Use These 7 Recipes to Prepare a Family Meal with Maitake Mushrooms

Grifola Frondosa to the scientists, Maitake is an edible fungus that carries an intensely peppery and earthy flavor. You will likely find this mushroom growing at the bottom of maple, elm, and oak trees in the wild. The mushroom has a pale brown color and grows in frilly clusters that resemble the feathers on a hen, hence why it has carried the nickname “hen of the woods.” Interestingly, you won’t want to eat this mushroom just for its taste—according to Nature’s Rise; the fungus also has some health-boasting properties. Below, we will look at the seven ways to turn this unique fungus into a meal.

7 Ways to Cook Maitake Mushrooms

  1. Swiss Chard & Mushroom Galette 

Want to make the vegetarian dinner just perfect? How about you prepare a pie. Maitake will help you add heft to that special dinner. 



For Your Whole Wheat Dough 
  • One tablespoon of apple cider vinegar
  • 0.75 cup of chilled unsalted butter (about 1.5 sticks, cut into pieces)
  • One teaspoon of kosher salt 
  • One cup of whole-wheat flour 
  • One cup of all-purpose flour 
For Your Galette 
  • Flaky sea salt to taste 
  • One teaspoon of fresh lemon juice 
  • One teaspoon of finely grated lemon zest 
  • One cup of mixed tender herbs (fresh)—these could include chives, dill, cilantro, and flat-leaf parsley
  • One big egg—ensure it’s beaten to blend 
  • One bunch of Swiss chard—remove the stems and ribs and cut the leaves into bite-sized pieces 
  • All-purpose flour—use this for parchment 
  • One garlic clove—chop it into fine pieces 
  • 4 ounces of maitake mushrooms—tear these into small pieces
  • Three tablespoons of olive oil—divide this into three parts
  • One cut of ricotta 
  • Freshly ground black pepper and kosher salt

Cooking Steps 

Start with the Whole Wheat Dough
Step #1

Combine whole wheat flour, all-purpose flour, and salt. Pulse this mixture in your food processor to combine. Add butter to the food processor and continue pulsing until this mixture looks like a coarse meal with a couple of pea-size butter pieces remaining. 

Step #2

Transfer your mixture from Step #1 into a big bowl. Next, drizzle with 0.25 cups of ice water and some vinegar. 

Use a fork for mixing and add more ice water using a tablespoon (if necessary) until any shaggy dough comes together. Next, knead until you can’t find any dry spots on your dough. Pat this into a disk & then use plastic for wrapping. Chill for a minimum of two hours. 

Alternatively, you can make your dough two days before cooking and keep it chilled. 

Next, Prepare Your Galette 
Step #3

Preheat your oven to about 400 degrees. Season your ricotta with pepper and kosher salt. Then, set aside. 

Step #4

In a large skillet and over medium heat, heat one tablespoon of oil, add your Maitake and then season with pepper and kosher salt. Occasionally stir until your mushrooms become crisp and golden brown—this will take approximately 5 minutes. Transfer the result to a small bowl. 

Step #5

Heat one tablespoon of oil in the skillet you used in step #4 over medium-high heat. Cook your garlic while stirring until it becomes fragrant—this will take approximately thirty seconds. Add half of the chard, use pepper and kosher salt for seasoning, then cook while tossing until your garlic becomes slightly wilted.  

Add your remaining chard. While occasionally tossing, cook until it becomes wilted entirely—this takes about four minutes. Remove from heat—season with pepper and salt and then set aside. 

Step #6

Roll out the dough prepared in the first three steps on a lightly floured parchment sheet. Make the dough round with a diameter of about 14 inches and a thickness of 1/8 inch. On the parchment, transfer to a baking sheet. 

Over the top of the dough, spread ¾ of the ricotta while leaving a 1.5 inches border. Top with some reserved chard and then mushrooms. 

Dollop your remaining ricotta over veggies. Bring the edges of your dough up and over the filling. Be sure to overlap as necessary to create a 1.5-inch border. Brush with your egg. 

Bake the galette, rotating once until your crust cooks through and turns golden brown—this will take 35 to 40 minutes. Allow the dough to cool slightly on your baking sheet. 

