Possibly the greatest chicken of the woods dish you will ever taste.
Provided by: SmallRecipe.com
Categories: Appetizer,Main Course,Snack
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4
Ingredients:
| 4 2 oz pieces of young chicken of the woods, the size of a small fist. (Just imagine it's chicken) |
| All purpose flour, as needed for breading, roughly 1 cup |
| kosher salt and fresh ground black pepper (to taste ) |
| 1 generous pinch sweet paprika |
| 1 tiny pinch cayenne pepper |
| 3 eggs (for breading) |
| 6 Tbsp Clarified butter or ghee, for cooking (or substitute a combination of cooking oil and unsalted butter ) |
| A few sprigs of fresh thyme (optional ) |
| Small clove of garlic crushed lightly with the back of a knife (optional ) |
| Lemon wedges for serving |
Steps:
- Take your pieces of chicken mushrooms and trim off the tough part where the stem starts to attach to the tree. Wash and dry the mushrooms well, which will help seasonings adhere.
- Season the flour with a good pinch of salt, pepper, paprika and cayenne to taste (go easy on the cayenne). Toss the mushrooms first in flour, then in egg, then in flour again.*
- Heat a pan with 1/4 cup cooking oil, as well as 2 tbsp unsalted butter. Add your breaded chicken mushrooms, the crushed clove of garlic, and the thyme.
- Cook the chicken of the woods until they are golden brown on each side, about 4-5 minutes, adding extra oil if the pan gets dry, then blot the mushrooms on a paper towel quickly to weep excess oil, sprinkle with a little salt to finish and serve immediately.
I had recently found some nice young and fresh chicken of the woods and was looking for an appetizer recipe rather then the more traditional main courses and came across this Buffalo chicken of the woods recipe. After trying it I had to share. I have adapted the original recipe by The Foraged Foodie. Chicken of the woods (Laetiporus sulphureus or Laetiporus cincinnatus) has a great texture that is very similar to cooked chicken. You need young chicken of the woods for the best texture when cooking. If it is too old it either becomes very hard and woody or worse, mealy. Finding young and fresh chicken of the woods is a lot rarer than you think. If you do find a nice fruiting and have some spare it is easy to store. Clean the shelfs and cut the really woody parts off then vacuum pack if you can and freeze. The blue cheese sauce and celery sticks are optional but why not go all with this fabulous appetizer? No one will complain if you use bottle ranch or blue cheese dressing.
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 46
Ingredients:
| 1.50 lbs Fresh chicken of the woods |
| 3 tbsp Butter |
| ⅓ cup Hot sauce, like Franks Buffalo Wings Sauce, Franks RedHot Sauce or similar |
| 1 clove Garlic, finely minced or crushed through a press |
| 1 tbsp High temperature oil |
| ¼ cup Sour cream |
| 2 tbsp Mayonnaise |
| 1 tbsp Crumbled blue cheese |
| ½ clove Garlic, finely minced or crushed through a press |
| 1 tbsp Milk or Butter milk |
| ½ Lemon |
| Salt and pepper to taste |
| Cerlery, about 4 sticks. |
Steps:
- Preheat the over to 400F
- Clean the chicken of the woods and cut in to even sized pieces or strips, think finger food sized or about 1 inch by 1 inch. Make sure you remove any woody or tough parts of the mushroom
- Wipe a baking sheet with high temperature oil, Place the chicken of the woods pieces on the baking sheet and bake for 15 to 20 minutes.
- Near the end of the baking time melt the butter in a sauce pan on medium heat and add the garlic and heat. Don’t let the garlic brown. After a minute or two when the garlic is fragrant add the hot sauce and stir to incorporate.
- Check the chicken of the woods it should be browned at the edges and may feel a little tougher and should be heated through. If it is read remove it from the oven or wait 5 minutes and check again.
- Add the baked chicken of the woods to the butter and hot sauce and mix to coat. The mushroom will soften up a little in the sauce.
- Blue cheese sauce
- Juice the lemon
- Combine the lemon juice and the rest of the ingredients in a bowl and mix.
- Clean, destring and cut the celery into 2 inch lengths
- Serve the Buffalo chicken of the woods with celery sticks and blue cheese dip
Nutrition Facts:
Calories 0, Carbohydrate , Cholesterol , Fat , Fiber , Protein , Saturated Fat , ServingSize , Sodium , Sugar , TransFat