Maitake with Prosciutto Ham


  • 8oz. Mycopia Maitake Frondosa mushrooms
  • 4oz. package prosciutto


  1. Tear Maitake into little fans.
  2. Wrap the bottom of each with a little strip of prosciutto, no toothpick necessary.
  3. Brush exposed Maitake lightly with olive oil and bake at 400 degrees until browned, about 10-13 minutes.

Maitake Mushroom Hash

Maitake (2)

Roasted or sautéed mushrooms can be substituted for half of the potatoes in any recipe with a savings of about 50% of calories, or try this recipe for Maitake Mushroom Hash.

Serves two


  • 8 ounces Maitake Frondosa (or another MYCOPIA™ mushroom variety, Velvet Pioppini or Trumpet Royale)
  • 2 Tablespoons olive oil or butter
  • ¼ cup finely diced leek (white part) or sweet onion
  • ¼ teaspoon dried thyme (or more to taste)
  • ½ teaspoon Hungarian paprika (or more to taste)
  • ¼ teaspoon salt
  • A few grinds of black pepper
  • 1 teaspoon sherry or balsamic vinegar
  • 2 Tablespoons fresh parsley


  1. Chop the mushrooms to your desired size. Do you prefer “country fried potatoes” or “hash browns”? Sauté the leeks or onions and mushrooms over medium heat stirring frequently until they begin to soften.
  2. Add all the seasonings (except vinegar and fresh parsley), then reduce heat to low.
  3. Continue cooking until lightly browned and aromatic. Sprinkle with vinegar, stir, top with parsley and stir again. Very nice with an egg on top.

Barbequed Maitake Frondosa



  • 1 lb. Maitake Frondosa
  • 1/3 cup olive oil
  • 2 Tablespoons soy sauce
  • 1/2 bunch scallions, green and white parts (leave the white part whole and reserve the green part, thinly sliced for garnish)
  • 1 clove garlic, crushed and peeled
  • 2 teaspoons honey
  • 1 Tablespoon white wine
  • Salt and fresh ground pepper
  • 2 Tablespoons additional white wine for reduction sauce.


  1. Blend olive oil, soy sauce, whole pieces of scallion whites, whole garlic cloves, honey, 1 Tb. wine, Kosher salt and fresh ground black pepper in blender.
  2. Separate Maitake by hand tearing fronds leaving a little of the base attached to each, or if there is a firm center core, you can cut slabs.
  3. Place Maitake in a gallon ziplock plastic bag. Pour about 2/3 of the marinade over the mushrooms. Reserve the last 1/3 marinade for reduction sauce below. Turn the bag over gently to completely cover the mushrooms with marinade. Repeat the turning over as the marinade drains to the bottom of the bag. Allow to marinate overnight in refrigerator. If you are impatient like me, sauté a couple pieces with the marinade drizzled over in a hot cast iron skillet to get a taste preview.
  4. For reduction sauce: Place reserved marinade plus 2 Tb. white wine in a wide pan. Bring to boil and reduce for a few minutes until it coats back of spoon. Set aside, keeping warm.
  5. Barbecue the Maitake on a hot charcoal grill using a vegetable grill topper or basket to keep the mushroom pieces from falling through the grill. Flip the pieces over once one side begins to turn golden brown. You can also grill the mushrooms in a hot cast iron skillet.
  6. Serve by pouring the warm sauce over the mushrooms, or serve separately as a dipping sauce. Garnish with green onion slices.

Savory Mushroom Bread Pudding

bread pudding

Serves 8 as a side dish or up to 20 for an appetizer


  • About 4 cups, cubed, day old bread. Egg bread like challah works best. If using fresh bread, lay out on sheet pan and toast in 300 degree oven for about 15 minutes. Let cool before using.
  • 1 ½ Tablespoons extra-virgin olive oil
  • 1/2 pound chopped MYCOPIA Maitake Frondosa™ (2 pkgs.) or a mix of MYCOPIA varieites
  • 1 ½ Tablespoons chopped shallot
  • ½ dried thyme
  • 1 teaspoons chopped fresh sage
  • 1/4 cup slivered green onion
  • 3/4 cups each grated mature gouda and romano cheeses
  • a dash of Worcestershire sauce
  • a pinch of nutmeg
  • generous 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 5 large eggs
  • 1 ½ cups half and half


  1. Cube and dry the bread first. Sauté the mushrooms and shallot in the olive oil until mushrooms are just slightly browned, then stir in the herbs and green onion. Toss together with the cubed bread and cheeses.
  2. Mix the custard, then pour over the bread mixture. IMPORTANT: Let bread stand, folding every five minutes, until all of the custard is absorbed. Do not bake until the bread has taken up all (or almost all) of the liquid. This usually takes 15-20 minutes.
  3. Bake in buttered casserole or pan (8 x8) in a 350 degree oven for about 40 minutes.