Grifola frondosa: The Ultimate Mushroom Guide

About The Grifola frondosa Mushroom

Grifola frondosa is an edible medicinal mushroom with a large fruiting body characterized by overlapping caps. It has a distinctive smell and flavor.

Many of these specimens will often weigh as much as 9 kilos (20lbs) and sometimes they can grow to about 23 kilos (50lbs). Due to its dull color, from a distance, it may be difficult to spot with autumn leaves on the ground.

Also known as Maitake, Hen of the Woods, Rams Head, Sheep's Head, Dancing Mushroom, Laubporling (Germany), Signorina Mushroom (Italy), Kumotake or Cloud Mushroom (Japan).

Grifola frondosa Health Benefits

1. Immune boosting

   Studies have found that supplementing with Maitake can help strengthen the immune system. This seems to be a fairly common trait among medicinal mushrooms, Maitake included. Who doesn't want to get sick less often?!

2. Hypotensive

   This means that by incorporating Maitake into your daily routine, you can decrease your blood pressure! This mushroom has been shown to lower blood pressure in people with high blood pressure who consume it regularly.

3. Hypoglycemic

   Not only does it lower your blood pressure, but Maitake can even lower your blood sugar! An excellent 1-2 punch for people who deal with rising blood pressure and diabetes, conditions that often go hand-in-hand. Adding some Maitake may hold off rising doses of medications and help contribute to fewer side effects.

4. Regulates Cholesterol

   Regular intake of Maitake has been shown to increase HDL cholesterol (the good stuff), and decrease LDL cholesterol (the bad stuff). Interestingly enough, it is speculated that it does this indirectly, through a beneficial effect on the gut microbiota. The gut microbiota is a term used to describe all the bacteria that make up the digestive system. It has been a focus point of a lot of research recently and we are discovering more and more about how keeping our microbiota happy keeps our body happy. Another point for Maitake!

5. Anti-tumour Properties

   That's right, supplementing with Maitake has been shown to put a stop to tumour formation. A lot of research in this area is currently focused on breast cancer, where this mushroom seems to help the most. Interestingly enough, the anti-tumour properties of this mushroom appear to be destroyed when heat is added. So if this is the benefit you are looking for, make sure to avoid mixing this mushroom into any coffees or teas!

6. Helps Eliminate Mercury from the Body

   Mercury is a heavy metal that use to be used in thermometers before we discovered how toxic it is. Now, the most common sources of mercury that people will encounter come from the sea, in the form of large fish species that we consume, like tuna. Having elevated levels of mercury in the body can cause symptoms such as anxiety, irritability, numbness, memory problems, depression and tremors. Fortunately, including Maitake in your diet can help reduce this build up and help you live a happier, healthier life!

Grifola frondosa Identification

1. Fruiting Body

   15–40 cm across; 10–30 cm high; composed of multiple caps in a rosette, sharing a branched, stemlike structure.

2. Individual Caps

   3–14 cm across; more or less fan-shaped or deltoid; dark to pale gray-brown (often with vague concentric zones); yellowing with old age; finely velvety or bald; with wavy margins.

3. Pore Surface

   Running down the stem, often nearly to the base; lavender gray when young, becoming white and, with age, staining yellowish; not bruising; with 1–3 angular to slot-like or nearly tooth-like pores per mm; tubes 1–3 mm deep.

4. Stem Structure: Branched; whitish; tough; often off-center.

5. Flesh: Firm; white; unchanging when sliced.

6. Spore Print: White.

Grifola frondosa Extract

The Maitake extract is rich in polysaccharides (glucans), lectins and precursors of nucleic acid, which can be beneficial for the immune system. Remarkable is the high amount of ergosterol, the precursor of vitamin D. Vitamin D improves the resorption of calcium, which is of importance for the bone formation.

Disease-preventative doses of commercial products range from 12 to 25 mg of the extract and 200 to 250 mg or 500 to 2,500 mg of whole powder daily. A trial among HIV-positive patients used doses of 6 g/day whole powder or 20 mg purified extract with 4 g whole maitake powder.

