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These Pickled Maitake Mushrooms (aka Hen of the woods mushrooms or Sheep’s head mushrooms) are hands down the best way to enjoy a bountiful year of fall foraging! Perfectly balanced tart with a hint of sweet makes for the perfect pickled mushroom side dish, appetizer or even to snack on right out of the fridge!
It was love at first bite for me and I’m not afraid to admit that I’ve already eaten 2 quart jars of these Pickled Maitake Mushrooms this year! So much for preserving them for later, right??
And let’s not ignore the fact that they are an absolutely breathtaking display in the jar – don’t you agree??
My mouth is watering as I type…..
I know this recipe may not intrigue manyof you, but for those of you whom share our passion for wild foraged mushrooms,this is recipe for Pickled Maitake Mushrooms will quickly become your favorite.
What are Maitake Mushrooms?
Grifola frondosa(formal, latin name) is apolyporemushroomthat grows in large size clusters at the base of oak trees predominately and/or dead stumps in late summer and fall (August, September, October and occasionally as late as November). You can occasionally find growing on the base of trees other than oaks, (like a maple tree) but it’s rare. They are a type of fungi that is a parasite that lives off the tree itself.
This edible mushroom is commonly known in North America and Europeashen of the woods,hen-of-the-woods,ram’s headandsheep’s head mushrooms. Their most common look-a-like is black staining polypores, which don’t taste wonderful but also are safe to eat.
Much like chicken of the woods mushrooms (which are a bright orange/yellow color that grow ON dead trees) I consider these to be a beginner mushroom, no need to consult expert guidance if you have a basic knowledge of mushroom identification.
It is also known by its Japanese namemaitake(舞茸, “dancing mushroom”) andis prized as aChinese and Japanese medicinal mushroom for it’s health benefits.
It is known for both boosting the immune system and inhibiting the growth of various types of cancer cells.Additionally, maitake mushrooms have ahypoglycemiceffect and may be beneficial for the management ofdiabetes.
Oh, and they taste AMAZING. Their earthy flavor makes them my favorite wild mushroom and I can’t wait all year to forage for this tender and delicious fungi! Now I’m craving their savory flavor, just thinking about them!!!
And even if you aren’t into foraging for mushrooms on your own, you can still make this amazing Hen of the Woods Recipe! You can typically find fresh cultivated Maitake Mushrooms at your local Asian grocery store, local grocery stores or try your local farmer’s markets. If you don’t see them, ASK!
How long does it take for these to pickle? Well, as hard as it is to wait – for good measure, give them at least 24 hours before you try them. The longer you wait the more tender their texture and flavorful the pickling with develop!
They will keep for MONTHS in the refrigerator, making them one of the easiest ways to preserve your bountiful harvest – that is if you can resist eating them all right away.
That is, if you can resist them, which obviously I can’t. This jar in the photo is the last one left of the 4 that I made this fall.
It’s taking me such extreme restraint to no eat them all.. right NOW.
And if you can’t hold back, don’t worry – these are 100% totally healthy so feel free to eat them all without any guilt!
Pickled Maitake Ingredients
These delicious marinated maitakes will become a family favorite, addictively delicous and a great way to preserve them in a unique umami flavor! This recipe also works for a variety of other mushrooms as well such as oyster mushrooms!
- Maitake Mushroomcleaned and divided into florettes/leaves
- Apple Cider Vinegaror red wine vinegar
- avocado oil, we don’t use extra virgin olive oil becuas it congeals when chilled, yuck!
- Roasted Red Peppers (jarred or homemade)chopped
- Onion
- Honey
- fresh parsely, chopped (can substitute bay leaf, fresh thyme sprigs, etc.)
- Garlic
- Fresh Chives, chopped
- Sea Salt
- Whole Black Peppercorns or ground black pepper
- organic dried oregano
- Crushed Red Pepper Flakes
How to make Pickled Maitake
This is one of the easiest maitake mushroom recipes to make, with just a few basic steps. Simply clean your mushrooms, by breaking them into feathery clusters of leaves and give them a quick rinse to remove any dirt, which typically is found on the underside of the cap or “fronds” – you can use as much of the main bottom stem as you wish, making sure it is tender by breaking it apart. Thicker stems can be cute into thin steaks or as thick as 3-inch slices.
Once your mushrooms are clean, par boil in a pot of boiling water over medium-high heat & remove with a slotted spoon to drain before submerging into the marinade, aka pickling brine.
If you like this Pickled Maitake Mushroom Recipe, try these other Wild Mushrooms:
- Breaded Maitake Mushrooms
- How to Can Maitake Hen of the Woods Mushrooms {Grifola Frondosa}
- 5 ways to Preserve Maitake Mushrooms
Pickled Maitake Mushrooms {aka Sheepshead or Hen of the Woods}
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Ingredients
- 8 cups Maitake Mushroom cleaned and divided into florettes/leaves
- 1 cup Apple Cider Vinegar or red wine vinegar
- 1/2 cup avocado oil
- 1/4 cup Roasted Red Peppers (jarred or homemade) chopped
- 1 small Onion
- 2 tablespoons Honey
- 2 tablespoons fresh parsely, chopped
- 2 cloves Garlic
- 1 tablespoon Fresh Chives, chopped
- 1 teaspoon Sea Salt
- 1/2 teaspoon Whole Black Peppercorns
- 1/4 teaspoon organic dried oregano
- 1 pinch Crushed Red Pepper Flakes
Instructions
In a medium sauce pot, fill 3/4 full with water. Bring to a boil over high heat.
Add cleaned maitake mushroom pieces and boil for 5 minutes. Drain, set aside to cool.
Combine remaining ingredients, add cooked mushrooms. Mix well.
Transfer to an airtight jar or other glass container. Store in the refrigerator. After 3 days you can enjoy them. They will keep for several weeks.
Notes
You can use olive oil in place of the avocado oil, but be advised it will congeal when refrigerated. Before eating your pickled mushrooms made with olive oil, you will want to let them come to room temperature first.
Avocado oil is a healthy, yet tasteless oil that does not congeal when cold.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
