Grilled Thai Marinated Maitake Mushrooms

Ligia Lugo

Published:

October 25, 2022

Last Modified:

May 8, 2024

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Thai Marinated Maitake mushrooms are glistening with a flavorful Asian marinade and the grilled mushrooms hold together perfectly as hearty slices.

Front glamour view of a glistening grilled side dish.

Who thinks of grilling a nice thick slice of an earthy marinated mushroom that tastes like an Asian specialty. Not many, not often but they should. The mushrooms also pick up the nice color of the marinade.

Maitakes come to you as a big clump and for this dish, you make about 3/4″ thick slices straight through as you would a loaf of bread.

Maitake mushrooms are often one clump and they slice apart very easily and they also hold together with no problem for grilling.

Equipment Needed To Make Thai Marinated Maitake Mushrooms

Knife
Cutting Board
Blender
Casserole Dish
Measuring Cups and Spoons
Grill or Grill Pan

Ingredients

Fresh Maitake Mushrooms- Also known as hen of the woods mushrooms, they are the star of the show! Thickly sliced maitake mushrooms will soak up all of the savory Thai marinade in this recipe.
Olive Oil- Helps form an emulsion with the other liquids in the marinade, helping all the flavors come together.
Tamari- Tamari is a soy sauce-like condiment that adds savory flavor and umami to this recipe.
Wild Leeks or Scallions- Adds a sweet, oniony flavor to the marinade.
Maple Syrup- Balances out the salt and gives the marinade a touch of sweetness.
Curry Powder- Gives the maitake mushroom marinade a little kick of heat and helps balance the flavors.
Dry White Wine- White wine adds acidity and helps to bring out all of the flavors.
Sea Salt- For a nice salty flavor.
Ground Black Pepper- Adds a nice peppery flavor.

How To Make Grilled Thai Marinated Maitake Mushrooms

First, quickly run the mushrooms under water and then set them out on a paper towel. You don’t want them to soak up any of the water.

Mushrooms are absorbent and you want them to get as much of the marinade as possible. Then slice them as described above into nice thick slices for grilling. About 3/4″ thick.

Place in a large casserole for marinating. our the prepared marinade over the top. Cover the casserole with plastic wrap or the casserole lid and place in the refrigerator for about 4 hours.

I used my grill pan but you could sure grill these on an actual grill. You could also put your pan on the grill, or use aluminum foil, for smaller pieces so that they don’t fall through.

Is this a Hen of the Woods Recipe?

Yes! I forgot to mention that maitake mushrooms are also called Hen of the Woods. I bet you’ve heard of those.

They can be harvested in America on oak trees and can weigh several pounds and one oak tree can possibly have several hens.

If you’re lucky enough to know where there is a tree holding such hens, cherish it. Also, make sure it’s not on private land or in a state park. Foraging in those places is a big no-no.

Luckily we can order them on the internet and enjoy the deliciously edible mushrooms.

Can You Freeze This Maitake Mushroom Recipe?

Yes! Store your mushrooms in a freezer-safe airtight container in the freezer for 3 months. Allow the frozen mushrooms to thaw in the fridge overnight before reheating. You can also store grilled maitake mushrooms in an airtight container in the refrigerator, where they will last up to 5 days. To reheat, use a pan over medium heat until warmed through. You could also reheat them in the microwave or oven by placing them on a baking sheet at 350 degrees Fahrenheit until warmed.

When are Maitake mushrooms in season?

Maitake mushrooms are typically in season from late summer to early fall. However, you may be able to find them at your local grocery store or Asian markets year-round.