Grifola frondosa Side Effects

Maitake mushroom is POSSIBLY SAFE for most people when taken by mouth as medicine, but there isn't much information about the potential side effects. Some people have reported nausea after taking maitake mushroom.

Due to a lack of research, little is known about the side effects or safety of regular or long-term use of maitake mushroom extract. However, there's some evidence that maitake mushroom supplements may interact with certain medicines (such as blood-sugar-lowering medications and blood-thinning drugs like warfarin).

Grifola frondosa Habitat & Ecology

Grifola frondosa forms large fruit bodies on the ground at the trunk base of living and dying trees or dead trunks. It is known to cause white rot and butt rot of trees (Ryvarden, Gilbertson, 1993). Its long-lived mycelium may develop for many decades in decaying heartwood or in submerged rotting roots of old trees. It continues producing sporocarps at the base of dead trees and stumps. The species is confined to large old-growth trees.

Most frequently the fungus is found on Quercus spp. but may also occur on other hardwoods (Acer, Betula, Carpinus, Castanea, Eucalyptus, Fagus, Juglans, Nyssa, Populus, Ulmus) and occasionally on conifers (Pinus, Pseudotsuga, Larix) (Gilbertson, Ryvarden, 1986; Ryvarden, Melo, 2014). Records on conifers have been reported outside Europe: Pinus, Pseudotsuga, Larix – in North America (Gilbertson, Ryvarden, 1986), Abies – in China (Chen, 2002).

Grifola frondosa occurs in broadleaf temperate forests and hemiboreal broadleaf-coniferous forests. It prefers natural old-growth forests with minimum human impact but can be occasionally found under old individual trees in forest plantations.

When and where to find Grifola frondosa?

They are found from Sept. 1 to as late as early November in some years on mature oaks that often have dying branches. Look in parks, on lawns, edges, and low somewhat wet areas. Red oak is particularly good. Dead stumps should not be overlooked.

Ponds, lakes and coastal areas with a lot of very mature oak are likely places. Often a tree will have several to many individual fruit bodies.

They may grow all at once or sometimes come out over two or three weeks. It is a good idea to keep checking a tree where you found some.

Grifola frondosa Taxonomy & Etymology

Scottish mycologist James J Dickson (1738 - 1822) described this polypore in 1785, establishing its basionym when he gave it the scientific name Boletus frondosus. It was another Briton, Samuel Frederick Gray (1766 - 1828), who in 1821 transferred this species to the genus Grifola, establishing its currently-accepted scientific name as Grifola frondosa.

It's hardly surprising, because of its large size and high culinary value, that over the past two and a quarter centuries many other highly-respected authorities have described and given scientific names to Hen of the Woods, and so among its many synonyms are Boletus frondosus Dicks., Boletus elegans Bolton, Polyporus frondosus (Dicks.) Fr., Polyporus intybaceus Fr., Grifola frondosa f. intybacea (Fr.) Pilát, and Grifola intybacea (Fr.) Imazeki.

The specific epithet frondosa means having fronds (a leaf-like form).

Grifola frondosa Cultivation

Typically its mycelium is inoculated into plastic bags filled with supplemented sterilized sawdust or other wood-containing wastes. The mycelium is allowed to grow through the bag, a process that may take up to a couple of months or more. At that time the sawdust has become annealed together to produce an artificial log. As the mycelium begins to run out of food, an opening is made in the bag (in this case the top), and fresh air is allowed to enter. This fresh air, with its increased concentration of oxygen and decreased concentration of carbon dioxide, is a signal to the mycelium that it is outside of the substrate and should form its fruiting body. It is a pretty efficient process, once the grower learns to provide the right conditions for growth and fruiting.

Three artificial cultivation methods have been established:

1. Bottle culture

   This method is suitable for year‐round culture and can be mechanized with minimum labor requirements. The size of the harvested mushroom is small because of the small bottles used (800–1000 ml).

2. Bag culture

   This method is used most frequently in Japan. Sawdust is mixed with rice and wheat brans. After the moisture of the mixture is adjusted, the mixture is packed in a polypropylene bag and is molded into a square‐shaped culture bed.

