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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Pickled Hen Of The Woods Mushrooms/Maitake

Jump to Recipe Print Recipe

minnesota hen of the woods maitake sheepshead ramshead mushroom

Like any mushroom, hens are best when picked very young. They’re certainly edible in their old age, even after they have released their spores, but these are going to be more prone to bug damage.

From my experience, hen of the woods will not have maggots until very old, but they will be preyed upon by slugs, who will carve large tunnels in them, and other bugs who like to chew them and leave powdery debris all over the place as they go.

The very young ones are a special treat, and it is rare you will find them in this state; they are tough to spot since they blend in. Should you find one in a very young state, with it’s leaves still tight together, hard as a rock….. there is only one recipe you need. You must try pickling them.

minnesota hen of the woods sheepshead ramshead mushroom

Our pickling subject, a beautiful baby hen.

The hen of the woods that I am showing you here is a great specimen, wonderful for pickling, but even this one is not as young and succulent they can be.

That baby hen had not even formed it’s leaves yet, they were only small buds poking out from a giant base. When I pulled the leaves apart, they looked much more like club or clavaria mushrooms than a hen of the woods.

It was a giant baby hen, the youngest one I had ever seen, and it was still around 8-9 lbs. It was brought in by the first forager I ever met, a bit of a recluse of an old man; I will call him L. A retiree, L is so fond of hunting mushrooms and selling them to restaurants that he purchased a plane so that he could fly around to different woods, bringing his scores back into the Twin Cities.

He is a bit of an unsung hero to me, a retired guy who likes to be in nature, and a man who has provided wonderful things to restaurants since before I was a twinkle in the eyes of my parents.

This year I spoke to him via phone with some unfortunate news. I had to inform him we can’t buy mushrooms anymore. He was sad, and so was I, and he himself had just spent thousands of dollars flying out to Oregon to take a mushroom certification course so that he would be able to sell to restaurants. When he got to the course, he was informed that it was only for morels, and that no other mushrooms can be sold!

Anywho, don’t sleep on pickling the hen of the woods, they are some of the best wild mushroom pickles you can make. As always, you can add other flavors and herbs to your pickle liquid, make the recipe your own and find combos that you like.

minnesota hen of the woods maitake sheepshead ramshead mushroom

Pickled hens, perfect for eating with cheese and beer while watching caveman sporting events this winter.

minnesota hen of the woods maitake sheepshead ramshead mushroom
Print Recipe
4.82 from 54 votes

Pickled Hen of the Woods

Basic pickled hen of the woods mushrooms. Makes two pint canning jars, scale as needed. This is only a basic guide, play around with the recipe and make your own. That being said, if you're unsure about ph levels and pickling, use a ph tester and aim for a level below 4.2 if you change the water-vinegar ratio.

Ingredients

  • 1 lb very young hen of the woods
  • 3 cups water
  • 1.5 tsp salt
  • 1-2 large cloves of garlic
  • A few sprigs of fresh thyme
  • Two dried bay leaves
  • 1 cup of champagne or white wine vinegar

Instructions

  • First trim and clean your hen of the woods, separating it into small leaves
  • Bring the water, salt, garlic, and herbs to a boil in a large pot. Add the mushrooms, cover and cook until the mushrooms are wilted and cooked through, about 5-10 minutes
  • When the mushrooms are cooked, add the vinegar
  • Lastly, pack your canning jars full of the mushrooms and then top the jars off with the pickling liquid
  • If you want to process them in a a water bath canner, you can do so for 15 minutes.

Notes

The best pickled hen of the woods will be young, clean mushrooms. Resist the urge to pickle giant hens as they're generally tough. Save larger hens for making duxelles.

More 

Hen of the Woods or Maitake Mushroom

Related

Previous Post: « Channeling Michel Bras: The Little Gargouillou
Next Post: The Forager’s Guide to Wild Grapes »

Reader Interactions

Comments

  1. Dan Farmer

    September 19, 2013 at 12:46 pm

    I have been out every day this week looking for hens or whatever else I can find, now that the fall rains have begun, but so far, no luck. I don’t think the season is over yet, though. At least, I hope not.

    Reply
  2. Eric

    November 24, 2014 at 10:47 am

    How long do they keep if you do the water bath for 15 minutes?

