Maitake fruits as a large rosette of overlapping grey-brown fronds at the base of oaks (and occasionally other hardwoods), returning to the same tree year after year. Its name means 'dancing mushroom', supposedly for the joy of finding one. The texture is feathery and the flavor peppery and woodsy; torn into clusters and roasted hard, the frond edges crisp while the core stays meaty. It is increasingly cultivated on sawdust blocks and carries documented immune-modulating beta-glucans of medicinal interest. No deadly look-alikes, though it can be confused with the tougher Berkeley's polypore.
Peppery, woodsy, savory; crisp edges and a meaty heart when roasted.
Early to mid autumn at the base of oaks; also cultivated year-round.
Identification is a chain of clues that must all agree. This is a reference, not an identification authority -- confirm every wild find with an expert.
Larger, paler, much tougher fronds; edible only when very young. Not dangerous.
Bruises black; edible young, tough with age.
Rosette of many grey-brown spoon-shaped fronds from a common branched stalk, white pore surface underneath, at the base of oak. Soft and edible (unlike woody polypores).
Always cook thoroughly before eating, and try only a small test portion of any species new to you.