The only way I roast maitake now (crispy edges, no sad sog)

Tear (do not cut) a whole hen-of-the-woods into palm-sized fronds. Toss with a neutral high-smoke-point oil, salt, and nothing else yet.

Screaming hot oven, 450F, single layer on a preheated steel sheet. Do not crowd. 12 minutes, flip once. The frilly edges get shatteringly crisp. Finish with soy, a squeeze of lemon, and black pepper off the heat.

Made this last night with a foraged hen. The texture is unreal. The lemon at the end is doing serious work.