Step #7

Toss your herbs with lemon juice and a tablespoon of oil in a bowl—season with pepper. Top the galette with sea salt, zest, and spices.

What Nutrients Will You Get from This? 

  • Sodium (mg): 710
  • Protein (g): 17
  • Sugars (g): 2
  • Dietary Fiber (g): 5
  • Carbs (g): 49
  • Cholesterol (mg): 175
  • Saturated fat (g): 28
  • Fat (g): 28
  • Calories (kcal): 730
  1. Seared Maitake Mushrooms 
Seared Maitake Mushrooms

Want to make a statement with some crispy, dramatic maitake mushrooms? There is no better way than to sear your hen of the woods—and here is how you do it. 



For Your Leek Remoulade 
  • Black pepper (freshly ground)
  • One tablespoon of tarragon (fresh and chopped)
  • One tablespoon of dill (fresh and chopped)
  • One tablespoon of capers (finely chopped)
  • Two tablespoons of Dijon mustard 
  • 1/3 cup of mayonnaise (you can use regular or vegan)
  • Two cornichons (these should be finely chopped)
  • 0.5 small shallot (finely chopped) 
  • Kosher salt to taste 
  • One leek—use the pale green and white parts only (slice them thinly)
For Your Mushrooms 
  • Two garlic cloves (chop these finely)
  • 0.5 cups of olive oil 
  • Two eight-ounce maitake mushrooms—clean and half the mushrooms through the stem 
  • Black pepper (freshly ground)
  • Kosher salt to taste 

Cooking Steps 

For Your Leek Remoulade 
Step #1

In your small saucepan, cook your leak in boiled salted water until it becomes tender—which will take approximately four minutes. Drain and transfer your leak to a colander set—this should be in a bowl of ice water. Allow it to cool, drain, and transfer it to paper towels. 

Step #2

Mix three tablespoons of water, tarragon, dill, capers, mustard, mayonnaise, cornichons, and shallot in a small bowl. Add some water to thin the mixture. Fold in leek and then season with your pepper and salt. 

For Your Maitake Mushrooms 
Step #3

Combine two tablespoons of oil and garlic in a small bowl. Heat the remaining 0.5 cups of oil in two large skillets over medium heat. 

Season your mushrooms with pepper and salt. On a skillet, cook each mushroom, with the cut side down, pressing them to flatten once they start softening. Cook the mushrooms until they become crisp and turn golden—this will take approximately 3 minutes per side (a total of 6 minutes). 

Reduce your heat to low. Then, drizzle your garlic mixture around your Maitake and cook until the garlic turns golden, approximately one minute—coat the mushrooms by turning. 

Step #4

Spook the leek you prepared in the first two steps onto your plates and top with the cooked maitake mushrooms. 

What Nutrients Do You Get from this Recipe? 

  • Sodium (mg) 650
  • Protein (g): 3
  • Total sugars (g): 4
  • Dietary fiber (g): 4
  • Carbohydrates (g): 16
  • Cholesterol (mg): 5
  • Saturated fat (g): 7
  • Calories (kcal): 510 

Related: High Protein Vegan Meals

  1. Maitake and Soba in Soy Broth 
Maitake and Soba in Soy Broth

Ramen is trendy—but in today’s maitake mushroom recipe, we present a healthier version. Soba’s buckwheat is not just nutritious but also an excellent fiber source. The Maitake also brings its health benefits into this meal. 

Servings: 4


  • One tablespoon of toasted sesame seeds 
  • Four scallions (slice these thinly)
  • Four egg yolks (should be large) 
  • Four radishes or turnips (trim and slice these thinly)
  • Eight ounces of soba (these are Japanese-style noodles)
  • Black pepper (freshly ground)
  • Kosher salt 
  • 0.5 pounds maitake mushrooms (tear these into large pieces)
  • Two tablespoons of vegetable oil 
  • 0.25 cup of dried wakame (this, however, is an optional ingredient)
  • 0.5 cup of soy sauce (ensure it has reduced sodium) 
  • One 1-inch peeled ginger (slice this thinly)
  • Two garlic cloves (peel and crush these)

Cooking Steps 

Step #1

Bring four cups of water, ginger, and garlic to boil in a small saucepan. Reduce the heat level and then simmer for about ten minutes. Add wakame (if you are using it—remember, it is optional) and soy sauce. Set your broth aside. 

