A large, frilly-clustered edible fungus (Grifola frondosa) that grows at the base of oak and other hardwood trees, prized in Japanese and Chinese cooking for its deep, earthy, savory flavor. Also called hen of the woods; the Japanese name maitake means "dancing mushroom," from lore about foragers dancing for joy upon finding one. The overlapping caps separate easily into bite-sized pieces well suited to sauteing, roasting, or adding to soups, stir-fries, and risottos. Choose firm, dry, unblemished clusters with a pleasant earthy smell, and refrigerate unwashed until ready to cook.