    Reply
    • Alan Bergo

      November 24, 2014 at 11:42 am

      Hi Eric, they will keep for a very long time, I’ve eaten them a year or two year after canning, as long a you don’t mess with the amounts of vinegar, there is no problem. You can add spices and seasonings if you like, or add more vinegar if you like more zip, don’t decrease it though since it is a preservative.

      Reply
      • Eric

        February 8, 2015 at 7:59 pm

        5 stars
        I have been scouting new mushroom spots and actually found old hen of the woods around the oaks, ( this is in the dead of winter) never thought I would, but found 4 different ones now.( small but positive ID). But any hoo, do you use any alum in pickling, hear different stories if its good for you or not.

        Reply
        • Alan Bergo

          February 28, 2015 at 11:04 pm

          Hi Eric, I don’t find the use of alum needed in pickling. Some like to use it though, I know. I don’t have an angle on it’s health effects, I’d google that.

          Reply
          • Eric N.

            October 26, 2018 at 6:04 pm

            5 stars
            I’ve found several dried out hens. What do you recommend I do to them to fix their wind dried state prior to pickling (or maybe conserva would be better?) also had some maggots but I can’t really be picky when it come to hens.

          • Alan Bergo

            October 27, 2018 at 9:55 am

            I would reccomend blanching in lightly salted water. from there you can do whatever you want. No promises though since dried out hens can be hard to work with, you might be better off looking for new ones, or remembering the trees for next year.

      • Tyler

        September 30, 2015 at 10:34 pm

        5 stars
        Is this a shelf stable recipie then?

        Reply
        • Alan Bergo

          October 14, 2015 at 11:26 am

          Yes. Make sure to fill the jars up to the very top with liquid, and make sure the mushrooms are completely covered with liquid if you don’t process them in s water bath. If you’re new to canning, use a ph tester.

          Reply
  3. Pasha

    August 6, 2015 at 6:27 pm

    5 stars
    I’ve just come home with a lovey, young Black Staining Polypore – Meripilus sumstinei – the smell is intensely ‘mushroomy’ …. makes me salivate… I had hoped that you might have some thoughts here on how to preserve it / cook it…… I always do your pickled Grifola frondosa – delicious throughout the year – I use the technique you talked about a year or so ago – lightly pickling/cooking them – them in small jars and filling them to the brim – sealing and inverting – works a charm. I also – use Hen to make jerky – I love it…… I wonder you might have up your sleeve regarding my ‘little’ Meripilus?????

    Reply
    • Alan Bergo

      August 12, 2015 at 11:54 am

      Hi Pasha, since mushrooms like these tend to get tough after a heavy sear, I would brown it lightly in butter, then add some wine, stock and herbs, and braise until tender.

      Reply
  4. Penny

    October 10, 2016 at 5:33 pm

    5 stars
    Can you pressure can the hen of the woods mushrooms.

    Reply
    • Alan Bergo

      December 6, 2016 at 9:26 am

      Yes.

      Reply
  5. Susan Bullis

    September 20, 2018 at 1:27 pm

    5 stars
    Found a beautiful young hen (maitake) today Sept.20 in northern Wisconsin. Perfect!
    Love your blog!

    Reply
    • Alan Bergo

      September 25, 2018 at 10:05 am

      Congrats, and thanks.

      Reply
      • Luciano Zecchin

        October 8, 2018 at 12:24 pm

        5 stars
        In pressure canning hen of the woods how long and at what pressure for pint jars? What is the vinegar and water content?do you boil them first or will the pressure cook them?. Thanks for up your help. Unfortunately I thought of this as I’m cleaning 50 lbs of hen of the woods.

        Reply
        • Alan Bergo

          October 8, 2018 at 3:08 pm

          If you pressure can hen of the woods, you wouldn’t even need vinegar since the temp gets above 248F. As far as the pressure and time, you’re on your own as I don’t pressure can. I would compare to recipes that use pressure canners to process venison and game meat, since they’re similar here to mushrooms. Blanch the mushrooms first in salted water, preferably with some herbs in it, or just use vegeatble stock, make sure to use a bit of salt to taste in it though, otherwise they’ll be bland. Good luck.

          Reply
  6. Amy Massey

    October 8, 2018 at 5:03 pm

    5 stars
    Hi There – In trying to read through the Q&A, I couldn’t determine if this is OK to jar and refrigerate the pickled mushrooms. I’ve never canned (and am not that interested). Is there a frig life?