Step #2 

On a big skillet, heat your oil using medium heat. Add your maitake mushrooms and then season with pepper and salt. 

While occasionally tossing, cook until the mushrooms turn crisp and golden brown. This will take you approximately ten to twelve minutes. Next, transfer to a big plate. 

Step #3

Cook your Japanese-style noodles (Soba) in boiling salted water. Stir occasionally until al dente and then drain. Return your reserved broth to a point where it is simmering again. 

Step #4 

Divide your broth and soba among bowls. Top with your egg yolks, turnips, and maitake mushrooms. Add your scallions, and then finally sprinkle with some sesame seeds. 

What You Get in this Recipe

  • Sodium (mg): 870 
  • Protein (g): 15
  • Total sugars (g): 5
  • Dietary fiber (g): 4
  • Carbs (g): 48
  • Cholesterol (mg): 205
  • Saturated fat (g): 2.5
  • Fat (g): 14
  • Calories (kcal): 390 

Suggested: Meals Under 300 Calories

  1. Prosciutto-Stuffed Chicken and Maitake Mushroom Sauce 
Prosciutto-Stuffed Chicken and Maitake Mushroom Sauce

Planning a dinner party with friends and family. Treat them to stuffed chicken breasts that carry the unique flavor of Maitake. 

Servings: 4 to 6


  • Two tablespoons of herbs (chopped, mixed, and fresh)—could include chives, parsley, and basil 
  • One teaspoon of red wine vinegar 
  • Two cups of chicken broth (low sodium)
  • Four cups of maitake mushrooms—tear these into small pieces 
  • One tablespoon of vegetable oil 
  • Three tablespoons of butter (unsalted and keep it divided)
  • 32 basil leaves (these should be fresh)
  • Eight thin provolone cheese slices 
  • 8 thin prosciutto slices 
  • Ground pepper (fresh) 
  • Four chicken breasts (skinless and boneless, about 2 lbs.)

Cooking Steps 

Step #1 

Divide your chicken breasts into two equal parts by cutting them horizontally. Be sure to keep one long side attached. Open your two halves like a book. 

Pound your chicken breasts until they are 0.25 inches thick. Using pepper and salt, season on all sides. 

Step #2

Place your chicken breast on your working surface, keeping the cut side up. Overlap your two slices of prosciutto on top of your chicken, maintaining a border of about 0.5 inches. 

Top your prosciutto with two slices of provolone. Next, layer eight basil leaves over your cheese, keeping a 0.5-inch border. 

Roll up your chicken lengthwise and then tie it with your kitchen twine. Repeat with your remaining chicken breasts. 

Step #3

Preheat your oven to about 450 degrees—heat one tablespoon of oil and butter in a big, heavy ovenproof skillet. Add your roulades and cook until they become brown on both sides—which will take about eight to ten minutes. 

Transfer your skillet to your oven. Bake until your instant-read thermometer in your roulade’s center registers a heat of 165 degrees—this will be about seven to eight minutes. Transfer your cooked and juicy chicken to a plate and let it rest for about ten minutes. 

Step #4

Scrape melted cheese and drippings from your skillet and discard. Set your skillet over medium heat and melt one tablespoon of butter. 

Add your maitake mushrooms. Cook the mushrooms until they are golden brown on both sides—meaning you will have to turn them once. This will take you about five minutes. Season with pepper and salt, and then add vinegar and broth. 

Simmer until the liquid reduces and thickens—this will take about 10 to 12 minutes. Stir in your remaining one tablespoon of herbs and butter. Then, season with pepper and salt to taste. 

Step #5

Cut off and discard your twine. Cut your cooked chicken into 0.5-inch slices. Then, drizzle your mushroom sauce over the chicken and enjoy. 

What Do You Get from this Recipe? 

