Cultivated in large, clean clusters, Maitake are also known as Hen of the Woods. They have a rich, earthy aroma when raw and are delicious braised in a mushroom ragout. We like Maitake best simply roasted in a hot oven, moistened with olive oil and seasoned with garlic, salt and a dash of crushed red pepper flakes. Break up the clusters by hand into smaller pieces - the frilly tips will crisp up and the stems become tender and deliciously garlicky.