    Reply
    • Alan Bergo

      October 8, 2018 at 5:11 pm

      Hi Amy. Food in a pickling liquid will be completely safe in the fridge, as long as it is covered by the pickling liquid. If you refrigerate your pickles, you can even use less vinegar in the solution. See my recipe for conserve on that, which can also be canned. In the fridge, this recipe will last a long time…under the liquid they’d likely be fine until the next season, but I don’t usually keep pickles that long.

      Reply
  7. Melissa Baker

    October 14, 2018 at 6:05 am

    5 stars
    Would apple cider vinegar or plain white vinegar work as well in this recipe?

    Reply
    • Alan Bergo

      October 18, 2018 at 12:35 pm

      You can use any vinegar really, but regular white vinegar is very aggressive/strong tasting.

      Reply
  8. Chris

    October 16, 2018 at 12:29 pm

    5 stars
    How long do you have to wait after canning to eat them?

    Reply
    • Alan Bergo

      October 18, 2018 at 12:30 pm

      Technically you could eat them while they’re still warm from the canning process, but they’ll be better after a week or so.

      Reply
  9. Sarah Steele

    October 25, 2018 at 3:06 pm

    5 stars
    Thank you for the advice and idea!! My mom (God love her out there with her boots on at 72!!) brought home two smallish hens for me last week. I carefully cleaned them both, and ended up with about 4.5lb cleaned.

    Using your recipe (I added fresh oregano as well) I cooked them up. I decided to go with half pints, as many will be Christmas Gifts this year. Ended up with 12 wide mouth half pints in the canner and an extra half pint for us to snack on. (We are a canning household – this a small project to us!!)

    We ended up straining the leftover brine and using it to “fridge pickle” a few red onions. I could NOT bear to pour it all away! Has anyone else done anything fun or cool with the brine?

    Reply
    • Alan Bergo

      October 26, 2018 at 3:07 pm

      You can sure save brine, and if you have something to do with it, more power to you. I find that if I start saving every little thing though, my fridge becomes filled with all sorts of wierd things that don’t have a home, and eventually I get ticked off and throw them all out.

      Reply
  10. Keith

    October 30, 2018 at 7:44 pm

    5 stars
    Found probably my last hen this weekend. It was very young. I made this recipe and it was amazing. Instead of adding water, I put in sauce pan with salt and herbs on a very low heat and stirred every 7-8 minutes. In about 20 minutes, there was enough liquid to cover all the hen pieces. I then drained and measured the liquid and added 1 part vinegar to the hen “broth”. The concentrated brine was the color of a light ice tea and tasted great. I think this will be my go to method from now on. Thanks for the recipe!

    Reply
  11. Joyce

    November 16, 2018 at 4:38 pm

    Do you have pickling directions for a beginner.? I have never canned anything and don’t know what a water bath is, but I have a large hen of the woods growing on a white oak in my yard in NC.

    Reply
    • Alan Bergo

      November 17, 2018 at 2:09 pm

      Google how to can with a water bath. It’s very straightforward.

      Reply
  12. Julje

    March 24, 2019 at 3:46 pm

    5 stars
    I FROZE a BEAUTIFUL HEN Last Fall .
    Can I thaw and pickle it?

    Reply
    • Alan Bergo

      March 30, 2019 at 9:12 am

      Yes, but you froze it raw, you should be cooking them before freezing in the future, they’ll taste better.

      Reply
      • Rich

        September 29, 2020 at 12:01 pm

        5 stars
        I have found that as long as you go straight from freezer to pan or pot (skip the thawing process), you can maintain the texture and flavor of hens that were frozen raw.

        Reply
        • Alan Bergo

          September 29, 2020 at 12:04 pm

          5 stars
          Thanks Rich. I haven’t tried it. My .02: hens are big and fluffy, and even after cleaning and cutting into smaller pieces, raw mushrooms take up a lot of room in the freezer compared to if they’re cooked and vacuum packed, they also get freezer burn a lot easier. If it works though (and if you have the space) do it!

          Reply
  13. Mary Coates

    March 7, 2020 at 3:32 pm

    5 stars
    This is a delicious recipe, glad to have come upon it. Thanks!