  • Sodium (mg): 1440
  • Protein (g): 65
  • Total sugars (g): 2
  • Dietary fiber (g): 1
  • Carbs (g): 6
  • Cholesterol (mg): 180
  • Saturated fat (g): 14
  • Fat (g): 28
  • Calories (kcal): 540 

Suggested: Back To School Breakfasts

  1. Fried Farro, Pickled Carrots with Runny Eggs
Fried Farro, Pickled Carrots with Runny Eggs

Frying your Farrow until it turns brown imbues it with that tasty, nutty flavor. Add the maitake mushroom for that unique peppery and earthy flavor. Here is how to do this and come out with a meal you and your family will enjoy. 

Servings: 6


  • Two scallions (slice these thinly)
  • One red chile (use either Fresno or jalapeno)—seed and chop it coarsely 
  • One duck egg (alternatively, use two large chicken eggs)
  • 0.5 cups of parsley leaves (use fresh and flat-leaf options)
  • Crushed red pepper flakes
  • Ground black pepper (fresh)
  • One tablespoon of anchovy sauce—alternatively, you can use fish sauce 
  • 0.5 bunch of Tuscan kale—remove the stems and the center ribs and tear this into one-inch pieces 
  • 6 ounces of maitake mushrooms—tear these into one-inch pieces 
  • Two garlic cloves (chop and divide these) 
  • 1.5 cups of farro (semi-pearled)
  • Five tablespoons of olive oil (divide this)
  • One teaspoon of kosher salt 
  • One teaspoon of sugar 
  • 0.5 cups of white wine vinegar
  • Two medium carrots (peel and then chop these)

Cooking Steps 

Step #1

Place the chile and carrots in a heatproof bowl. Bring 0.5 cups of water, one teaspoon of salt, sugar, and vinegar to boil in a small saucepan—stir to dissolve the salt and sugar. 

Pour the mixture over your chiles and carrots, then allow it to sit for 30 minutes. Drain while reserving 0.25 cups of the pickling liquid. 

Step #2

Heat up one tablespoon of oil in your medium sauce—use medium-high heat. Add your farro and half of your garlic. Cook while constantly stirring until your farro turns dark brown—this will take about eight to ten minutes. 

Add six cups of water and allow it to boil. Boil your farro until it becomes tender but remains firm to bite—this will take about 25 to 30 minutes. Drain and allow cooling. 

Step #3

Heat one tablespoon of oil in a big skillet using medium heat. Add your maitake mushrooms and then cook. Toss often until the mushrooms turn soft and almost browning—this will be about five to seven minutes. 

Grab a slotted spoon and transfer your mushrooms to a plate. Add two tablespoons of oil, your kale, and your remaining garlic to your skillet. Cook while often tossing, until your kale gets wilted, about four minutes. 

Add your maitake mushrooms, farro, anchovy sauce, and pickled carrots. Cook while often tossing until the ingredients warm through—this takes about five to seven minutes. Use the remaining pickling liquid from step #1, pepper, and salt for seasoning. Mix in the parsley and then divide among bowls. 

Step #4

Heat your remaining one tablespoon of oil in a small non-stick skillet—use medium heat for this. Crack your eggs into your skillet and fry them. The goal is to fry these until their whites cook through, but the yolks remain runny and soft—this takes about three minutes for chicken eggs and may be longer for duck eggs. 

Top farro with scallions and eggs and use red pepper flakes for seasoning. Before serving, break your eggs up and mix them into your farro. 

What You Get from this Recipe 

  • Sodium (mg): 600 
  • Protein (g): 11
  • Total sugars (g): 4
  • Dietary fiber (g): 8
  • Carbs (g): 59 
  • Cholesterol (mg): 70
  • Saturated fat (g): 2
  • Fat (g): 15
  • Calories (kcal): 350

Related: Holiday Breakfast Recipes

  1. Maitake Sandwich & French Onion Soup 

This sandwich combines a hearty roast maitake, cream pumpkin hummus, and French onion sauce, creating a tasty meal that will leave you licking your fingers. 