3. Outdoor bed culture

   This method was first attempted in Japan under natural climatic conditions. This method requires about 6 months from inoculation to fruiting body formation.

How to Grow Grifola frondosa

Things You Will Need

1. Oak log, 3 feet long and 6 inches wide

2. Drill

3. 5/16-inch bit

4. 25 to 30 oak dowels inoculated with maitake mushroom spawn

5. Rubber mallet

6. 1/4 pound of cheese wax

7. Pastry brush

Method

1. Submerge an oak log that is 3 feet in length and 6 inches in width in cold water and soak it for two hours.

2. Drill 25 to 30 holes in the log, using a drill fitted with a five-sixteenths-inch bit. Make the holes 1 1/2 inches deep.

3. Insert one 1-inch-long oak dowel inoculated with maitake mushroom spawn in each of the drilled holes. Purchase inoculated oak dowels from online purveyors or home and garden stores as part of mushroom growing kits or separately in quantities of up to 1,000 and more. Tap the oak dowels in the holes with a rubber mallet.

4. Heat one-quarter pound of cheese wax in a saucepan over low heat. Brush the melted wax over the oak dowels with a pastry brush and allow it to cool and set. Apply the wax once more to ensure a good seal to prevent insects and other fungi from entering.

5. Position the log in a damp outdoor area, on two bricks to suspend it above the ground, or rest it upright against a wall. Keeping the log elevated prevents foreign mushroom spawn from colonizing.

6. Water the log at two-week intervals; the log should feel moist, but not wet, at all times. Allow a minimum of six months to a year for the maitakes to show visible signs of growth.

7. Soak the log in ice water for 24 hours to shock the maitake spawn into growth if desired. Return the log to its elevated position.

How to cook Grifola frondosa?

It is great sautéed, deep-fried, microwaved, boiled, and dried. It has a really pleasant, crunchy, very chewable texture down the stem. A moderately thick batter is best for deep frying maitake. You can freeze them raw and break off pieces for cooking all winter. Sautéed maitake freezes well and certainly make excellent duxelles. Dried maitake like chips dipping them in Boursin cheese.

Larger, older dried maitake might be a little chewy when rehydrated and would be best made into powder. The dried mushroom powder can be used to add flavor to meatloaf, pasta sauce, gravy, béchamel based sauces, etc. You can use a lot because the powder has a subtle flavor. It also makes a pleasant medicinal tea.

Interesting that Grifola frondosa closely resembles the texture and meatiness of chicken breast when cooked properly.

Recipe: Seared Maitake Mushrooms

LEEK RéMOULADE

1. 1 leek, white and pale-green parts only, thinly sliced

2. Kosher salt

3. ½ small shallot, finely chopped

4. 2 cornichons, finely chopped

5. ⅓ cup vegan or regular mayonnaise

6. 2 Tbsp. Dijon mustard

7. 1 Tbsp. capers, finely chopped

8. 1 Tbsp. chopped fresh dill

9. 1 Tbsp. chopped fresh tarragon

10. Freshly ground black pepper

MUSHROOMS

1. 2 garlic cloves, finely chopped

2. 2 Tbsp. plus ½ cup olive oil

3. 2 8-oz. maitake mushrooms, cleaned, halved through the stem

4. Kosher salt and freshly ground black pepper

LEEK RéMOULADE

1. Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.

2. Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 Tbsp. water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.

MUSHROOMS

1. Combine garlic and 2 Tbsp. oil in a small bowl. Heat remaining ½ cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper.

2. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low.

3. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.

4. Spoon leek rémoulade onto plates and top with mushrooms.

Recipe: Grilled Thai Marinated Maitake Mushrooms

Grill about 3-5 minutes on each side for the perfect side dish.

