Chicken of the Woods mushrooms are gloriously spectacular looking and probably the most delicious mushroom I’ve ever tasted. I suspect that even mushroom-skeptics would enjoy these.
They glow bright orange and yellow and grow on the side of trees. Many of us are intrigued by the idea of foraging, but are reluctant to pick mushrooms – naturally really. This little article tells us that these mushrooms are perfect for beginners because they’re so unmissable. I admit that I didn’t actually pick them, but purchased them from a licensed mushroom picker in a rural village in Hungary, where they’re called Yellow Geva mushrooms.
I prepared these mushrooms as a side dish for the Wild Garlic Risotto. Recipe after the photo. Serves two.
- 500g Chicken of the Woods mushrooms
- soy milk (or other thick/high-protein non-dairy milk), enough to just cover the mushrooms for the marinade
- 2-3 Tablespoons garlic granules or 3 garlic cloves, crushed and finely chopped
- 1-2 Tablespoons olive oil
- 50g parsley, finely chopped
- salt & pepper, to taste
Although you can cook these right away, marinading them first will bring out the full flavour explosion. You will need to marinade the mushrooms for 6-8 hours, so either prepare the marinade the night before, or during the morning of, the day you will be cooking them.
Slice the mushrooms into 3cm (1.5 inches) pieces. Place into a bowl and just cover with enough soy milk. Add garlic (granules or fresh) and a pinch of salt (so long as your garlic granules don’t already contain salt). Place in fridge.
When you’re ready to cook them, place a tablespoon of olive oil in a skillet and lightly heat it over medium heat (don’t let the oil smoke). Place the mushrooms in the skillet along with a spoonful at a time of the marinade and add more as it cooks off and/or gets absorbed by the mushrooms. Adding the marinade adds creaminess to the dish. Cook for about 10-15 minutes, depending on quantity and skillet. You will know they’re ready when the mushrooms have softened a bit. Once they’re cooked, turn off heat, season with salt and pepper to taste and add the parsley. Serve warm.