This Chicken of the Woods recipe makes it easy to make a delicious wild mushroom with a texture and flavor that is similar to Chicken.
This tasty, abundant fungus is found in most forests across the country during summer and early autumn.
Nothing is more satisfying than grabbing something I found on a nature walk.
What about literal Chicken from the woods, though? It sounds almost too good to be true.
Is this mushroom really chicken-like?
It is common to say that “tastes like chicken” to make unusual dishes more appealing to consumers (opossums, squirrels, alligators, etc…
But, with this mushroom, I believe the phrase is true.
The flavor is not the only thing I love about the mushroom. But the texture of the meaty and stringy mushrooms does justice to their common name.
It’s not Chicken, but it’s really delicious.
How to identify Chicken Of The Woods Recipe
Chicken of the Woods can be identified easily because of its unique characteristics.
It is often easy to see the fungus from afar. You will see a bright orange mass that grows on the trunk, at the base of dying hardwood trees, or on large fallen logs.
The mushroom grows on large shelves, which change from bright orange or yellow at its base to pale yellow or even white at the edges.
The mushroom’s underside is covered with tiny pores. This makes it a polypore. It means that the spores of this mushroom are released from tiny tubes rather than gills. Neat!
- Never eat Chicken of the Woods uncooked. As with all wild mushrooms, it is best to cook it before you eat.
- Some people can get sick from Chicken of the Woods. It can cause stomach upset if consumed in large quantities. Try it once, and then wait 48 hours.
- Avoid harvesting “Chicken of the Woods recipes” if it is grown on conifer or Eucalyptus trees. According to some reports, mushrooms can absorb toxins from these trees.
- Never eat any foraged food that you don’t know the origin of. recipes for chicken of the woods
How to clean Chicken of the woods
You will need to first separate the mushrooms from the shelves so that you can reach all the nooks.
Next, use a mushroom brush for large dirt particles. After cleaning the mushroom, use a paper towel or damp cloth to wipe it clean.
To get rid of any nasty or creepy crawlies, I’ll first soak the mushroom in water. It is best not to soak the mushroom too long as it can become waterlogged. # Reecipes.info
How to sauteed chicken of the woods
After thoroughly cleaning and drying the mushroom, cut or tear it into approximately 1-inch pieces.
Two tablespoons of olive oil can be heated in a large skillet on medium heat. Add the mushrooms in one layer.
Allow the mushrooms to cook for 5 minutes or until they turn golden brown.
Stir in the sliced shallots and garlic, and season it with sea salt and black pepper.
Continue to cook the shallots for 5 more minutes, then add about 1/2 cup of dry white wine.
Allow the wine to simmer until the mushrooms absorb most of it. #Reecipes.info
Stir in the show-fresh lemon juice and chopped parsley. Enjoy!
- 2 tablespoons extra virgin olive oil
- Tender Chicken of the Woods, 1 lb. Cut into 1/2-inch strips
- 2 shallots sliced
- 3 cloves garlic sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup dry white wine
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh parsley chopped
- Place the olive oil in an oven-proof skillet on medium heat.
- In a large skillet, place the mushrooms in an even layer. For about 5 minutes, cook the mushrooms until they start to brown lightly.
- Add the shallots, garlic, and season with salt. Cook the shallots until tender, approximately 4-5 minutes.
- Stir the white wine into a skillet. Allow the wine to simmer for about 4-5 minutes.
- Mix in the parsley and lemon juice.
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