Ingredients

1. 2 pounds Maitake mushrooms

2. 3/4 cup olive oil

3. 1/4 cup tamari

4. 6 wild leeks - cut into small pieces, or you could use scallions in a pinch

5. 3 tablespoons maple syrup

6. 1 teaspoon curry powder

7. 3 tablespoons white wine - dry, such as chardonnay

8. 1/4 teaspoon sea salt

9. 1/8 teaspoon ground black pepper

Instructions

1. Clean the maitake's by quickly running them underwater. Set on paper towels to drain.

2. Slice in 3/4" thick slices and layout in a casserole dish or two for marinading.

Making the marinade:

1. Add all of the marinade ingredients to a blender.

2. I forgot to mention that I got the wild leeks (ramps) from Whole Earth Harvest too!

3. Blend until everything is smooth and completely blended. It only takes about a minute.

4. Pour the marinade evenly over the prepared mushrooms.

5. Cover the casserole with plastic wrap and place in the refrigerator for at least 4 hours.

6. When ready to cook grill over medium-high heat for 3-5 minutes on each side.

7. Ready to eat!

Recipe: Maitake Wild Rice Salad

Ingredients

1. ½ cup raw walnut pieces

2. 2 tablespoons extra virgin olive oil

3. 2 tablespoons finely chopped yellow onion

4. 6 ounces maitake mushrooms, roughly chopped

5. 1 teaspoon fresh lemon juice

6. ¾ teaspoon fine sea salt

7. ¼ teaspoon ground black pepper

8. 1 cup dry wild rice, cooked according to package directions and cooled

9. 1 tablespoon chopped fresh chives

Instructions

1. Toast the walnut pieces over medium-high heat in a large, dry skillet. Stir often and cook for 3 minutes, or until you begin to smell their nutty aroma. Remove from the heat and transfer the nuts to a bowl to cool.

2. Add the olive oil to the skillet and return it to medium heat. Add the onions. Cook, stirring often for 1 minute. The onion will begin to turn golden brown in spots as it cooks in the oil. Stir in the mushrooms and cook for about 2 minutes. They will soften and shrink, but still, have a somewhat firm bite. Stir in the walnuts and cook for another 30 seconds.

3. Remove the skillet from the heat and add the lemon juice, salt, and pepper. Stir well and let cool to room temperature.

4. Transfer the rice to a large bowl. Add the mushrooms. Toss to mix the ingredients. Sprinkle with chives before serving at room temperature or chilled.

Recipe: Roasted Maitake Mushrooms with Seaweed Butter

Ingredients

1. 1/2 cup dried wakame seaweed (1/2 ounce)

2. 1 cup boiling water

3. 1 stick unsalted butter, at room temperature

4. Kosher salt

5. Pepper

6. 1 1/4 pounds whole heads of maitake (also known as hen-of-the-woods) mushrooms

7. 1/4 cup extra-virgin olive oil

8. 2 tablespoons chopped chives

9. Lemon wedges, for serving

Instructions

1. In a small bowl, cover the seaweed with the boiling water and let stand until pliable, about 30 minutes. Drain and chop the seaweed; transfer to a bowl. Stir in the butter and season with salt and pepper.

2. Preheat the oven to 425°. Arrange the mushrooms on a rimmed baking sheet in a single layer. Drizzle with the olive oil, season generously with salt and pepper, and toss to coat. Dollop three-fourths of the seaweed butter over the mushrooms. Roast for about 30 minutes, basting occasionally, until tender, deeply golden and crispy in spots.

3. Scrape the mushrooms and crispy seaweed onto a serving platter and top with the chives. Serve with lemon wedges and pass the remaining seaweed butter at the table.

Recipe: Maitake Mushrooms with Thyme and Sherry

Ingredients

1. 3 pounds maitake mushrooms (or cremini or morels, or a mix)

2. Kosher salt to taste

3. 1/2 cup unsalted butter (at room temperature), divided

4. 8 to 10 branches fresh thyme

5. 1/4 cup sherry, preferably Amontillado

6. About 1 tbsp. lemon juice

7. About 1 tbsp. Champagne vinegar

8. Chopped fresh chives or parsley

Instructions

1. Brush mushrooms clean and trim bottoms of stems. Tear clusters into large chunks.

2. Heat two large heavy (not nonstick) frying pans over medium-high heat 2 minutes. Divide mushrooms between pans and season lightly with salt. Cook until starting to release liquid, about 7 minutes. If mushrooms are very dry, add a splash or two of water.

