Feathery and dramatic, hen-of-the-woods mushrooms (also known as maitake) become delightfully crispy when fried. You know they are nearly ready when the sizzling oil starts to subside. Here, prepared marinara and freshly-grated Parmigiano-Reggiano cheese give these crispy mushrooms Italian-American flair.

September 2021


Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • Heat marinara in a medium saucepan over medium, stirring occasionally, until hot, about 5 minutes. Cover and keep warm over very low.

  • Pour oil to a depth of 3 inches in a large, heavy saucepan or Dutch oven; heat over medium-high until oil reaches 350°F. Working in batches if needed, fry mushrooms in hot oil, carefully turning occasionally, until just crisp, about 5 minutes. Transfer to a plate lined with paper towels to drain. Trim off tough ends; season with salt to taste. 

  • Spoon marinara onto plates or a platter, and top with mushrooms. Generously sprinkle with freshly grated Parmigiano-Reggiano cheese, and garnish with parsley. Serve with lemon wedges.


Find hen-of-the-woods mushrooms at specialty and Asian grocery stores or online at dartagnan.com.

Suggested Pairing

Earthy, berry-forward Chianti: Castello di Volpaia Chianti Classico