Maitake Frondosa mushroom as food and supplement

What Maitake Frondosa Mushroom Can Do For You

The Maitake frondosa mushroom has a special place in mycophagy (Greek: myco=fungi phagy=eat), especially in the east. Maitake (Grifola took care) is known to have a satisfying umami taste — also known as the fifth taste. The Maitake frondosa mushroom has made creative appearances in culinary history, from classic stir-fries and soups to muffins and desserts. While famous for its unique, salty flavor, the benefits of the maitake frondosa mushroom go far beyond pleasing our taste buds. To try the maitake tincture from AdaptogenShrooms, click below.

Maitake cultivation is a fairly recent practice, which started in Japan in the mid-1980s. Artificial cultivation was not easy at first. Unlike other gourmet mushrooms, such as enoki and shiitake, maitake does not grow on trunks. Rather, the maitake frondosa mushroom grows at the bases of large oaks, from the centers of the trees, or from rotting roots. (1) Once artificial cultivation became possible, the public was ready and willing to take advantage, and by 1999, growers had grown about 40,000 metric tons Grifola took care.

Maitake Frondosa mushroom as a supplement*

Coincidentally, eating this delicious mushroom helps us combat the negative effects of our not-so-healthy choices.* Maitake contains powerful polysaccharides that have been shown to help with weight management, support normal blood sugar levels, support normal cholesterol and aid digestion.* Regular maitake supplementation can be a supportive addition to a diabetes, hypertension and obesity regimen.*

You can find maitake frondosa mushroom in some grocery stores when in season, or even in your own local woods, to incorporate into your home cooking. For regular doses of maitake’s beneficial compounds, consider investing in a tincture that you can take daily. At AdaptogenShrooms, we strive to offer the highest quality mushroom tinctures for your health! Find Double Extracted 100% Fruiting Body Organically Grown Maitake Frondosa Mushroom Tincture here:

Maitake Frondosa mushroom as food

A maitake extract can also be used in the kitchen in many creative ways! Use it as a flavor enhancer for a range of savory dishes, or consider something more unique, like these chewy ginger and maitake balls. Maitake frondosa mushroom and grated ginger root work together to reduce inflammation and prevent stomach problems. These chewy balls make a great snack to have on hand whenever your system needs a little TLC.

The recipe: Ginger and Maitake chew balls

Makes about 20 balls
Cooking time 15 minutes, waiting time 4 hours


  • 30 dried dates, about 2 cups
  • 1 tablespoon almond butter
  • 3 tablespoons of grated fresh ginger
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons of coconut oil
  • 1/2 teaspoon liquid stevia
  • 1/2 teaspoon ground cinnamon
  • 5 droppers full of maitake tincture
  • 1/2 cup crushed nuts of your choice


  1. Soak the dates in water for 2 hours, then wring out the water with a clean, absorbent towel.
  2. Place the dates in a high-speed blender or food processor with the almond butter, ginger, vanilla, salt, coconut oil, maitake tincture, stevia, and cinnamon. Blend until smooth—you may need to skim off the contents.
  3. Shape the dough into a large ball and place in a bowl. Cover directly with plastic and freeze for 1 hour.
  4. Remove the chilled dough from the freezer and roll into 1-inch balls using your hands.
  5. Spread the crushed nuts on a separate plate. Roll the balls to coat with nuts and transfer to a clean plate.
  6. Refrigerate for 1 hour before serving and store balls in an airtight container in the fridge for up to 10 days.

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  2. Isokauppila, Tero. Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health. New York, NY, Penguin Random House, 2017.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

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