Fresh Hen of the Woods (Maitake) - 3 lb
Item #: MFH200
Our Price: $49.50



Take one look at a cluster of Hen of the Woods and you'll immediately know how this mushroom got its name.


Hen of the Woods (Grifola frondosa) is an unusual fungus that grows at the base of tree trunks, and can be extremely large. Its many caps are joined together and a large specimen can provide a feast for many people. Also known as Poule de Bois, Pied-de-griffon, Laubporling, and Grifo.


Visually stunning like a feathery tan ball, Hen of the Woods mushrooms have a fresh earthy taste like a walk in the Autumn woods. Hen of the Woods retains its flavor and texture, even after cooking. Also known as "maitake" in Japan, this delicious (and healthful) mushroom is suitable for all cooking methods.




One 3 lb bag

Product of USA



Find delicious recipes, visit the Earthy Delights Blog!


Chawan Mushi with Maitake Mushrooms
Chawan Mushi is a popular Japanese egg custard dish. In fact special China cups are made for preparing and serving the custard. The cups come with lids that are used to keep the custard warm for a while after it is served. In our recipe we have substituted ramekins for the traditional cups.
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Cream of Wild Mushroom Soup
Wild mushrooms can be mixed in any variation for this soup, letting your creativity blossom with every season.
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Polenta Corn Cakes with Mushrooms
Hen of the Woods mushrooms look like little pom poms, with feathery caps and a wonderful mild flavor. When cooked, the little pom poms crisp up and turn golden brown. They add a light earthy flavor to any dish.
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Wild Rice Baked with Almonds & Mushrooms
The legendary flavor of wild rice is paired with the mild, nutty-flavored Hen-of-the-Woods mushrooms. A real novelty to look at, they're delicious when sautéed and combined with rice. The "feathery" parts of the mushroom crisp up wonderfully.
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Cornish Game Hens with Wild Mushrooms, Chestnuts & Bacon
In the autumn, when the weather cools and a sharp nip is in the air, there's nothing more satisfying than deliciously old-fashioned comfort food. This updated classic will fill the whole house with a rich, mouth-watering aroma as it gently warms the kitchen.

Who cares if the leaves are falling? The earthiness of wild mushrooms, the mild sweetness of chestnuts and the savory flavor of braised game hens remind us that fall is the season when the summer's bounty is ready to enjoy with friends and family.
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Wild Mushroom Crepes with Duck Prosciutto, Sour Cream & Chutney
Crepes are an ideal canvas for featuring delicately flavored wild mushrooms, such as Chanterelles, Hen of the Woods (Maitake) or Hedgehogs These delicious savory crepes also make an excellent base for any variety of other toppings.
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Savory Mushroom and Gruyère Strata
This layered casserole, perfect for an easy, make-ahead brunch, but classy and substantial enough for a satisfying dinner, features savory cheeses, eggs, and a whole lot of hearty mushroom flavor.

Think of strata as nothing more than a savory bread pudding. It's easy to make and can even be prepared the night before and baked just before you're ready to serve it.

Stratas aren't as well known as other classic casseroles. Many people have never even heard of them. But stratas combine all the classic elements of breakfast - eggs, milk, bread and cheese - and you can easily add or change ingredients around to suit the contents of your pantry or your appetite!

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