3. Add 1 1/2 tbsp. butter and 4 or 5 branches thyme to each pan. Cook mushrooms, turning occasionally, until nicely browned, about 5 minutes. Add another 1 1/2 tbsp. butter to each pan and cook until tender, 7 to 10 minutes.

4. Into each pan, swirl 2 tbsp. sherry, then 1 tbsp. butter and 1 1/2 tsp. each lemon juice and vinegar. Cook over high heat, stirring occasionally, until sauce is glossy and mushrooms are coated, 2 minutes. Stir in a few tbsp. water as needed to loosen sauce. Season to taste with salt and more vinegar. Remove thyme.

5. Pour mushrooms into a serving dish and top with chives.

6. Make ahead: Through step 3, up to 1 day, chilled airtight in 1 pan. To reheat, add a few tbsp. water and heat gently in pan.

Recipe: Sautéed Maitake Mushrooms with Red Chiles and Cilantro

Ingredients

1. 1⁄4 cup plus 2 tbsp. vegetable oil

2. 10 dried chiles de árbol

3. 8 whole star anise

4. 2 lb. maitake mushrooms, torn in half by hand into large 3–4-inch pieces

5. 2 tbsp. minced ginger

6. 1 tbsp. plus 1 tsp. minced garlic

7. 1⁄4 cup soy sauce

8. 2 tbsp. vegetable stock

9. 1 tbsp. plus 1 tsp. packed light brown sugar

10. 1⁄2 cup loosely packed cilantro leaves

11. 3 scallions, thinly sliced crosswise on the bias

Instructions

1. In a large wok or high-sided skillet, heat the oil until it begins to smoke. Stir in half the chiles and star anise and toss in the oil until fragrant, about 20 seconds. Add half the mushrooms in a single layer, toss in the oil, and cook, undisturbed, until caramelized and crisp on the bottom, about 4 minutes. Toss again and cook, undisturbed, until caramelized and crisp, about 2 minutes more.

2. Using a slotted spoon, remove the mushrooms, chiles, and star anise from the wok and transfer to a plate. Return the wok to the heat and repeat with the remaining chiles, star anise, and mushrooms.

3. Return all the chiles, star anise, and mushrooms to the wok along with the ginger and garlic and cook, tossing, until fragrant, about 30 seconds. Pour in the soy sauce, stock, and sugar and cook, tossing, until the sugar dissolves and the garlic and ginger are tender, about 1 minute. Transfer the mushrooms, spices, and chiles to a large serving platter and sprinkle with the cilantro and scallions before serving.

Recipe: Maitake Mushroom Alfredo Pasta

Ingredients

1. ½ pound pasta of choice (I used porcini trumpets)

2. 3 tablespoons extra-virgin olive oil, divided

3. 12 ounces maitake mushrooms

4. Kosher salt, to taste

5. Freshly cracked black pepper, to taste

6. 4 cloves garlic, chopped

7. 2 tablespoons diced shallots

8. 1 cup dry white wine

9. ¾ cups crème fraîche

10. ¼ cup grated Parmesan, plus additional for serving

11. 1 tablespoon chopped flat-leaf parsley

12. ½ teaspoon chopped thyme leaves

Instructions

1. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and return to the pot.

2. Heat a large sauté pan over medium heat, add two tablespoons of the olive oil and heat through. Add the mushrooms and sauté until golden brown, about 3 minutes (working in batches if you have to so you don’t overcrowd the pan). Remove to a bowl and set aside.

3. Return the pan to medium heat, add the remaining olive oil and heat through. Add the garlic and shallots and cook, stirring occasionally, until the shallots are tender, about 3 minutes. Add the wine and let it reduce by about half, about 4 minutes. Whisk in the crème fraîche until combined and let cook until slightly thickened, about 5 minutes. Stir in the Parmesan followed by the parsley and thyme then season with salt and pepper.

