Hen of the woods

[sharps4590]

I found a pretty nice hen of the woods yesterday. Nice and fresh too! Does anyone have a good recipe for them? We tried the recipe out of the Missouri Conservation pamphlet for it and......wellll.....we'd like to try a different recipe so they would taste good. All info I have on the hen is that they are deliscious. Also, a recipe for the Sulphur Shelf would be appreciated.

Vic

[BornBad]

Cajun Hen:

30 cups hen-of-the-woods mushroom, sliced
1/2 cup seafood seasoning
1/4 cup chili paste or 1 tbs. cayenne hot pepper, or to taste
1/4 cup olive oil
1/4 cup fresh dill weed, chopped
2 tbs. tamari sauce
The juice of 1 lemon

Mix all ingredients together and bake 45 minutes in an oiled casserole dish in a preheated 350? F oven.

Makes 30 cups

Preparation Time: 10 minutes

Cooking Time: 45 minutes

[BornBad]

Wild Vegetable Mushroom Soup:

12 cups vegetable stock
8 cups water
1-3/4 cups barley
2 tbs. olive oil
4 stalks celery, sliced
1/2 cup ramp (wild leek) bulbs or shallots, chopped
5 cloves garlic, finely chopped
4 cups hen-of-the-woods mushroom or other mushrooms
3 cups watercress, chopped
3 cups sheep sorrel
1/3 cup dill weed, chopped
1/2 cup mellow miso
1 tbs. chili paste and soy bean
2 tsp. oregano, ground
1 tsp. thyme, ground
1 tsp. fennel seed, ground

1. Simmer the barley in the water and stock 45 minutes.

2. Meanwhile, saut? celery, ramps and garlic in the olive oil 10 minutes.

3. Add the saut?ed ingredients and all the remaining ingredients except the miso into the simmering ingredients and simmer another 5 minutes.

4. Turn off the heat, lower a strainer part-way into the soup, and stir the miso against its sides with a whisk or wooden spoon until the miso is dissolved.

Makes 2 quarts

Preparation Time: 30

Cooking Time: 60 minutes

[BornBad]

Souphet
- Shredded Thai Hen of the Woods Salad -

Ingredients:
4 cups shredded Hen of the Woods -
(1 1/2 by 1/4 inch strips)

1/4 cup of chopped fresh mint leaves

1/4 cup of chopped fresh Cilantro

2 scallions or green onions chopped

Juice of1/2 of a lime

1/2 a teaspoon of ground cayenne pepper (or hot red pepper flakes)

1 tablespoon ground roasted rice (dry fry uncooked rice - Basmati or Jasmine work well - in a pan on medium heat until slightly browned then grind in a coffee or spice grinder)

3/4 tablespoon oriental fish sauce

1 tablespoon sugar

Pinch of salt

Mix the lime juice sugar and fish sauce together in a small bowl and set aside. Saut? the mushrooms in 1 tablespoon of cooking oil on medium heat until the liquid released from the mushrooms during cooking is gone and the pan is dry. Add the lime juice mixture and stir it in. When absorbed add the ground rice, chili powder, salt and scallions and mix. Toss with the remaining greens and serve.

[BornBad]

Marco Canora's Pan-Roasted Hen-Of-The-Woods Mushrooms



1 pound hen-of-the-woods mushrooms

1/4 cup extra-virgin olive oil

4 sprigs fresh thyme

1 sprig fresh rosemary

2 tablespoons unsalted butter

2 tablespoons kosher salt

2 tablespoons fresh-cracked black pepper







(1) Turn mushroom over to expose the stem. With paring knife, remove the core of the stem.



(2) Using your hands, gently break mushroom into 8 pieces. In a 12-inch saut? pan, heat olive oil over medium flame. Season mushrooms with salt and pepper, and



(3) place them in the heated oil, taking care not to overcrowd the pan, and cook for 3 minutes. When the mushrooms have a golden-brown surface, flip them with a spatula and continue cooking for 2 to 3 minutes. Add butter and herbs, and baste mushrooms for 1 minute. Drain on paper towels to remove excess oil, and serve.

[BornBad]

Curried Hen of the Woods with Zucchini:

10 ounces cleaned tender Hen of the Woods (Grifola frondosa) cut into bite sized pieces.
? cut finely chopped yellow onion
1 large garlic clove finely minced
1 small ripe chili pepper (rocotillo, serrano, etc.) seeded and finely minced.
3 small (6 inch) zucchini squash cut into 2 inch chunks
2 tablespoons of canola oil.
2 teaspoons ground cumin
1 tablespoon curry powder
1 cup plain yogurt
Method:

Saute the G. frondosa in the oil over medium to low heat for about 10 minutes - more mature G. frondosa may require longer sauteing. Add the onion, garlic, and minced chili pepper and saute until the onions are translucent. Add the zucchini and saute for about 6 minutes more. Stir in the cumin, curry powder and the yogurt. Simmer on low heat a few minutes and serve over rice.

[hobiecat]

He hadta ask.

[BornBad]

[sharps4590]

I was hoping for something less involved....but I'll take it.

Vic

[micus]

Excellent posts BornBad.

[ahistory]

Very nice recipes everyone. I found a hen yesterday and will have to try one of them out.