Post by 4rum on Sept 16, 2012 0:17:34 GMT -5
This past August (2012) I started researching a fall mushroom to add to my harvest. I'd always done spring morels. I found lots of good info on 'Chicken of the Woods' mushrooms (sulphur shelf) and decided to look for some. I found them in the wooded lot right behind my own house (and lots more since).
I did this little stir fry to try them out.
As with any 'new' mushroom you should ingest only a small amount to insure that you tolerate THAT particular mushroom These are safe? Not poisonous ... BUT all standard mushroom cautions apply. This was a small serving for that reason.
6 to 8 ounces sliced Chicken of the Woods mushrooms.
1 cup coarsely chopped green onion
1/2 stick butter or margarine
dash of salt
dash of black pepper
1/2 tsp. red pepper flake
1 tbsp. lemon juice
1 tbsp yellow corn meal
This fit well into a 6 inch skillet for me.
Sautee the mushrooms in the butter. Seasoning to taste with the salt, pepper, and adding the red pepper flake.
Once the slices of mushroom start to darken and turning even more beautiful orange (indicating that they are up to temp and cooked through), add the green onion. As the green onion 'wilts' down, add the lemon juice then sprinkle on the corn meal just for added texture.
These mushrooms are great. Since 'discovering' them in August I've prepared them as Stir Fry (as above) a couple of times. I've done HOT WINGS, breaded with pork bbq dry rub, and today made lemon chicken using the mushrooms as chicken.
I did this little stir fry to try them out.
As with any 'new' mushroom you should ingest only a small amount to insure that you tolerate THAT particular mushroom These are safe? Not poisonous ... BUT all standard mushroom cautions apply. This was a small serving for that reason.
6 to 8 ounces sliced Chicken of the Woods mushrooms.
1 cup coarsely chopped green onion
1/2 stick butter or margarine
dash of salt
dash of black pepper
1/2 tsp. red pepper flake
1 tbsp. lemon juice
1 tbsp yellow corn meal
This fit well into a 6 inch skillet for me.
Sautee the mushrooms in the butter. Seasoning to taste with the salt, pepper, and adding the red pepper flake.
Once the slices of mushroom start to darken and turning even more beautiful orange (indicating that they are up to temp and cooked through), add the green onion. As the green onion 'wilts' down, add the lemon juice then sprinkle on the corn meal just for added texture.
These mushrooms are great. Since 'discovering' them in August I've prepared them as Stir Fry (as above) a couple of times. I've done HOT WINGS, breaded with pork bbq dry rub, and today made lemon chicken using the mushrooms as chicken.