Maitake mushrooms, also known as Hen of the Woods, are a cluster of fan-like, frilly caps that grow in tight layers. They have a robust, earthy flavor with a slightly spicy undertone. Maitake mushrooms have a tender yet firm texture that becomes wonderfully meaty when cooked.


Maitake Mushroom Risotto


  • 2 cups Maitake mushrooms, cleaned and separated into smaller clusters

  • 1 cup Arborio rice

  • 1/2 cup white wine (optional)

  • 4 cups vegetable or chicken broth, kept warm

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)


  1. In a large pan or skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

  2. Add the chopped onion and sauté for a few minutes until translucent.

  3. Stir in the Arborio rice and minced garlic, and cook for about 2 minutes until the rice becomes slightly translucent at the edges.

  4. If using, pour in the white wine and cook until it's mostly absorbed by the rice.

  5. Begin adding the warm broth, one ladleful at a time, stirring gently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (about 18-20 minutes).

  6. In a separate pan, heat the remaining tablespoon of butter over medium-high heat. Add the Maitake mushroom clusters and sauté for 4-5 minutes until they are golden and crisp around the edges.

  7. Once the risotto is cooked, stir in the grated Parmesan cheese and sautéed Maitake mushrooms. Season with salt and pepper to taste.

  8. Serve the Maitake mushroom risotto hot, garnished with chopped fresh parsley.

  9. The combination of creamy risotto and the flavorful, crisp Maitake mushrooms creates a satisfying and hearty dish.

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