Fresh Maitake (Hen of the Woods)
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Maitake (Grifola frondosa), also known as hen of the woods, grows in layered, overlapping clusters of flattened brown-grey fronds with pale edges — a form that gives it its English common name, as the ruffled mass loosely resembles the feathers of a sitting bird. The Japanese name maitake translates as "dancing mushroom," said to come from the joy of finding one in the wild. These are cultivated specimens sourced from Nepal and China, giving year-round availability.
Maitake is one of the most flavour-forward cultivated mushrooms available. The taste is robust and earthy with a deep, savoury umami richness and subtle woodsy undertones — noticeably more complex than most cultivated varieties. The texture is firm and meaty, holding its shape well across all cooking methods. The layered frond structure is not just visual — it creates an excellent surface for absorbing sauces, broths and dressings, and the thin edges crisp beautifully when roasted or seared at high heat while the thicker base stays tender. This contrast between crisp edges and a succulent interior is what makes maitake so highly valued in professional kitchens. It is a cornerstone of Japanese cuisine — used in tempura, nabemono (hot pot), rice dishes and stir-fries — but crosses over effortlessly into European cooking: roasted whole as a centrepiece, torn through risottos, or sautéed with butter and herbs.
Origin: Nepal / China (cultivated)
Ingredients: Fresh maitake mushrooms (Grifola frondosa)
Storage: Refrigerate immediately on arrival. Store in original packaging or loosely in a paper bag. Use within 3–5 days. Maitake can deteriorate faster than some other cultivated mushrooms — check the frond edges for darkening or softness.
Net: 300g
