Maitake, also known as hen of the woods, grows as a rosette of overlapping grey-brown fronds rather than a single cap and stem. It asks a little more patience than the easy varieties, which makes a good flush in your Flush genuinely satisfying.
What to expect
Instead of one mushroom you get a feathered cluster of ruffled, spoon-shaped petals in soft grey and tan. The flavour is deep and earthy with a gentle peppery, savoury note, and the texture stays firm and meaty even after cooking. Maitake holds its shape beautifully when roasted, pan-fried or torn into a stir-fry, and it crisps at the edges while staying tender in the middle.
Growing in your Flush
In Basic mode, choose the Maitake preset and the cabinet holds 18°C, 93% humidity and around 650 ppm CO₂ for you. In Advanced mode, set those same targets from Set targets on the Home screen.
Maitake pins slowly, first pushing up a knobbly grey mass that gradually opens into fronds, so give it time before expecting shape. Plenty of fresh air matters here: the low 650 ppm CO₂ target encourages broad, well-formed petals rather than pale, stalky growth, and moderate indirect light helps the cluster colour up. Expect your first flush roughly two to three weeks after the block is placed in the cabinet. Harvest when the fronds have fanned out fully but before their edges start to dry or curl.
Harvest & beyond
Harvest the whole cluster at once by cutting it away at the base with a clean knife, rather than picking individual petals. Once you’ve harvested, leave the block resting in the cabinet at the same targets: a rested Maitake block will often push a smaller second flush a couple of weeks later. Keep humidity up and stay patient, as that second growth can be slower to appear.