4. Add the sauce and the mushrooms to the pasta and stir to combine. Serve topped with additional Parmesan cheese.

Recipe: Seared Pancetta Maitake Mushrooms

Ingredients

1. 1/2 pound maitake (or any wild mushrooms of your choice)

2. 1 ounce ground pancetta

3. 1 tablespoon duck fat

4. Garnish with parsley, sea salt, and chili pepper flakes

Instructions

1. Clean, dry and tear apart the mushrooms.

2. Heat a cast iron pan over medium heat, and cook pancetta until fat has rendered and pancetta is crumbly (break apart with a wooden spoon). Remove pancetta, set aside, leaving fat behind.

3. Add duck fat to the pan and increase heat to medium-high. When fat is slightly smoking, add mushrooms to the pan and cook undisturbed for about 3-5 minutes until golden. Flip and cook the other side for about a minute or so.

4. Transfer to serving dish, sprinkle on minced parsley, sea salt, chili pepper flakes and crispy pancetta crumbs.

Recipe: Maitake Mushroom Soup

Ingredients

1. 4 ounces maitake (hen of the woods) mushrooms (chopped)

2. 1/2 ounce dried shiitake mushrooms (soaked in 1 cup hot water)

3. 1/2 pound assorted fresh mushrooms (preferably creminis mixed with at least 6 ounces shiitakes)

4. 3 tablespoons olive oil

5. 2 large shallots (chopped)

6. 1 small leek (chopped)

7. 1 small Vidalia onion (chopped)

8. 1 stalk celery (chopped)

9. 1 carrot (chopped)

10. 1 medium potato (peeled and chopped)

11. 4 cups vegetable stock (water or chicken stock)

12. 2 tablespoons tamari

13. 1 tablespoon cognac (optional)

14. 1 bay leaf

15. 2 teaspoons chopped fresh thyme

16. 1 teaspoon chopped fresh rosemary

17. Sea salt

Instructions

1. Drain the shiitake mushrooms and reserve the liquid. Chop all the mushrooms. Heat oil over medium flame in a soup pot.

2. Add mushrooms to pot along with shallot, leek, onion, celery, carrot, and potato. Increase heat to medium-high, and cook vegetables, stirring often, until they begin to soften, about ten minutes.

3. Add soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf. Bring to a boil, reduce heat, and simmer 30 minutes.

4. Add thyme and rosemary, and puree with a vertical hand blender until smooth.

5. Season to taste and simmer an additional 5 minutes.

Recipe: Grifola frondosa Papardelle

Ingredients

1. 1.25 ounces dried Porcini mushrooms

2. 8 ounces dried or 12 ounces fresh papardelle (wide) noodles

3. 6 tablespoons unsalted butter

4. 2 tablespoons olive oil

5. 1 shallot, minced

6. 1/2 teaspoon red pepper flakes

7. 1 large Maitake (also called Hen of the Woods) mushroom (about 3.5 ounces), trimmed and petals separated

8. 1 tablespoon lemon juice

9. 1 tablespoon fresh chopped parsley, plus more for topping

10. Salt and freshly ground black pepper, to taste

11. 1/2 cup (2 ounces) grated pecorino cheese

Instructions

1. Place dried mushrooms in a bowl with 2 1/2 cups very hot water. Set aside and let soften for 30 minutes. Drain, reserving leftover liquid. Coarsely chop mushrooms.

2. Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions if using dried noodles, or approximately 4 to 5 minutes for fresh noodles, or until just al dente. You want the pasta to be done at about the same time as the mushroom sauce, so time your cooking accordingly.

3. Melt butter together with olive oil in a large saucepan over medium-high heat. When butter is melted and frothy, add shallot and red pepper flakes and saute until softened, about 3 minutes. Add rehydrated mushrooms and cook, stirring occasionally, for about 3 more minutes. Reduce heat to medium and add Maitake mushroom pieces, stirring until slightly softened and coated in butter, about 2 minutes. Stir in lemon juice and 1/4 cup of reserved mushroom liquid; season with salt and pepper.

4. Add drained noodles to pan with mushrooms, sprinkle parsley over top, and gently toss until noodles are coated and have absorbed some of the liquid, 1 to 2 minutes. Divide among serving bowls, top with a generous sprinkling of pecorino cheese and more parsley (if desired), and serve immediately.