Maitake Mushroom: A Marvel of Nature

Posted by Emily van Oosterom on

The Maitake mushroom, also known as Grifola frondosa, is a marvel of nature that has found its place in both our kitchens and medicine cabinets. Its fame as a culinary delicacy is matched by its historical and contemporary use in herbal medicine, thanks to its range of beneficial compounds.

History and Folklore of Maitake Mushrooms

The Maitake mushroom is native to the northeastern part of Japan and the eastern part of North America. In Japanese, "Maitake" translates to "dancing mushroom" because people who found these mushrooms growing in the wild would dance with joy because of their value and numerous health benefits.

Maitake mushrooms have been a part of the human diet for thousands of years. They have been used in traditional Chinese and Japanese medicine to enhance the immune system, regulate blood sugar and blood pressure, and improve overall health and vitality.

Traditional Usage of Maitake Mushrooms

Historically, Maitake has been used in traditional Chinese and Japanese herbalism to support the immune system. Traditional practitioners believed that Maitake could enhance qi, the vital life force in the body. It was also used to treat conditions such as hypertension and diabetes.

In terms of culinary use, Maitake has a rich, earthy taste and a meaty texture, making it a versatile ingredient in a variety of dishes. In Japan, it's often used in stir-fries, soups, and stews.

Current Usage of Maitake Mushrooms

Today, Maitake is still cherished for its culinary and medicinal properties. In the kitchen, it's a favourite among chefs for its flavour-enhancing properties. It's used in a variety of dishes, from stir-fries and soups to sauces and even desserts.

In the world of wellness and herbal medicine, Maitake is recognised for its potential health benefits, particularly for its immune-supporting properties. It is widely used in dietary supplements and is often combined with other medicinal mushrooms for enhanced benefits.

Cultivation, Harvesting, and Processing of Maitake Mushrooms

Maitake mushrooms are typically grown on substrates like sawdust or grain-based products. They grow in clusters and can reach impressive sizes, sometimes weighing over 50 pounds. The best time to harvest Maitake is in the late summer and fall when the fruiting bodies have fully developed but are still tender.

After harvesting, Maitake mushrooms can be used fresh, or they can be dried for long-term storage. Drying is a common processing method, as it allows for the preservation and concentration of the mushrooms' beneficial compounds.

Medicinal Benefits of Maitake Mushrooms

Maitake mushrooms are packed with therapeutic compounds, including beta-glucans, which are known for their immune-supporting properties. 

Immune Support: Maitake mushrooms are rich in complex polysaccharides known as beta-glucans. These compounds are recognised by specific receptors on immune cells, including macrophages, neutrophils, and natural killer cells. When these receptors are engaged, it triggers a cascade of events that results in enhanced immune response. For example, macrophages and neutrophils become more efficient at engulfing and destroying pathogens, while natural killer cells have increased activity against infected cells and cancer cells. Beta-glucans can modulate immune response by influencing the production of various cytokines, proteins that orchestrate the immune response.

Blood Sugar Regulation: Maitake mushrooms have been found to contain compounds that may help manage blood sugar levels. This includes alpha-glucosidase inhibitors, which slow the digestion of carbohydrates and therefore the absorption of glucose, helping to prevent spikes in blood sugar levels after meals. Polysaccharides in Maitake may enhance insulin sensitivity, meaning they help body cells respond more effectively to insulin and thus better regulate blood glucose levels.

Cancer Research: The beta-glucans in Maitake are also of interest in cancer research. These compounds have been shown to have anti-tumour effects in vitro (in a lab setting) and in animal studies. They appear to work by stimulating the immune system to mount a more effective attack against cancer cells. Some studies also suggest that Maitake extracts can directly inhibit the growth of certain types of cancer cells, although the specific mechanisms are not fully understood and more research is needed.

