Maitake mushrooms, also known as “hen of the woods,” were a bit of a mystery to me at first. I’d seen them in the wild and occasionally at the store, but growing them at home?
That sounded like a challenge.
Still, with their rich, savory flavor and numerous health benefits, I couldn’t resist giving it a try.
Spoiler alert: it turned out to be easier than I expected, and now I have a steady supply of these delicious mushrooms right at home. Let me walk you through the process.
Why Grow Maitake Mushrooms?
Maitake mushrooms are revered for their flavor, often described as earthy and umami-rich, making them perfect for soups, stir-fries, or even just sautéed in butter.
But they’re more than just tasty—they’re packed with health benefits.
Maitake mushrooms are high in antioxidants, vitamins B and D, and have been studied for their potential to boost the immune system and lower blood pressure.
In fact, their medicinal properties were one of the reasons I decided to grow them.
Knowing I could have a superfood growing in my own home was pretty exciting, and the challenge of cultivating a more “gourmet” mushroom was a fun new adventure for me.
What You’ll Need to Get Started
Maitake mushrooms are traditionally grown on hardwood logs, but growing them indoors requires a bit more of a controlled environment. Here’s what I gathered to get started:
- Substrate: Hardwood sawdust or a supplemented sawdust block is ideal for Maitake. I used a pre-supplemented sawdust block for ease.
- Maitake mushroom spawn: Easily available online from reliable suppliers.
- Grow bag: A breathable grow bag allows for air exchange while keeping contaminants out.
- Spray bottle: For misting and maintaining humidity.
- Thermometer and hygrometer: To monitor temperature and humidity.
- Optional: A humidifier to keep moisture levels consistent.
Step-by-Step Guide to Growing Maitake Mushrooms
Step 1: Preparing the Substrate
Maitake mushrooms are hardwood lovers, so you’ll need a hardwood-based substrate for growing them indoors.
I opted for a pre-supplemented sawdust block, which saves a lot of time compared to mixing your own.
If you’re feeling adventurous, you can make your own using hardwood sawdust mixed with wheat bran for added nutrients.
If you decide to prepare your own, remember that sterilization is key.
I used a pressure cooker to sterilize the substrate, heating it to 121°C (250°F) for about 90 minutes. After sterilization, I let it cool down completely before moving on to inoculation.
Step 2: Inoculating the Substrate
Once the substrate was ready, I inoculated it with Maitake mushroom spawn.
Using sterile gloves, I broke up the spawn and mixed it evenly into the sawdust block.
Maitake mushrooms take a bit longer to colonize compared to other varieties, so patience is important here.
After mixing in the spawn, I sealed the grow bag, making sure the filter patch was exposed to allow for proper air exchange.
I placed the bag in a warm, dark area to incubate, keeping the temperature around 20°C to 24°C (68°F to 75°F).
Maitake mushrooms aren’t particularly fast growers, so this part requires a little more patience.
Step 3: Incubation and Colonization
The colonization stage can take a bit longer for Maitake mushrooms, usually about 4-6 weeks.
During this time, the mycelium (the root-like structure of the mushrooms) spreads throughout the substrate, turning it white as it grows.
One thing I learned during this stage is not to disturb the bag too much. Just let it sit in a dark, stable environment, and check on it periodically to make sure the temperature and humidity levels are consistent.
Step 4: Fruiting
Once the substrate is fully colonized, it’s time to encourage the mushrooms to start fruiting.
Maitake mushrooms need cooler temperatures for fruiting, so I moved the grow bag to a cooler spot, around 16°C to 18°C (60°F to 65°F), and started misting it daily to keep the humidity up.
I also cut a few small slits in the bag to give the mushrooms room to grow out.
Within a couple of weeks, I started seeing small clusters of Maitake mushrooms, or “pins,” forming on the surface. This is when things start to get exciting!
Step 5: Harvesting
Maitake mushrooms grow in large clusters, and they can get pretty big.
I harvested mine when the clusters were still tightly packed but had started to fan out.
To harvest, I gently twisted the base of the cluster and pulled it out of the substrate.
Maitake mushrooms are dense and meaty, so a little goes a long way.
After my first harvest, I continued misting the grow bag, and within a few weeks, I got a second flush of mushrooms.
Maitake is a bit slower than other mushrooms, but the yield is worth the wait.
Best Practices for Growing Maitake Mushrooms
- Patience is Key: Maitake mushrooms are slow growers. From inoculation to harvest, it can take anywhere from 6 to 12 weeks, so don’t rush the process.
- Cool Temperatures: Maitake mushrooms prefer cooler conditions during the fruiting stage, around 16°C to 18°C (60°F to 65°F). Keeping the grow area cool is crucial to triggering fruiting.
- High Humidity: Like most mushrooms, Maitake loves high humidity. I kept the humidity around 85-90%, misting the grow bag daily to maintain moisture.
- Multiple Flushes: Don’t stop after the first harvest. Maitake mushrooms can produce multiple flushes, so keep caring for the substrate, and you’ll get more mushrooms in a few weeks.
Health Benefits of Maitake Mushrooms
Maitake mushrooms are not only delicious but are also a powerhouse of nutrients. They’re packed with antioxidants, vitamins B and D, and are known for their immune-boosting properties.
There’s research that suggests Maitake mushrooms can help regulate blood sugar and lower cholesterol, making them a great addition to a healthy diet.
In traditional Chinese and Japanese medicine, Maitake has been used for centuries to support the immune system and promote overall well-being.
Some studies even suggest that they may have anti-cancer properties, although more research is needed in this area.
My Personal Experience Growing Maitake Mushrooms
Growing Maitake mushrooms was a bit more of a challenge compared to faster-growing varieties like oysters or button mushrooms, but the payoff was worth it.
They’re slower to colonize and fruit, but the large, dense clusters of mushrooms you get at the end make it all worthwhile.
One thing I found tricky was maintaining the cooler temperatures needed for fruiting.
Since Maitake prefers cooler conditions, I had to move my grow bag to a basement, which worked out great.
Keeping the humidity up was another challenge, but misting regularly helped prevent the mushrooms from drying out.
When it came time to harvest, I was amazed by how large the clusters were.
The mushrooms were meaty and full of flavor, perfect for adding to soups or simply sautéing with garlic and butter.
Overall, growing Maitake mushrooms was a fun and rewarding experience, and I’d definitely recommend it if you’re looking for a gourmet mushroom to try at home.