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Maitake season is here: how to find, ID, and cook them
 Maitake season runs from late summer through fall, depending on your climate and weather. These large clustered mushrooms can provide an impressive harvest, but identification comes before dinner. Find and identify maitakeMaitake is also called hen of the woods. Our guide covers where it grows, the features used for identification, potential lookalikes, cleaning, storage, and several ways to cook it. Never eat a wild mushroom unless you are completely certain of its identity. Photos alone are not enough. Learn the full set of characteristics and consult a qualified local expert when necessary. Read the maitake identification guide Clean and process the harvestLarge maitakes can hide dirt, insects, and damaged sections between their folds. The guide explains how to separate, clean, store, and preserve a large find without wasting the best pieces.  Make 15-minute maitake steaksCut thick pieces that include both stem and cap. Press them in a hot buttered cast iron pan, brown both sides, and finish with red wine. A second cozy optionIf you bring home more than one meal’s worth, try a hearty American groundnut and maitake chowder.  Thai-inspired maitake soupFor a fragrant, warming option, combine maitake with coconut milk, lemongrass, makrut lime, and other tom kha gai-inspired flavors. Make Thai-inspired maitake mushroom soup  American groundnut and maitake chowderFor a heartier meal, pair maitake with American groundnuts in a savory, protein-rich chowder. Make American groundnut and maitake chowder Happy mushroom hunting, Aaron & Susan
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Tyrant Farms
We're educators and bloggers focused on the topics of raising pet/backyard ducks, no-dig organic gardening & rare edible plants, foraging, wild recipes, and related topics. Subscribe and join thousands of newsletter readers every week!
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