Hen of
\nthe Woods<\/h1><\/div>Maitake \/ Grifola frondosa<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>Hen of the Woods<\/h1><\/div>Maitake \/ Grifola frondosa<\/em><\/p>\n<\/div><\/div><\/div>The hen of the woods, or chestnut mushroom, is one of the treasures of the Montseny.
\nIt is a native species of this massif and other European chestnut groves. Nature produces few specimens, and it is highly prized.
\n<\/em><\/p>\nIt has been cultivated in China and Japan for several decades, where it also grows naturally. It has a wonderful aroma and a distinctive flavor, and is easily recognized by its coral-like shape.
\n<\/em><\/p>\nAt Bolet Ben Fet, we have been cultivating it organically for over 15 years, with the aim of recovering this prized species and making it widely accessible<\/em>.<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/boletbenfet.com\/wp-content\/uploads\/2025\/05\/packaging-ENG.png\" "\\"packaging-ENG\\"")
<\/span><\/div><\/div><\/div>![](\"https:\/\/boletbenfet.com\/wp-content\/uploads\/2025\/05\/Versions-F-D-eng.png\" "\\"Versions-F-D-eng\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Morphology<\/strong><\/h3>\nHen of the woods is characterized by its coral-like shape. Its cap consists of folds and undulations resembling coral crests, and ranges in color from beige to brown and gray. The stem is relatively short, white, and edible. In nature, it tends to grow in large clusters that can weigh more than 20 kg, although at that stage the flesh becomes too tough.<\/p>\n
Habitat \/ Distribution<\/strong><\/h3>\nHen of the woods is a lignicolous fungus that grows in deciduous forests of temperate climates in the Northern Hemisphere, including Japan, China, North America, and much of Europe. In Catalonia, it grows on old chestnut and oak stumps in the Montseny massif. It can also be found in Galicia and other chestnut regions of the Iberian Peninsula.<\/p>\n
Background<\/strong><\/h3>\nAt Bolet Ben Fet, we began experimenting with its cultivation in 2005 to recover this valuable species and make it more accessible. Year after year, we have refined our methods to standardize its cultivation and maintain consistent, high-quality production.<\/p>\n
Gastronomy<\/strong><\/h3>\nIts use is spreading in professional kitchens due to its aroma, flavor, and texture, which allow for many preparations: saut\u00e9ed, marinated, stewed, roasted… A simple way to cook it is in the oven\u2014no need to wash it, just add olive oil, salt, and a pinch of black pepper and bake it for 15 to 20 minutes at 160\u2013180 \u00baC. Other recommended preparations include grilling, tempura-frying, or stuffing into cannelloni.<\/p>\n
Properties<\/strong><\/h3>\nHen of the woods is part of the trio of medicinal mushrooms in traditional Eastern medicine, along with reishi and shiitake. It contains active biomolecules like beta-glucans, vitamin precursors such as ergosterol, and antioxidants like ergothioneine.<\/p>\n
Available formats<\/strong><\/h3>\n\n- 2.5 kg box<\/li>\n
- 1 kg box<\/li>\n
- 0.75 kg box<\/li>\n
- 150 g punnets<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":1515,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-1558","page","type-page","status-publish","hentry"],"yoast_head":"\n
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Maitake \/ Grifola frondosa<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div> Maitake \/ Grifola frondosa<\/em><\/p>\n<\/div><\/div><\/div> The hen of the woods, or chestnut mushroom, is one of the treasures of the Montseny. It has been cultivated in China and Japan for several decades, where it also grows naturally. It has a wonderful aroma and a distinctive flavor, and is easily recognized by its coral-like shape. At Bolet Ben Fet, we have been cultivating it organically for over 15 years, with the aim of recovering this prized species and making it widely accessible<\/em>.<\/p>\n<\/div><\/div><\/div> Hen of the woods is characterized by its coral-like shape. Its cap consists of folds and undulations resembling coral crests, and ranges in color from beige to brown and gray. The stem is relatively short, white, and edible. In nature, it tends to grow in large clusters that can weigh more than 20 kg, although at that stage the flesh becomes too tough.<\/p>\n Hen of the woods is a lignicolous fungus that grows in deciduous forests of temperate climates in the Northern Hemisphere, including Japan, China, North America, and much of Europe. In Catalonia, it grows on old chestnut and oak stumps in the Montseny massif. It can also be found in Galicia and other chestnut regions of the Iberian Peninsula.<\/p>\n At Bolet Ben Fet, we began experimenting with its cultivation in 2005 to recover this valuable species and make it more accessible. Year after year, we have refined our methods to standardize its cultivation and maintain consistent, high-quality production.<\/p>\n Its use is spreading in professional kitchens due to its aroma, flavor, and texture, which allow for many preparations: saut\u00e9ed, marinated, stewed, roasted… A simple way to cook it is in the oven\u2014no need to wash it, just add olive oil, salt, and a pinch of black pepper and bake it for 15 to 20 minutes at 160\u2013180 \u00baC. Other recommended preparations include grilling, tempura-frying, or stuffing into cannelloni.<\/p>\n Hen of the woods is part of the trio of medicinal mushrooms in traditional Eastern medicine, along with reishi and shiitake. It contains active biomolecules like beta-glucans, vitamin precursors such as ergosterol, and antioxidants like ergothioneine.<\/p>\nHen of the Woods<\/h1><\/div>
\nIt is a native species of this massif and other European chestnut groves. Nature produces few specimens, and it is highly prized.
\n<\/em><\/p>\n
\n<\/em><\/p>\n<\/span><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Morphology<\/strong><\/h3>\n
Habitat \/ Distribution<\/strong><\/h3>\n
Background<\/strong><\/h3>\n
Gastronomy<\/strong><\/h3>\n
Properties<\/strong><\/h3>\n
Available formats<\/strong><\/h3>\n
\n