Original recipe by Karen Aguiar


  • 3 lbs. fresh Maitake Frondosa mushrooms from Gourmet Mushrooms, chop into ¼” pieces.
  • 2 c. honey, plus ¼ c. to drizzle on final layer
  • 3 c. finely chopped walnuts
  • Unsalted butter, 3 Tbsp. to cook, plus 2 sticks for the phyllo dough
  • 3 tsp. of powdered cinnamon
  • 1 ½ tsp. powdered cardamom
  • 1 ½ tsp. sea salt
  • ¾ of orange juice or orange liquor
  • 3 tsp. of vanilla extract
  • One box of organic whole wheat phyllo dough sheets, follow instructions on box so phyllo dough is defrosted and brought to room temperature.

Divide chopped Maitake mushroom into 3 batches. Sauté batches separately for best results, do not crowd the pan or mushrooms will end up steaming and not browning.

For each batch of chopped Maitake mushroom filling:

  • In a cast iron pan, sauté chopped Maitake in 1 Tbsp. of butter on high heat until brown around the edges.
  • Drizzle 1/2 c. of honey over cooked mushrooms coating pieces well.
  • Add orange juice or flambé with orange liquor.
  • Add 1/2 tsp. of sea salt, 1 tsp of Cinnamon, and ½ tsp of Cardamom.
  • Add a 1 tsp. of vanilla extract.
  • Cook for a little longer for flavors to meld and to cook off any alcohol.
  • Sauté the remaining batches of Maitake, combining all batches in a bowl. Let cool before proceeding.

The original recipe uses whole wheat phyllo pastry dough sheets by the Fillo Factory (13”x18” sheets) 1 lb. box, 18 sheets of dough.

If you use smaller sized phyllo you may need more sheets to cover the entire pan.


  • Unroll dough flat. Divide the number of sheets of phyllo dough in half.
  • On a full-sized baker’s sheet pan, lay 2 sheets of dough down and paint with melted butter.
  • Sprinkle with finely chopped walnuts.
  • Continue layering the first 8 sheets, interspersed with melted butter and walnuts every two sheets.
  • After the first 8 sheets, spread the Maitaklava filling, evenly, and follow with the remaining sheets, two at a time, painting with butter and sprinkling with finely chopped walnuts until no sheets remain.
  • On the final, top layer of phyllo dough, paint with melted butter, sprinkle with finely chopped walnuts, and drizzle with honey.
  • Using a sharp knife, cutting all the way to the bottom layer, cut Maitaklava into equal rectangles, then cut each piece in half diagonally.
  • Bake at 350 degrees F, for 45 minutes, until top layer is browned.

Optional: add 1 cup of raisins or chopped apples and sauté with the Maitake. Or candied ginger, maybe use rosewater instead of orange juice or orange liquor…

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