The hen-of-the-woods mushroom, scientifically known as Maitake and commonly referred to in North America, is a delectable fungus that thrives in proximity to tree bases.
In the realm of culinary delights, this mushroom is highly regarded and cherished in Japanese cuisine. It boasts a delightful sweetness and a pleasing texture that complements a wide range of culinary creations.
Hen-of-the-woods mushrooms naturally flourish in the North Eastern USA, the mid-Atlantic states, and eastern Canada. However, they are rarely found in the northwestern and southeastern regions of the United States. They are also prevalent in Japan, as well as the temperate hardwood regions of China and Europe.
To cultivate this species indoors, the process begins with the use of rye grain as the spawn. This spawn is then transferred to sterilized hardwood sawdust, chips, or bran with appropriate supplements. Within 6 to 8 weeks after inoculation, the fruiting of this mushroom should commence. The result is typically the growth of one or two substantial clusters of these scrumptious and medicinal mushrooms!