Looking for an easy and tasty way to enjoy hen of the wood mushrooms? These seared maitake mushrooms cooked in a ginger‑teriyaki sauce finished with Japanese chili oil (la-yu), yuzu puree, and chives over steamed Japanese rice makes for an easy and satisfying weeknight bowl.
I like to dry sear the maitake mushrooms on a pan to bring out any excess moisture and also add a layer of smokiness from the charred bits and edges. The maitake mushrooms are then paired with a sweet‑savory sauce with ginger for an added warming zing and aroma.
Need the printable card right away? Click “Jump to Recipe” above and dive in.
Ingredients You’ll Need
- Maitake mushrooms – gently torn for smaller bites and extra texture
- Ginger – finely minced or grated for that warming zing
- Onions – thin half‑moons to add mellow sweetness
- Sake – boosts aroma and depth
- Mirin – adds a delicate sweetness
- Vegan butter - richness and extra flavor
- Soy sauce or tamari (for gluten‑free)
- Sugar for sweetness
- Salt, to taste
- Japanese chili oil, or la-yu
- Optional: Yuzu for brightness and tanginess
YUZU PASTE
FAQ
What are maitake mushrooms?
Also known as hen of the wood mushrooms, maitake mushrooms are distinct for their rippling fan shape and texture. These have a rich woody flavor and a somewhat meaty texture especially at the base/stalks for the mushrooms. Searing maitake mushrooms creates charred edges that add to the flavor and texture, that are delicious as-is with simple salt & pepper, but even more delicious with a sauce that pairs well.
Can I use other mushrooms instead?
Yes—if using mushrooms like shiitake, you can keep the caps whole for a meaty bite. If using king oyster mushrooms, you can slice these into smaller 1” thick pieces and even lightly slice a cross-hatch pattern on these. See my seared king oyster mushrooms recipe to see how I prepared these.
Why You’ll Love This Seared Mushroom Recipe
- Lots of umami flavor in 40 minutes or less
- Vegan with an easy gluten‑free option
- Dry searing pulls moisture out, creating a somewhat ‘meaty’ texture and even some crispy edges
- Versatile ginger‑teriyaki sauce works as a noodle topper (if you prefer noodles over rice!)
- Perfect intro if you’re wondering how to cook maitake mushrooms
Step‑by‑Step on How to Make This Recipe
Prepare the Maitake Mushrooms
- Side note: no need to rinse mushrooms—you can wipe them clean instead. I also usually skip even wiping them clean if they come in sealed packs.
- Slice 1/2-inch (1.25 cm) from the base of the mushrooms
- Carefully tear the maitake mushrooms into 2‑inch (5-cm) clusters.
- Heat a medium sized cast‑iron skillet or wok on medium‑high until hot.
- Spread mushrooms in a single layer. Press with a spatula, dry‑sear 3‑4 minutes per side or until lightly charred or brown around the edges.
- Add a pinch of salt. When lightly charred on one side, flip to sear the other side. Once done, remove from the pan and set aside.
- Repeat these step for the rest of the mushrooms.
Grating Ginger
- To get really finely grated ginger, I used a wasabi grater. If you don't have one, you can use a microplane or even mince garlic finely by hand using a knife.
- Using a wasabi grater yielded very fine ginger and even extracted a lot of juice, which I included as well.
Make the Sauce
- Lower the heat, add 1 tbsp vegan butter. Once melted, add thinly sliced onions; sauté until translucent.
- Stir in 1 tbsp minced ginger and mix with the onions.
- Add 1-2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 2-3 tsp sugar (depending on desired sweetness).
- Simmer for 1-2 minutes until the sauce starts to reduce.
Combine & Serve
- Add back the mushrooms then mix well into the sauce.
- Cook for 1 more minute and then taste the mushrooms. Feel free to add more soy sauce (for taste) and sugar (for sweetness), if desired.
- Serve the mushrooms over steamed rice. Finish with a generous drizzle of Japanese chili oil (la-yu), chopped chives or green onions, and yuzu puree, if desired. Enjoy!
MORE MUSHROOM RECIPES YOU'LL LOVE
Easy Seared Maitake Mushrooms with Ginger Teriyaki Sauce
Looking for an easy and tasty way to enjoy hen of the wood mushrooms? These seared maitake mushrooms cooked in a ginger‑teriyaki sauce finished with Japanese chili oil (la-yu), yuzu puree, and chives over steamed Japanese rice makes for an easy and satisfying weeknight bowl.
Ingredients
INGREDIENTS
- 17.5 oz maitake mushrooms
- Salt to taste
- 1 tbsp vegan butter
- 1 small onion thinly sliced
- 2 tbsp mirin
- 2 tbsp sake
- 1-2 tbsp soy sauce adjust to taste (see notes)
- 2-3 tsp sugar adjust to desired taste
- 1 tbsp finely grated ginger , plus juice (I used a wasabi grater!)
TO FINISH/SERVE
- Steamed japanese rice
- Drizzle Japanese layu or chili oil
- Chopped chives or green onions, for garnish
- 1 tbsp yuzu paste to finish
Instructions
Prepare the Maitake Mushrooms
- Side note: no need to rinse mushrooms—you can wipe them clean instead. I also usually skip even wiping them clean if they come in sealed packs.
- Slice 1/2-inch (1.25-cm) from the base of the mushrooms
- Carefully tear the maitake mushrooms into 2‑inch (5-cm) clusters.
- Heat a medium sized cast‑iron skillet or wok on medium‑high until hot.
- Spread mushrooms in a single layer. Press with a spatula, dry‑sear 3‑4 minutes per side or until lightly charred or brown around the edges.
- Add a pinch of salt. When lightly charred on one side, flip to sear the other side. Once done, remove from the pan and set aside.
- Repeat these step for the rest of the mushrooms.
Grating Ginger
- To get really finely grated ginger, I used a wasabi grater. If you don't have one, you can use a microplane or even mince garlic finely by hand using a knife.
- Using a wasabi grater yielded very fine ginger (almost like a paste) and even extracted a lot of juice, which I included as well.
Make the Sauce
- Lower the heat, add 1 tbsp vegan butter. Once melted, add thinly sliced onions; sauté until translucent.
- Stir in 1 tbsp minced ginger and mix with the onions.
- Add 1-2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 2-3 tsp sugar (depending on desired sweetness).
- Simmer for 1-2 minutes until the sauce starts to reduce.
Combine & Serve
- Add back the mushrooms then mix well into the sauce.
- Cook for 1 more minute and then taste the mushrooms. Feel free to add more soy sauce (for taste) and sugar (for sweetness), if desired.
- Serve the mushrooms over steamed rice. Finish with a generous drizzle of Japanese chili oil (la-yu), chopped chives or green onions, and yuzu puree, if desired. Enjoy!
Notes
How to prepare mushrooms: tearing increases surface area, creating charred edges faster.
- Swap mirin for more sake + ½ tsp sugar if needed.
- Gluten‑free? Use tamari and certified‑GF mirin.
- Leftovers reheat well too! You can simply reheat on a pan by stir-frying until hot. If you want to enjoy them a different way, try stuffing them into a bao for tomorrow’s lunch or pairing them with a salad!
NUTRITIONAL INFO
Serving: 1serving mushrooms | Calories: 158kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 462mg | Potassium: 586mg | Fiber: 2g | Sugar: 10g | Vitamin A: 179IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)
YOU CAN PIN THIS IMAGE
More Recipes You'll Love
