Yes, I’ve eaten chicken of the woods several times over the last two to three years (both cincinnatus and sulphureus), and I’ve enjoyed it much like chicken breast, like you said, but hen of the woods was indeed what I meant to ask about. You said hen of the woods is one of your favorite wild mushrooms. How do you like hen of the woods prepared?
1 Like
I like maitake sauteed until crispy. It could just be that the one you found was a little passed prime. It should return in the same spot at the same time, if not this year then the next.
2 Likes
For hen of the woods I love it pan fried in olive oil/butter with some garlic. Ii agree with @hoosierbanana that a little crispy around the edges is the way to go. I don’t do anything to special with it because it has a very strong mushroom flavor in it’s own right. Aside from the flavor other reasons I like them are that they dry and rehydrate very well so you can store year round. Also they have some interesting medicinal/health benifits.
2 Likes
It still looked really nice, but maybe it was a little bit dried out. It’s the only time I’ve ever found hen of the woods, so I just assumed that was what it was always like. There were multiple clusters around a really big oak so I still have four or five half gallon jars filled with extras that I dehydrated from that same find. Would you recommend rehydrating and then sauteeing just like fresh?
Thanks!
1 Like
Soak in warm water for about 30 minutes than use as you would otherwise. Or you could toss directly into a soup without rehydrating first. If you do soak them then you can also use that soaking liquid to cook with. The dried ones may have a little bit more of a concentrated flavor than fresh. Fresh is probably best for pan frying as described above whereas dried is better to add to other dishes.
2 Likes
Native medicine man would then drink the reindeer pee to get high, and there trainees would drink there pee to get high. Talk about recycling.
Say ahhhh!
This is a really old reply, but it seemed necessary.
yea maybe next year. I have a bucket full of puffball mush I will be spreading ever ware.
1 Like
Oh man, shaggy main cut in half lengthwise, dredged in egg and cracker crumbs then fried up in butter.
Saliva response on.
2 Likes
Finally, the Pacific NW got some moisture and the natives here are just starting. Today’s find was enough for several diners and included white and golden chanterelles, King Boletes, Slippery Jacks, Matte Jacks, and even several we did not collect and one Stay away from: Amanita muscaria!
Pics of today’s finds:
King Bolette
Happy finder
Yellow Chanterelle
Matte Jacks
While Chanterelle
Amina
Coral, not collected
Slipper Jacks
Dennis
Kent, wa
6 Likes
Our large porcini are coming into the market now. Many are filled with tiny white worms. Their prices are high. You really have to know your vendor!
6 Likes
1 Like
5 Likes
Any idea what these are they’re popping up in my leaf mulch from oak tree leaves, I’m in North Florida.
2 Likes
I would be interested in knowing. I’m a bit east of Tallahassee and get loads of those.
1 Like