    Reply
    • Alan Bergo

      March 7, 2020 at 3:41 pm

      You’re welcome. It’s served me well for years, and many other people too now.

      Reply
  14. Trisa

    July 27, 2020 at 9:37 am

    5 stars
    Last fall I cleaned (but didn’t boil) a very large hen of the woods. Froze, ate, and dehydrated pounds. Had a lot left so put it in straight apple cider vinegar- like you would to make any medicinal tincture.
    3 months later I strained out the mushroom, bottled the tincture, left it capped in the root cellar. 9 months have passed. All the ‘tincture’ is from the same ‘batch’ but an apple cider mother has formed in one bottle, one bottle is very cloudy, and one bottle exploded! So, I need some expert advice…. thank you!

    Reply
  15. phill

    October 10, 2020 at 9:33 pm

    5 stars
    can the water be replaced with white wine and would the vinegar over power the taste of the wine?

    Reply
    • Alan Bergo

      October 11, 2020 at 8:31 am

      Sure, and yes the vinegar will overpower it. It might make a nice variation though, try it out!

      Reply
      • Phill

        October 11, 2020 at 10:22 pm

        5 stars
        thanks for getting back to me and i will try it and keep you posted on the taste

        Reply
  16. Lauri

    February 22, 2021 at 12:33 pm

    5 stars
    The pickled maitake turned out great! I toss them into different dishes, on salads, or as a side with a meal.
    After I opened the first jar I added a jalapeno – just a personal preference.

    Reply
    • Alan Bergo

      February 22, 2021 at 12:43 pm

      Glad you liked them Lauri.

      Reply
  17. ilona

    October 4, 2021 at 7:59 pm

    I have been enjoying your site! Quick queries: After the water & herbs boil, does one lower the heat after adding the mushrooms? I did so instinctively but wasn’t sure if that is what you had in mind. Also, I imagined that one removes the pot from the heat before adding vinegar. Finally, the brine turned brownish in the pot — not sure if it’s supposed to do that or if that means I didn’t clean the ‘shrooms impeccably (I probably didn’t!)

    Reply

Trackbacks

  1. hegdgehog mushroom recipe for conserve says:
    January 28, 2014 at 1:19 am

    5 stars
    […] I’ve posted and written about a number of different ways to preserve wild mushrooms. There really is no substitute for fresh mushrooms in everyday cooking, but we can get pretty close. Of course they can always be pickled for long term storage, using a liquid with a ph less that 4.2, such as in my recipe for pickled hen of the woods here. […]

    Reply
  2. recipe for beef tartare with ramp vinaigrette and pickled hen of the woods says:
    April 6, 2014 at 9:09 am

    […] Pickled maitake mushrooms/hen of the woods, to garnish. See a recipe for pickled maitake here. […]

    Reply
  3. recipe for beef carpaccio with watercress sauce and pickled hen of the woods says:
    April 6, 2014 at 10:16 am

    […] 2 oz pickled hen of the woods mushrooms, see a recipe for those here […]

    Reply
  4. Brussels Sprouts with Pickled Hen of the Woods Mushrooms says:
    April 29, 2014 at 10:11 am

    5 stars
    […] 1/2 cup pickled hen of the woods, chopped, plus 2 tbsp of their pickling liquid (basic recipe for pickled hens here) […]

    Reply
  5. Magic in the woods- A collaborative cooking and foraging project with Chris Bohnhoff Photography and Alan Bergo says:
    August 3, 2014 at 8:17 am

    […] Pickled maitake mushrooms recipe here (optional recipe here) […]

    Reply
  6. Hunting and cooking hen of the woods mushrooms, maitake, or grifola frondosa says:
    November 30, 2014 at 7:53 pm

    5 stars
    […] they’re very similar to chicken of the woods, so I treat them both the same-I either pickle, or saute and freeze them for later use. I know that some people dry and powder them, and you could […]

    Reply
  7. Auntie Beak’s Place » Camp Yawgoog says:
    October 27, 2018 at 8:27 pm

    5 stars
    […] going to try something different with it this year; pickling and canning. I found a nice recipe for Pickled Hen of the Woods at the Forager Chef website. Perfect for a charcuterie or […]

    Reply

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Alan Bergo
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

#itcamefromthepond #cattail #rhizomes #foraging #typhalatifolia
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
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Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
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