Maitake (Hen-of-the-wood)

Maitake mushrooms are best suited for both raw and cooked applications such as roasting, grilling, baking, frying, sautéing, and stir-frying. When used fresh, Maitake mushrooms can be crumbled and tossed into leafy green salads or sprinkled over soups. When cooked, Maitake mushrooms are mixed into stir-fries with other fall vegetables, boiled in stews and soups, tossed into pasta, sprinkled over pizza, or cooked into omelets. They can also be sautéed in butter and served as a stand-alone side dish or baked into a mushroom thyme cheesecake. In addition to cooking, Maitake mushrooms can be frozen, cooked or raw, and can be dried and ground into a powder used to flavor meatloaf, Italian dishes, and sauces such as béchamel, cream, or marinara. The tough base of the mushrooms can also be cooked to make a flavorful stock. Maitake mushrooms pair well with other wild mushrooms, bitter greens, shallot, garlic, thyme, potatoes, cheese such as parmesan and gruyere, eggs, bacon, shellfish, beef, anchovies, vinegar, and cream. They will keep for a couple of days when stored in a paper bag in the refrigerator and can be frozen for extended use. 

Recipes:
https://www.mushroomcouncil.com/recipes/maitake-wild-rice-salad/
https://olivesfordinner.com/2014/02/roasted-maitake-mushrooms-in-sesame.html