DRIED MAITAKE MUSHROOMS

Big Umami. Meaty Texture. One Seriously Good Mushroom.

Maitake (Grifola frondosa), also known as Hen of the Woods, is one of those mushrooms that earns a permanent place in the pantry.

Its layered, feather-like clusters have a deep, woodsy flavor and wonderfully meaty texture. Once rehydrated and browned in a hot pan, the edges become deliciously crisp while the center stays tender—making Maitake fantastic in soups, noodles, stir-fries, pasta, risotto, eggs, sauces, and meat dishes.

Our Maitake is sourced from growers in the USA and Europe and dried for long-term storage, so you can enjoy this prized mushroom whether Hen of the Woods happens to be fruiting outside or not.

Choose dried pieces for texture or Maitake powder for an easy boost of savory mushroom flavor.

🍄 Why You'll Love It

• 🥘 Deep Umami Flavor – Earthy, woodsy, smoky, and intensely savory.
• 🥩 Meaty Texture – Rehydrated Maitake holds up beautifully to sautéing, roasting, soups, and stir-fries.
• 🔥 Fantastic When Browned – Those thin, feathery edges become wonderfully crisp in a hot skillet.
• 🥄 Available as Pieces or Powder – Cook with whole pieces or add Maitake powder directly to your favorite dishes.
• 🌿 Naturally Contains Beta-Glucans – Maitake has a long history of culinary and traditional wellness use and is naturally rich in fungal polysaccharides, including beta-glucans.

What Does Maitake Taste Like?

Maitake has a bold flavor that can be described as:

• Earthy
• Woodsy
• Savory
• Robust
• Slightly smoky
• Subtly fruity

It is especially delicious with:

• Garlic and onions
• Soy sauce and sesame
• Butter or olive oil
• Eggs
• Soba and ramen
• Rice and risotto
• Beef and poultry
• Roasted vegetables
• Soups and stews
• Pasta and cream sauces

If you love mushrooms with actual personality, Maitake delivers.

💧 How to Rehydrate Maitake Pieces

1. Place dried Maitake pieces in a bowl.
2. Cover completely with warm water.
3. Soak until soft and fully rehydrated.
4. Remove the mushrooms and gently squeeze out excess water.
5. Strain and reserve the soaking liquid.
6. Cook thoroughly before eating.

Don't throw away that soaking liquid! Strain it well and use it in soups, sauces, gravy, ramen, or risotto for even more mushroom flavor.

🥄 How to Use Maitake Powder

Maitake powder is one of the easiest ways to add concentrated mushroom flavor to everyday cooking.

Add it to:

• Soups and soup bases
• Sauces and gravies
• Stews and curries
• Dry rubs
• Meat and fish seasonings
• Sautéed vegetables
• Rice and grain dishes
• Oils and vinegars
• Salad dressings
• Marinades and brines

Start with a small amount and add more to taste.

What's Included

Dried Maitake Pieces

Net Weight: 1 oz (28 g)

Ingredients: Dried Maitake Mushrooms (Grifola frondosa)

Origin: Sourced from the USA and Europe

Maitake Powder

Net Weight: 2 oz (56 g)

Ingredients: Ground Dried Maitake Mushrooms (Grifola frondosa)

Origin: Sourced from the USA and Europe

🍜 Maitake Soba Ramen

Rehydrate 1 oz dried Maitake mushrooms in warm water until tender.

Cook 4 oz soba noodles in a large pot of salted boiling water until al dente, then drain.

In a saucepan, combine:

• 1 clove garlic
• ½-inch piece peeled ginger
• 2 cups water

Bring to a boil, reduce the heat, and simmer for approximately 10 minutes. Stir in ¼ cup soy sauce and set the broth aside.

Heat 2 tablespoons oil in a skillet over medium heat. Add the rehydrated Maitake, season with salt and pepper, and cook for 10–12 minutes, until beautifully browned with crispy edges.

Bring the broth back to a simmer.

Divide the soba noodles among bowls and ladle the hot broth over them. Top with Maitake, thinly sliced turnips, scallions, sesame seeds, and an egg yolk if desired.

Savory, earthy, crispy, slurpy goodness in a bowl.