🍄 Hen of the Woods (Grifola frondosa)

Hen of the Woods, also called maitake (“dancing mushroom” in Japanese), is one of the most rewarding wild mushrooms to find. Growing in large, layered clusters at the base of hardwood trees—especially oaks—this mushroom resembles the ruffled feathers of a hen. Its overlapping fronds range from gray to brown, while the underside is white with tiny pores instead of gills.

Hen of the Woods (Grifola frondosa)

When & Where to Find It

• Season: Late summer through late fall, often after a good soaking rain.

• Habitat: At the base of living or dead hardwoods (especially oak, but also maple or beech).

• Growth Habit: Forms dense, rosette-like clusters that can weigh anywhere from a couple of pounds to over 40 pounds.

Identification Tips

• Overlapping, spoon-shaped caps in shades of gray, tan, or brown.

• White pore surface on the underside (not gills).

• Firm, white interior flesh.

• Grows from a single branching base.

  

  Hen of the Woods (Grifola frondosa)

  
  

Look-Alikes

• Berkeley’s Polypore (Bondarzewia berkeleyi) – Much larger, with smooth, creamy-white shelves instead of ruffled gray-brown fronds. Edible but tougher.

  

  Berkeley’s Polypore

• Black-Staining Polypore (Meripilus sumstinei) – Similar rosette shape, but bruises black when handled. Edible when very young, though less desirable.

Black-Staining Polypore

Foraging Notes

• Hen of the Woods often returns to the same spot year after year—mark the tree and check it each season.

• Cut the mushroom at the base to allow the underground mycelium to continue fruiting in the future.

• Best eaten fresh, but can also be dried or frozen for long-term storage.

Kitchen Use

Hen of the Woods has a rich, earthy flavor and a meaty texture that holds up well in cooking. It’s excellent roasted, sautéed, or simmered into soups and broths.

⚠️ Safety Note: While Hen of the Woods is considered a choice edible, always confirm identification with multiple reliable sources before eating. Try a small portion first, as individual sensitivities can vary.

🍳 Simple Roasted Hen of the Woods Recipe

Ingredients:

• 1–2 pounds fresh Hen of the Woods

• 2–3 tablespoons olive oil (or melted butter)

• 2–3 cloves garlic, minced

• Salt & black pepper, to taste

• Fresh herbs (like thyme or parsley), optional

Instructions:

1. Preheat oven to 400°F (200°C).

2. Clean the mushroom by brushing off dirt or using a damp cloth (avoid soaking in water). Trim tough base.

3. Break the mushroom into smaller fronds or clusters.

4. Toss with olive oil, garlic, salt, and pepper.

5. Spread on a baking sheet in a single layer.

6. Roast for 20–25 minutes, stirring halfway, until edges are crispy and golden.

7. Sprinkle with fresh herbs before serving.

🧺 Preserving Hen of the Woods

Drying:

1. Slice fronds into uniform pieces.

2. Arrange in a single layer on dehydrator trays or a wire rack.

3. Dry at 110–120°F until completely brittle (6–12 hours).

4. Store in an airtight jar away from light. 👉 To use: Rehydrate in warm water for soups, stews, or stir-fries.

Freezing:

1. Clean and break into bite-sized clusters.

2. Sauté briefly in a little oil until just tender.

3. Let cool, then freeze in airtight bags or containers. 👉 To use: Add directly to dishes without thawing.

🌿 Forager’s Tip Box: Hen of the Woods

• Best Season: Late summer through fall after steady rains.

• Where to Look: At the base of mature hardwoods, especially oak.

• Harvesting: Cut at the base, leave some behind, and revisit the same tree yearly.

• Cooking Tip: Roast or sauté to bring out rich, meaty flavor—pairs well with garlic, butter, and herbs.

• Preserve It: Dry for long storage or par-cook and freeze for quick meals later.