October 4, 2019

Seared Maitake Mushroom Steaks with Persimmon Salsa

I found it sitting at the base of a large, old oak tree- dinner. Fall heralds the arrival of maitake mushrooms, also known as hen of the woods, and they’re one of the tastiest wild mushrooms you’ll ever try. They’re large, meaty, and filled with umami flavors, so we decided to make seared maitake mushroom steaks with our first maitake of the year. To top off the heavy, crispy-on-the-outside, mushroom steaks, we made a sweet and fresh, bright persimmon salsa. It was a perfect meal, incapsulating Fall, without a pumpkin or apple in sight!

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Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.

About Maitake (AKA Hen of the Woods)

Maitake mushrooms (also called hen of the woods, ram’s head, sheep’s head, and dancing mushroom, scientific name Grifola frondosa) are a delicious polypore mushroom that can typically be found from September to November, most commonly at the base of oak trees (although I have found them on other hardwood trees). They grow in a branching, cauliflower-like shape, and are typically in clusters weighing between 3-10 lbs. (although they can get much larger – some say they’ve found ones up to 85lbs.!). The caps of maitake mushrooms are brown-grayish, the pores grayish-white, the flesh should be white (if not, it’s the wrong mushroom or it’s too old). Look for them primarily on oaks, typically the larger ones. I often find the ones with dead branches or somewhat distressed looking oaks are the ones that house maitakes- they can also sometimes be found on dead stumps.

Finding the First Maitake of the Year

It’s been a little bit of a warm Fall, so it wasn’t until the last week or so in September that I found my first hen of the woods. I had been walking through a patch of woods that was new to me, and marveling in the fact that nearly all of the trees were oaks. Hundreds and hundreds of potential maitake homes, but so far it had been too warm for the maitakes to settle to roost beneath the mighty oaks. Off in the distance, I spotted a stand of three large oaks, topped with some dead branches, and I worked my way through the undergrowth to them. After circling two of the trees, scanning the ground hopefully, before leaning back on the third tree and gazing up into it’s crown. I imagined, dreamily, of the maitakes that could inhabit this oak, imagined them clustering at the roots while I was standing. Mushrooms, of course, don’t have eyes, but if they did my view right now would be what those maitake looked up to. After a few minutes I turned to go, rotating my body and stepping- and jumping back to avoid three beautiful maitake clusters. Heart pounding, maitake season had begun!

About Fresh Persimmons

Persimmons are a fruit that you may find growing wild- they do, on the Eastern side of the United States- although they also frequent the grocery store shelves (which is where I got mine). Most of the persimmons available in the United States grocery stores are of the Japanese varieties (Fuyu and Haichiya). Fuyu persimmons (the ones I used here) are also known as non-astringent persimmons, and can be eaten fairly firm. Haichiya persimmons are paler, and look more heart-shaped than the tomato-shaped fuyu- they also should be allowed to soften fully to reduce their astringent taste. These sweet, plump fruit are in season from September through December, making them a great Fall and Winter fruit to add to your meal plan. With some of my extra persimmons after making this persimmon salsa, we made a simple crisp topped with oats and coconut, which we enjoyed with a scoop of vegan vanilla ice cream. It was divine!

Choosing the Right Persimmon

When choosing the best fuyu persimmons, look first for one with smooth, blemish-free orange skin, free of cracks. Next, find one that is firm to the touch, and not soft- while persimmons do soften as they ripen, they also ripen off the tree. Any softness on the persimmons in the store are likely bruising, not a sign of ripeness. Plus, our persimmon salsa uses fairly hard persimmons, so softness isn’t needed here.

To summarize, choose the persimmon that has:

Smooth, blemish-free, orange skin
Hard flesh with little to no give
Attached leaf cap on top

Feeling Fruity? Try one of these Fruit Recipes!

How to Make Seared Maitake Steaks with Persimmon Salsa

This stunning fall dish has two components- the seared maitake mushroom, and the persimmon salsa. The salsa is easy enough, you just chop all the ingredients and mix. Make sure you give it a taste, and adjust the flavors so you’re totally happy with them (a good salsa is all about finding that perfect balance of flavor).

The seared maitake mushroom steaks start with cutting the right piece. You want to cut through the mushroom vertically, so that it holds together well and you get that beautiful, branching, tree-like image. Depending on the size of your mushroom, that one cut might be all that’s needed, but if you’re dealing with a large maitake, cut two slices that are roughly 2 inches thick. Give it a good sprinkle of salt and pepper, and we’re on to cooking. Next we’re going to cook them in a large skillet with oil, and use a heavy object (like a cast iron skillet) as a weight to press down the mushroom as it cooks. This will both flatten your steak so it crisps up well, and it will push it closer to the heat, making sure the entire mushroom gets cooked through. After a lot of water comes out, you’ll get a nice sear on that side. Then just flip, wait a couple minutes, and you’re done. Top with that persimmon salsa and enjoy!