Mushroom karma time.
This year, we became obsessed with the chickeny deliciousness of the
Laetiporus sulphureus – Chicken of the Woods – after we purchased some at a nearby farm stand (for $27/pound!). They taste so much like chicken that they make vegetarians feel a little odd – like somehow they are cheats for enjoying them.
Now we are by no means mushroom experts, and usually shy away from fungi we aren’t certain about, but these shrooms
So much for the out-to-dinner plans. It looks like we’ll be having some chicken (of the woods)! Yummy.
Chicken of the Woods, Laetiporus sulphureus
How to Make It:
Trim fresh Chicken of the Woods, discarding any tough parts that are no longer “juicy.” Tear strips along grain (or cut if you prefer). In a shallow pan, heat olive oil along with plenty of chopped garlic (amount depends on preference – one tsp ++ is great). Add mushroom strips and lightly saute 1-2 min, lower heat. Cover to keep juicy and cook another few minutes until tender but still juicy. Season with salt and pepper to taste. Enjoy as is or use in recipes, especially any dish that uses cooked chicken (risotto, sandwiches, soups, etc.). Freezes well too.