Hen of the Woods - Grifola frondosa - maitake

Maitake mushrooms are indigenous to hardwood forests and are particularly fond of oaks, elms, and rarely maples. Feeding upon the dead roots of aging trees, 

The hen of the woods (maitake) mushroom is a polypore which means that the underside of the cap is a finely porous sponge-like surface and not mushroom gills. Another primary identification characteristic is the bunching growth pattern, which can be seen in the photo below. Also, keep in mind that the color can vary. Most commonly the top of the mushroom caps will be grey or brown but can also be lighter colors including shades of tan or beige. However, the underside is always white.

There are no poisonous look-alikes of this mushroom.

In addition to tasting good, this mushroom seems to have both nutritional and medicinal benefits. It's rich in potassium, calcium, and magnesium, vitamin B2, D2 and niacin and amino acids. Memorial Sloan Kettering has done some clinical trials that indicate the mushroom has the power to stimulate certain types of immune cells. Maitake also appears to help regulate glucose levels which can be helpful in managing and preventing Type II diabetes.

• 4 tablespoons, divided peanut oil or vegetable oil (or red palm oil for char siu barbecue)
• 1 pound maitake mushrooms (6-10 whole mushroom clusters), cleaned - See Pro Tip
• As needed for coating - Seasoning Texas, bulgogi, or char siu barbecue seasoning or your favorite BBQ
• As needed for coating - Sauce Texas, bulgogi, or char siu barbecue sauce or your favorite BBQ

• Heat a large heavy pan (such as cast iron) over medium heat until very hot, about 2 minutes. Add 1 tablespoon of the oil, swirling to coat the pan. Add half of the mushroom clusters and use a second heavy pan or a couple of foil wrapped bricks to weight down and press/sear the mushroom clusters. Cook for 2 minutes, then remove the weight and the mushrooms to a work surface.
• 2 Add another 1 tablespoon oil to the pan, swirling to coat. Flip the mushrooms and season the cooked side with the seasoning. Return the mushrooms to the hot pan, raw-side down. Return the weight to the mushrooms and press/sear the other side. Cook for 2 minutes, then remove the weight and flip the mushrooms in the pan. Season the newly cooked side with the seasoning.
• 3 Return the weight to the mushrooms and cook another 2 minutes. Repeat this process of flipping, weighting down, and searing the clusters until the mushrooms are condensed and pressed into crispy golden brown steaks with almost no liquid left in the pan, about 10 minutes total. Poke the mushrooms to test whether they are finished cooking. They should feel compact yet fleshy, the way the fleshy base of your thumb feels when you poke it while firmly making the okay sign. Repeat with the remaining oil and mushrooms.
• 4 When the ’shroom steaks are compact and golden brown, remove them to a baking sheet. Brush generously with a thick layer of sauce on both sides and let marinate at room temperature for at least 1 hour. Or, if you have time, marinate in the refrigerator for up to 2 days. The longer you marinate, the more flavor you’ll get.
• 5 To barbecue the steaks, heat a charcoal grill or smoker to medium low, 250 degrees F to 350 degrees F (see Pro Tip to roast in the oven). Push the coals or wood to one side to keep the heat to one side of the grill only. Throw a wood chunk or a few handfuls of wood chips onto the edge of your charcoal fire. Put the steaks on the opposite, cooler side of the grill, then put down the lid. Cook slowly until the mushrooms are heated through and charred here and there, 30-40 minutes total. Every 10 minutes, flip the steaks and brush with sauce so all sides are glazed with a thick layer. If the steaks threaten to burn, lower the heat by closing the air vents or move the steaks to a cooler part of the grill.
• 6 Remove the barbecued steaks to a cutting board and let rest for 5 minutes. Slice on an angle to create wide slices. You can also leave the steaks whole and refrigerate them for up to 4 days before using.
• 7 Pro Tip: Maitake mushrooms (a.k.a. hen-of-the-woods) grow in big clusters. Buy the biggest clusters you can find and keep them whole. Or use oyster mushrooms. Oysters are more watery, so be patient: They’ll take longer to firm up when you press and sear them. You could even use giant Portobello mushroom caps—minus the stems.
• 8 Pro Tip: If you don’t have a grill or smoker, you can roast the seared mushroom steaks on a baking sheet at 400 degrees F, turning and basting with the sauce until the mushrooms brown here and there, 30-40 minutes total.

• 3 qt water
• 2 tbsp sea salt
• 8 oz dried spaghetti (or thin spaghetti)
• 1 tbsp extra virgin olive oil (plus more for serving)
• 1 tbsp unsalted vegan butter
• 1 tbsp extra virgin olive oil plus more for serving
• 1 tbsp unsalted vegan butter
• 2 cloves garlic minced
• 8 oz maitake mushrooms shredded into small pieces (trim off the bottom if needed)
• 1/4 tsp sea salt plus more for adjusting seasoning
• 1/2 cup pasta cooking water
• 1 tbsp sake
• 1 tbsp mirin
• 1 tbsp soy sauce adjust to taste
• 1/4 tsp black pepper
• 1 scallion finely chopped

• Start boiling water for cooking pasta. Once the pasta water is boiling, salt the water and start cooking pasta of your choice (spaghetti or thin spaghetti) according to the instructions on the package. Reserve pasta cooking water.
• While the pasta is cooking, prepare the rest. Heat up a frying pan at medium high heat. Pour extra virgin olive oil and unsalted vegan butter then add garlic. Cook for 1-2 minutes until fragrant.
• Add maitake mushrooms and cook for 3-4 minutes until slightly browned.
• Reduce the heat to medium and add the pasta cooking water, sake and soy sauce. Stir and continue to cook until pasta is done.
• Once the pasta is cooked, drain well and transfer to the pan. Add black pepper and give a quick toss. Adjust the seasoning with extra sea salt if necessary.
• To serve, top it with scallion and drizzle some extra virgin olive oil. Optionally, garnish with kizami nori.