Grifola Frondosa

Maitake is a polypore mushroom known for its unique earthy and lemony aroma. It is native to China, Europe, and North America. This mushroom is also called “Hen of the Woods” named for its feather-like appearance and color. It is also sometimes referred to as the “dancing mushroom” with some unverified sources stating that finding them in the wild is highly celebrated.

Maitake is renowned in studies for having various beneficial constituents that may help reduce cancer; in vivo studies, they were able to suppress tumor growth in mice, while aiding in white t-cell production. With the additional benefits of having antiviral, antibacterial, and antioxidant properties, maitake has been one of the center choices of emerging studies on how beneficial introducing a wide variety of mushrooms in our diet can be!

You can find more detailed research information and our sources on the active constituents in Maitake in our Articles page!

Taste and texture: Maitake has an aromatic earthy, lemony tinge. It’s a great alternative to those who believe they may not like the taste or texture of mushrooms, as it is the most unique in both areas. The flesh of this mushroom is delicate, and due to its smaller and plentiful caps, can be easy to incorporate bite sized pieces into a multitude of dishes that need a touch of its earthy aroma. While great in stir-fries, I much prefer adding maitake to soups due to the flavor that can be brought out into any broth you add this mushroom to.

*Make sure to cook it thoroughly as it may cause gastrointestinal distress if eaten raw.

It is a good source of several important nutrients, for a 100g (~3.5oz) serving you get: