Pickled Maitake Mushrooms {aka Sheep’s Head or Hen of the Woods}

It was love at first bite for me and I’m not afraid to admit that I’ve already eaten 2 quart jars of these Pickled Maitake Mushrooms this year! So much for preserving them for later, right??

And let’s not ignore the fact that they are an absolutely breathtaking display in the jar – don’t you agree??

My mouth is watering as I type…..

I know this recipe may not intrigue many of you, but for those of you whom share our passion for wild foraged mushrooms, this is recipe for Pickled Maitake Mushrooms will quickly become your favorite.

What are Maitake Mushrooms?

Grifola frondosa (formal, latin name) is a polypore mushroom that grows in clusters at the base of trees, particularly oaks in late summer and fall. The mushroom is commonly known in North America as hen of the woods, hen-of-the-woods, ram’s head and sheep’s head.

It is also known by its Japanese name maitake (舞茸, “dancing mushroom”) and is prized as a Chinese and Japanese medicinal mushroom f0r it’s health benefits.

It is known for both boosting the immune system and inhibiting the growth of various types of cancer cells. Additionally, maitake mushrooms have a hypoglycemic effect and may be beneficial for the management of diabetes.

Oh, and they taste AMAZING. Which is my most favorite part.

And even if you aren’t into foraging for mushrooms on your own, you can typically find fresh cultivated Maitake Mushrooms at your local Asian grocery store. If you don’t see them, ASK!

How long does it take for these to pickle? Well, as hard as it is to wait – give them at least 24 hours before you try them.

They will keep for MONTHS in the refrigerator, making them one of the easiest ways to preserve your bountiful harvest – that is if you can resist eating them all right away.

That is, if you can resist them, which obviously I can’t. This jar in the photo is the last one left of the 4 that I made this fall.

It’s taking me such extreme restraint to no eat them all.. right NOW.

And if you can’t hold back, don’t worry – these are 100% totally healthy so feel free to eat them all without any guilt!

5 from 1 vote

Pickled Maitake Mushrooms {aka Sheepshead or Hen of the Woods}

Print Recipe

Ingredients

• 8 cups Maitake Mushroom cleaned and divided into florettes/leaves
• 1 cup Organic Raw Apple Cider Vinegar (with mother) or red wine vinegar
• 1/2 cup avocado oil
• 1/4 cup Roasted Red Peppers (jarred or homemade) chopped
• 1 small Onion
• 2 tablespoons Honey
• 2 tablespoons fresh parsely, chopped
• 2 cloves Garlic
• 1 tablespoon Fresh Chives, chopped
• 1 teaspoon Sea Salt
• 1/2 teaspoon Whole Black Peppercorns
• 1/4 teaspoon organic dried oregano
• 1 pinch Crushed Red Pepper Flakes

Instructions

• In a medium sauce pot, fill 3/4 full with water. Bring to a boil over high heat.
• Add cleaned maitake mushroom pieces and boil for 5 minutes. Drain, set aside to cool.
• Combine remaining ingredients, add cooked mushrooms. Mix well.
• Transfer to an airtight jar or other glass container. Store in the refrigerator. After 3 days you can enjoy them. They will keep for several weeks.

Notes

You can use olive oil in place of the avocado oil, but be advised it will congeal when refrigerated. Before eating your pickled mushrooms made with olive oil, you will want to let them come to room temperature first.

Avocado oil is a healthy, yet tasteless oil that does not congeal when cold.