The Miracle Mushroom - Yukiguni Maitake

The Miracle Mushroom - Yukiguni Maitake

The miracle mushroom -  Yukiguni Maitake is one of Asia’s best kept secrets. Rich in vitamin D and antioxidants, it’s also great for anti aging and wonderful for muscle and bone health. There’s no denying  the fact that it’s really very delicious and crispy, even when it’s just grilled, making it perfect for adults and kids alike. Preparation is simple and we’d like to help you on your Maitake journey with four straightforward recipes to enjoy:

BBQ Sandwich 1

Recipe: BBQ Maitake Mushroom Sandwich

Serves 1


      • 100g Maitake mushrooms
      • 1 block firm tofu
      • 2 slices of bread
      • ½ avocado
      • 1 tbsp pickled red onion
      • 1 tbsp dijon mustard
      • handful leafy greens
      • avocado oil (or oil of your choice)


      • 2 tbsp soy sauce
      • 1 tbsp coconut nectar
      • ½ tbsp apple cider vinegar
      • ½ tbsp olive oil
      • 1 tbsp smoked paprika
      • ½ tsp dried oregano
      • ½ tsp liquid smoke
      • salt & pepper


      • To make the marinade, mix marinade ingredients in a bowl until well combined.
      • Slice the tofu in half lengthways so you have 2 flat thin pieces. Peel the Maitake mushrooms into smaller individual pieces. Add the tofu and Maitake to the marinade and toss to make sure they are evenly coated.
      • Over a medium heat, heat a non-stick pan and add a drizzle of avocado oil. Place the marinated Maitake mushrooms and tofu evenly to the pan and let it cook on one side for about 3-5 minutes before flipping each piece. They should have a nice crisp around the edges but not be burnt, adjust the heat if necessary.
      • To make the sandwich, spread a layer of dijon mustard to the slices of bread, layer on the avocado, BBQ tofu and mushrooms, pickled red onions and leafy greens. Cut in half and serve.

Creamy Pasta 1

Recipe: Creamy Pasta with Maitake Mushrooms

Serves 2


      • 1½ cup uncooked pasta
      • 100g maitake mushrooms
      • 100g cherry tomatoes, sliced in half
      • 200g chickpeas, drained and rinsed
      • 2 stalks of curly kale
      • 3 basil leaves


      • 1½ cup unsweetened plant-based milk
      • 2 tbsp corn flour
      • 1 tbsp olive oil
      • 2 cloves garlic, minced
      • ½ onion, finely chopped
      • 3 tbsp nutritional yeast
      • ½ tbsp lemon juice
      • salt & pepper


      • Preheat the oven to 180°C. Place the Maitake mushrooms, cherry tomatoes and chickpeas on a baking tray and season with salt, pepper and a drizzle of olive oil. Place in the oven to roast for about 10-15 minutes.
      • To make the sauce, saute the garlic and onion with olive oil in a medium saucepan over a low heat, stirring frequently to make sure it doesn’t stick. After about 5 mins or once translucent, add the salt & pepper and corn flour and stir. Slowly pour in the almond milk while continuously stirring the sauce, adding in the nutritional yeast and lemon juice as well.
      • Keep stirring the sauce over a low heat for about 10 minutes until it thickens up. Once it has reached the desired consistency, set aside.
      • Boil the pasta according to its cooking instructions. Once cooked, drain and pour the cream sauce over the pasta and stir well.
      • Divide the creamy pasta between 2 bowls and top with the roasted mushrooms, cherry tomatoes and chickpeas when they are done. Thinly slice the basil leaves and garnish the pasta. Serve immediately.

Buddha Bowl 1

Recipe: Maitake Mushroom Buddha Bowl

Serves 2


      • ½ cup cooked quinoa
      • 1 cup mixed salad leaves
      • 1 packet Maitake mushrooms
      • ½ avocado
      • 2 radishes, sliced thinly
      • ½ block of tempeh, sliced
      • ½ cup cauliflower florets
      • ½ tsp ground turmeric
      • coconut oil
      • Salt & pepper to taste
      • 1 tbsp mixed seeds
      • 1 spring onion, chopped

Spicy peanut sauce:

      • 2 tbsp natural peanut butter
      • 2 tbsp lime juice
      • 1 tbsp sesame oil
      • 1½-2 tbsp water
      • ½ tsp cayenne pepper
      • ½ tsp cayenne pepper
      • salt & pepper to taste


      • Preheat the oven to 180°C. Place the cauliflower florets on a baking tray and top with turmeric powder, a drizzle of coconut oil and a pinch of salt and pepper. Toss till all the florets are evenly coated. Place in the oven to roast for about 25 minutes.
      • Place the Maitake mushrooms and tempeh on separate baking tray and season with salt and pepper and a drizzle of coconut oil and roast for about 15 minutes, until golden brown.
      • To make the spicy peanut dressing, mix all the dressing ingredients until smooth and runny. Add more water if it’s too thick.
      • Divide the salad leaves between 2 bowls and top with the quinoa, avocado, radishes and the turmeric cauliflower, tempeh and maitake mushrooms when they are done. Add the dressing to each bowl and garnish with seeds and spring onions.
 Savoury Miso Oats 1 1

Recipe: Savoury Miso Oats with Maitake Mushrooms

Serves 2


      • 1 cup rolled oats
      • 2 cup water/vegetable stock (low sodium)
      • 2 tsp miso paste (vegan friendly)
      • 2 tbsp goji berries

To top:

      • 200g Yukiguni Maitake mushrooms
      • 2 tsp soy sauce
      • 1 tbsp sesame oil
      • 1 portion of natto
      • Sliced nori
      • 1 spring onion, chopped
      • black & white sesame seeds
      • salt & pepper to taste


      • Combine all ingredients in a heavy-bottomed saucepan and place on the stove over medium heat. Bring to a boil and reduce to simmer, stirring the porridge continuously for 10 minutes or until it thickens.
      • While the oats are cooking, gently saute the Maitake mushrooms in a non-stick pan with ½ tbsp of sesame oil and soy sauce until golden brown and fragrant. Season with salt and pepper to taste.
      • Divide the porridge between two bowls and top with sauteed Maitake mushrooms, natto, nori, spring onions, sesame seeds and a drizzle of the remaining sesame oil. Serve immediately.
You can purchase Yukiguni Maitake at major AEON shopping malls.