Sauteed Maitake Mushrooms – A Couple Cooks

August 5, 2025

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Here’s how to cook maitake mushrooms with this easy sautéed recipe featuring garlic, soy sauce, and sesame oil! These earthy, peppery hen of the woods mushrooms make a tasty side dish or addition to stir-fries and noodle bowls.

I still remember the first time I spotted maitake mushrooms at my local grocery store: those feathery clusters look more like a sculpture than food! After years of experimenting with different mushroom varieties from button mushrooms to portobello mushrooms, I knew I had to try these.

The result? The maitake has an earthy, peppery flavor: and I’ve created a recipe that makes the most of this flavor as a delicious side dish or addition to pasta or grain bowls! Here’s what I’ve learned about preparing these beautiful, peppery mushrooms.

What is a maitake mushroom?

The maitake mushroom (Grifola frondosa) is an edible mushroom that grows at the base of trees; they’re light brown and grow in feathery clusters. Also known as a hen of the woods mushroom, it is native to North America, Europe and China. This type has been consumed for centuries in China and Japan; in fact, maitake means “dancing mushroom” in Japanese.

I’ve found these mushrooms at well-stocked grocery stores, health food markets, and farmers’ markets. Depending on your location, you might even be lucky enough to forage them yourself.

What does a maitake mushroom taste like? It has a strong earthy, peppery flavor and is best served cooked. When you cook them, be sure to offset them with robust savory and salty flavors.

Possible health benefits

Beyond their flavor, there might be health benefits to maitake mushrooms. Some studies have shown the maitake mushroom may be better than other fungi at preventing or treating cancer. This variety is also rich in antioxidants, vitamin B and C, and fiber, among other nutrients.

How to store and clean

Got your maitake mushrooms from the store or market? Great! Here’s how to store them once you bring them home, and clean them before cooking:

Store the mushrooms in a paper bag in the refrigerator (not produce drawer). You can leave them in the package they come in. But the best way to store mushrooms is in a paper bag, which allows them to breathe. Leave them in the main part of the refrigerator to get good airflow, not the produce drawer.
Clean them with a quick rinse. If you see any dirt, give the mushrooms a quick rinse. Just don’t soak them or they can become soggy.

How to cook maitake mushrooms

Maitake mushrooms have a robust, almost peppery flavor: so you need to offset that with lots of savory and salty flavors when cooking them. The sautéed maitake mushroom recipe below pairs them soy sauce, sesame oil and garlic in a Japanese-style preparation. Here are the basic steps (or jump to the recipe):

Use your fingers to pull them into 3-inch slices. No need to use a knife here! Just pull them apart with your fingers, which maintains the organic shapes.
Cook on medium high heat for 2 minutes on 1 side, then 1 on the other. We like using sesame oil (standard, not toasted).
Add seasonings and cook 1 minute. Minced garlic, soy sauce, and a hint of Sriracha.

Ways to serve maitake mushrooms

While maitake mushrooms are great as a simple side dish, I love incorporating them into larger meals. Here are my favorite serving suggestions:

Noodle bowls: Toss them with soba noodles for an instant dinner that Alex and I both love.
Stir fry: Add them to any vegetable stir-fry—they pair well with my cauliflower stir fry or tofu stir fry.
Pizza toppings: I love using them on mushroom pizza.
Ramen: Drop them into a steaming bowl of mushroom ramen for extra earthiness and texture.
Grain bowls: They make an excellent protein addition to quinoa or rice bowls, especially with some steamed vegetables.
Pasta dishes: I often add them to creamy mushroom pasta or toss them with simple garlic butter noodles and Parmesan.

Dietary notes

This mushroom recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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