Here’s a simple sautéed recipe to prepare maitake mushrooms using garlic, soy sauce, and sesame oil! These earthy, peppery hen of the woods mushrooms create a delicious side dish or can enhance stir-fries and noodle bowls.
What is a maitake mushroom?
The maitake mushroom (Grifola frondosa) is an edible fungus that grows at the base of trees; they are light brown and form feathery clusters. Commonly referred to as the hen of the woods mushroom, it is indigenous to North America, Europe, and China. This variety has been enjoyed for centuries in China and Japan; in Japanese, maitake translates to “dancing mushroom.”
Possible health benefits
In addition to their taste, maitake mushrooms may offer health advantages. Research indicates that the maitake mushroom might be more effective than other mushrooms in preventing or treating cancer. This variety is also abundant in antioxidants, vitamins B and C, and fiber, among other nutrients.
How to store and clean
Keep the mushrooms in a paper bag in the refrigerator (not in the produce drawer). They can remain in their original packaging. The optimal way to store mushrooms is in a paper bag, allowing them to breathe. Place them in the main compartment of the refrigerator for good airflow, avoiding the produce drawer.
Rinse them quickly for cleaning. If there’s any dirt, quickly rinse the mushrooms. Just be careful not to soak them, as they may get soggy.
How to cook maitake mushrooms
Maitake mushrooms have a strong, slightly peppery taste, so balance that with various savory and salty flavors during cooking. The sautéed maitake mushroom recipe below combines them with soy sauce, sesame oil, and garlic using a Japanese-style method.
– Tear them into 3-inch pieces with your fingers. There’s no need for a knife! Just separate them with your hands to preserve their organic shapes.
– Sauté on medium-high heat for 2 minutes on one side, then 1 minute on the other. We recommend sesame oil (regular, not toasted).
– Add seasonings and cook for 1 minute. Include minced garlic, soy sauce, and a dash of Sriracha.
Ways to serve maitake mushrooms
While maitake mushrooms make a fantastic simple side dish, I enjoy adding them to more substantial meals. Here are some of my favorite serving ideas:
– Noodle bowls: Mix them with soba noodles for a quick meal.
– Stir fry: Include them in any vegetable stir-fry.
– Pizza toppings: I love them on mushroom pizza.
– Ramen: Add them to a steaming bowl of mushroom ramen for added earthiness and texture.
– Grain bowls: They are an excellent protein addition to quinoa or rice bowls.
– Pasta dishes: Incorporate them into creamy mushroom pasta or mix them with simple garlic butter noodles and Parmesan.
Dietary notes
This mushroom recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Sautéed Maitake Mushrooms
Ingredients:
– 8 ounces maitake mushrooms
– 2 tablespoons sesame oil (regular, not toasted)
– 2 medium garlic cloves
– 2 tablespoons tamari or soy sauce
– ⅛ teaspoon kosher salt
– ⅛ teaspoon Sriracha (or ¼ teaspoon rice vinegar)
– For garnish: chopped chives or sliced green onions (optional)
Instructions:
1. Clean the mushrooms and dry them. Tear them into 3-inch pieces with your fingers. Mince the garlic.
2. In a non-stick or cast iron pan, warm the sesame oil over medium-high heat. Add the mushrooms and sauté for 2 minutes. Flip the mushrooms and cook for an additional minute on the other side.
3. Add the garlic and sauté until soft and fragrant, about 30 seconds. Stir in the soy sauce, Sriracha, and salt, and cook for another minute until tender, stirring occasionally. Remove from heat. Serve right away as a side, garnished with sliced chives or green onion tops, or alongside soba noodles.