Possibly the greatest chicken of the woods dish you will ever taste.
Provided by: Alan Bergo
Categories: Appetizer,Main Course,Snack
Prep time: 15 minutes
Cook time: 20 minutes
|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|
- 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.
In these awesome sandwiches, these tasty mushrooms are cooked in a cast iron skillet with seasoning until golden and crispy before being baked in the oven.
Provided by: Wicked Healthy
Cook time: minutes
Yield: 2 servings