Heart Health: Maitake may contribute to heart health in several ways. The mushroom's beta-glucans have been found to lower blood pressure in animal studies, possibly by acting on the renin-angiotensin system, a hormone system that regulates blood pressure and fluid balance. Maitake also contains compounds that can reduce levels of total cholesterol and "bad" LDL cholesterol, while increasing levels of "good" HDL cholesterol. This lipid-balancing effect may be due to Maitake's fiber content, which binds to cholesterol in the digestive tract and helps remove it from the body, as well as compounds that inhibit the synthesis of cholesterol in the liver.

Incorporating Maitake Mushrooms into Your Daily Life

Maitake can be easily incorporated into your daily routine, thanks to its versatile nature. Here are a few suggestions:

Maitake Tea: A simple yet effective way to enjoy Maitake is by making a mushroom tea. Simply simmer dried Maitake in water for about 20 minutes, strain, and enjoy. You can add other herbs or a bit of honey for flavour.

Maitake Supplements: For a more concentrated dose of Maitake's benefits, consider dietary supplements. They're available in various forms, including capsules, tablets, and liquid extracts.

Culinary Delights: Maitake can add a rich flavour to many dishes. Try adding it to stir-fries, soups, or even making a Maitake mushroom sauce. Here are a couple of recipes to get you started.

Maitake Stir-fry:

  1. Heat a tablespoon of olive oil in a pan.
  2. Add a cup of sliced Maitake mushrooms and sauté until they're slightly golden.
  3. Add your choice of vegetables, like bell peppers, carrots, and broccoli, and stir-fry until they're cooked to your liking.
  4. Season with soy sauce, sesame oil, and a pinch of black pepper. Serve with rice or noodles.


Maitake Soup:

  1. In a pot, sauté a diced onion in olive oil until it's translucent.
  2. Add a cup of Maitake mushrooms and cook for about 5 minutes.
  3. Add 4 cups of vegetable broth and bring to a boil.
  4. Reduce the heat and simmer for 20 minutes.
  5. Blend until smooth, then season with salt and pepper. Serve with a sprinkle of fresh herbs.





  1. Hobbs, C. (1995). Medicinal Mushrooms: An Exploration of Tradition, Healing, & Culture. Botanica Press.
  2. Stamets, P. (2005). Mycelium Running: How Mushrooms Can Help Save the World. Ten Speed Press.
  3. Wasser, S. P. (2011). Current findings, future trends, and unsolved problems in studies of medicinal mushrooms. Applied Microbiology and Biotechnology, 89(5), 1323–1332.
  4. Mayell, M. (2001). Maitake extracts and their therapeutic potential. Alternative Medicine Review, 6(1), 48–60.
  5. Kodama, N., Komuta, K., & Nanba, H. (2002). Can maitake MD-fraction aid cancer patients? Alternative Medicine Review, 7(3), 236–239.
  6. Talpur, N., Echard, B., Ingram, C., Bagchi, D., & Preuss, H. (2002). Effects of Maitake mushroom fractions on systems of biological activities. Food and Function, 3(9), 944–949.
  7. Ulbricht, C., Weissner, W., & Basch, E. (2009). Maitake mushroom (Grifola frondosa): systematic review by the natural standard research collaboration. Journal of the Society for Integrative Oncology, 7(2), 66–72.
  8. Kodama, N., Asakawa, A., Inui, A., Masuda, Y., & Nanba, H. (2005). Enhancement of cytotoxic effect of anticancer drugs by maitake D-fraction. Proceedings of the Society for Experimental Biology and Medicine, 227(10), 758–764.
  9. Deng, G., Lin, H., Seidman, A., Fornier, M., D'Andrea, G., Wesa, K., Yeung, S., Cunningham-Rundles, S., Vickers, A. J., & Cassileth, B. (2009). A phase I/II trial of a polysaccharide extract from Grifola frondosa (Maitake mushroom) in breast cancer patients: immunological effects. Journal of Cancer Research and Clinical Oncology, 135(9), 1215–1221.
  10. Martin, K. R. (2010). Both common and specialty mushrooms inhibit adhesion molecule expression and in vitro binding of monocytes to human aortic endothelial cells in a pro-inflammatory environment. Nutrition Journal, 9, 29.

← Older Post Newer Post →

Leave a comment