- 1-2 tablespoons butter or equal parts butter and extra virgin olive oil
- 1 clove crushed or minced fresh garlic
- ½ lb prepped chicken of the woods [approx. serving = 1-2 oz./person]
- 1 tablespoon finely chopped or minced shallot (optional & onion also acceptable)
- 1 tablespoon finely chopped or minced shallot (optional & yellow onion is also acceptable)
- splash of preferred cooking stock
- sea salt or coarse salt to taste and a bit of freshly ground black pepper
Storage / Preparation
Clean freshly harvested chicken mushrooms with a soft, dry brush, not water, and place in a shoebox or other type of box, or in the bottom of a high-sided pan with a cover. The mushrooms should keep a minimum of one week. Cut mushroom into somewhat smaller pieces (about ¾-1 inch minimum, no smaller), so the fungi will cook through by time it starts to brown. You can use a knife to separate into fronds/"leaves" first to make cooking easier.
Notes and Ideas:
Appearance: A cooked mushroom should be just a bit brown on the edges. Try sautéed chicken of the woods: mixed into softly scrambled eggs seasoned with salt/pepper; folded into an al dente cooked pasta of your choice, garnished with herbs; scattered on a flatbread pizza (option: with shredded prosciutto or crumbled bacon) and flashed in the oven, or folded into a basic white or béchamel sauce in puff pastry/pastry shells, per the instructions below.