Maitake mushrooms (aka Hen of the Woods, Kumotake) grow in tight clusters of thin, cap-less fronds. They have a rich, woodsy flavor that makes them a great all-purpose mushroom (and are one of the Asian varieties most adaptable to Western flavors).

Their texture varies from base to frond. They are firm and at the bottom body of the mushroom, and slightly brittle and crumbly at the fronds. The firm base helps these mushrooms hold together when sautéing, stir frying or deep frying.

Dried mushrooms are a great value. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms.

Fresh Organic Maitakes from the US are also available.

* Domestic, non-organic dried maitake mushrooms are available via special order. Contact us to request them!

Shelf Life: Dried mushrooms will retain their flavor for at least a year, but likely far longer.

Dried maitake mushrooms are usually either slow-simmered with other ingredients or rehydrated in boiling water prior to being cooked.  See How to Reconstitute Dried Mushrooms for rehydrating information. 

Maitake mushrooms are delicious over rice, simmered with other vegetables in flavorful stock (often dashi with mirin and soy sauce) added to soups, and stir fried or sautéed as a side dish or omelet filling. In Japan, maitakes are the mushroom of choice for frying in tempura batter.
 
Dried Mushroom Recipes & Techniques