pieces, cool and drain. Soak in milk. Mix the eggs with water and beat. Take the mushroom florets out of the milk, dip them into flour, coat them in egg batter and then coat with bread crumbs. Fry in a combination of margarine and cooking oil until brown.