by Katherine Sacks

Published: 9/28/21, Last updated: 9/28/21

Maitake (also called Hen-of-the-Wood)

Another popular mushroom amongst experts, maitakes are described to have a damp, wonderful musky smell, and a hardy texture that holds up well in cooking. The mushroom pairs well with smokey flavors and can be cold or hot smoked or grilled and does well in long braises and other heartier preparations. “It’s a mushroom you might see in soups and stew because it holds up well,” says Kristen Blizzard. “You can cook it all day long and it’s not going to disintegrate.” It grows wild all over the Midwest and Eastern United States from mid-to-late fall mushroom, and can also be purchased and cultivated year-round.

One note to keep in mind: Look for maitakes whose underside and gills are stark white. “If it looks like a beige color or manila, or like something along those lines, that means the mushroom is pretty much past its prime,” says Umansky. “It’s been sitting around for a while, it may be old, and in that case, if you get it or if that happens while you’re waiting on it in your fridge, cook and then right away, dry them and they’ll work great as a dried mushroom.” This discoloration happens as the mushroom passes through the sporing process, and can result in overwhelming bitter notes, which the drying process helps dissipate.