Servings: 4


For the Hummus 
  • One clove garlic 
  • One pinch of salt
  • One teaspoon of paprika 
  • 0.5 lemon juice
  • Two tablespoons of tahini 
  • One tablespoon of cumin
  • Four tablespoons of pumpkin 
For the Rest 
  • Salt 
  • Oil 
  • Vegan cheese 
  • Six or seven sage leaves 
  • Two rolls 
  • Several onions
  • One baked maitake mushroom 

Cooking Steps 

For Your Humus 

Step #1: Mix all your ingredients for hummus in a blender. Mix them until they are smooth. 

For Your Maitake Mushroom 

Step #2: Preheat your oven to 400 degrees Fahrenheit 

Step #3: Season your Maitake with pepper and salt. Add a little oil to your maitake mushroom. 

Step #4: Put the mushroom in your oven for about 20 minutes. 

For Your French Onion Soup 

Step #5: Cut your onions and saute them for approximately 20 minutes. Use coconut oil for sauteing. 

Step #6: When the mushrooms turn golden, add a small amount of vegetable broth and allow it to cook for approximately 30 minutes. 

Step #7: Remove several onions to use on your sandwich and crush the remaining onions in the broth for making your dip. Reduce the health to low and allow the broth to thicken. 

For Your Sandwich 

Step #8: Spread your rolls with hummus. Lay the onions and mushrooms on top. 

Step #9: Close it and then start dipping away. 

Nutrients from this Recipe 

  • Total calories (kcal): 528 
  • Total carbs (g): 72
  • Total fat (g): 20
  • Protein (g): 19
  • Sodium (mg): 726
  • Sugar (g): 13 

Related: Weight Watchers Breakfasts

  1. Maitake Wild Rice Salad
Maitake Wild Rice Salad

To finish up our list of maitake recipes, we will give you a simple salad recipe pairing the hearty and tender maitake mushrooms with crunchy walnuts and nutty wild rice. You can serve this at room temperature or chilled. For this recipe, you will need cooked & cooled wild rice before you toss this recipe together. 

Servings: 1


  • One tablespoon of chopped fresh chives 
  • One cup of dry wild rice—this should be cooked according to the instructions on the package and then cooled 
  • 0.25 teaspoon of black pepper (freshly ground)
  • 0.75 teaspoon of fine sea salt 
  • One teaspoon of fresh lemon juice 
  • Six ounces of maitake mushrooms (roughly chopped)
  • Two tablespoons of yellow onion (finely chopped)
  • Two tablespoons of extra virgin olive oil 
  • 0.5 cup of raw walnut pieces 

Cooking Steps

Step #1

Toast the walnut pieces over medium-high heat in a dry skillet. Cook for about 3 minutes and be sure to stir often—by the time you remove the walnuts from the fire, they should have a nutty aroma. Remove your skillet from heat, transfer the walnuts to a bowl, and allow it to cool. 

Step #2

Add your olive oil to a skillet and return your heater to medium heat. Add your onions. 

While often stirring, cook for one minute. The onion will turn golden brown as it cooks in the oil. Stir in your mushrooms and then cook for another two minutes.

The mushrooms will shrink and soften. However, they will still have a firm bite. Stir in your walnuts and cook for an extra 30 seconds. 

Step #3

Remove your skillet from heat and add pepper, salt, and lemon juice. Stir well and then allow it to cool to room temperature. 

Step #4

Transfer your rice to a big bowl. Add your mushrooms. Toss the bowl to mix these ingredients. Before serving, chilled or at room temperature, sprinkle with chives. 

What You Get from This Recipe

  • Calories (kcal): 363
  • Carbohydrates (g): 45
  • Protein (g): 14
  • Fat (g): 17
  • Saturated fat (g): 7
  • Sodium (mg): 169
  • Potassium (mg): 840
  • Fiber (g): 6
  • Sugar (g): 6
  • Vitamin A (IU): 15
  • Vitamin C (mg): 4
  • Calcium (mg): 48
  • Iron (mg): 2


Maitake mushrooms are very versatile. This fungus goes well with many ingredients, allowing you to make various meals. While the mushroom has a peppery and earthy flavor, you can always take advantage of spices to make these nutritious mushrooms suit your taste. 

In this detailed guide, we have looked at seven recipes you can prepare with Maitake. Look for several that suit your taste and try them.

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