Soft Tacos with Maitake Frondosa&#153 Mushrooms

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Makes 8. Serves 2-4


  • 8 oz. Maitake Frondosa™ mushrooms
  • 1 bunch green onions
  • 2 cloves garlic
  • 2 Tb. olive oil
  • 1 bunch Tuscan Kale or ½ small green cabbage (about two cups, measured after chopping)
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • Fresh ground pepper
  • 8 corn tortillas
  • ¼ cup fresh chopped cilantro
  • 1 cup cotijo cheese
  • Chipotle salsa (or other salsa of your choice)


  1.  Chop the Maitake Frondosa into pieces the size of an almond. Cut the whole green onion (green and white parts) into thin slices. Mince the garlic. Sauté all these in olive oil over medium heat until mushrooms begin to brown a little.
  2. Add cumin, salt and pepper, stir, then add kale (or cabbage) and ¼ cup water. Cover, reduce heat, and steam for 8 minutes. Remove lid and continue to stir until all water is evaporated. You want the greens to be completely wilted.
  3. Warm tortillas and fill with the mushroom mixture, top with salsa, cheese and fresh cilantro. The smoky flavor of the chipotle salsa is a particularly good match for the mushroom’s flavor.

Side Note:

Variations: Drained black beans will boost the protein content. Stir into mixture and warm thoroughly when lid is removed at the end.

If you have leftover roasted corn on the cob, cut the kernels off and add for a sweet and flavorful hit.

You can substitute minced Trumpet Royale mushrooms, or a mix of chopped Mycopia mushrooms, for the Maitake Frondosa.


5 thoughts on “Soft Tacos with Maitake Frondosa&#153 Mushrooms

    • Hi Colleen, we are happy to help! Store your mushrooms in the fridge with the bag cracked open. You can also keep them in a paper bag in the fridge if you prefer. If you feel like you can’t make it through the whole bag, saute or roast your left overs and freeze them. Enjoy!

  1. Great article, tuhogh it makes me jealous. Here in northwest Illinois, I’ve only found three Hens this year in very dried condition. It’s been a bad summer and fall for mushrooms even my chanterelle spot, reliable for years, went totally bereft.It’s a bit of an amateurish question, but wanted to ask what you mean by throroughly cleaning the mushroom: With maitake, do you run it under water, or try to avoid that, using just a brush?Really glad I found this site a few weeks ago. I’ll be a regular reader. For the pics, the education, and the RECIPES!Kent

    • Hi Seab,
      Our mushrooms our grow on a sterile oak based substrate so there is no need to wash them. Just cut into the size you want and cook. With wilds that you find outdoors we would recommend splitting it in half and quickly run it through some water, but do not soak the mushrooms. Basically, you just want to get off any unwanted critters and dirt. Good luck with your foraging!

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