Chicken of the Woods Recipe

Chicken of the Woods mushrooms are a true gift from nature. These vibrantly colored fungi boast a meaty texture and savory flavor, making them a popular choice among foragers and mushroom enthusiasts. If you're lucky enough to find some Chicken of the Woods, this Sautéed Chicken of the Woods Mushrooms recipe is a fantastic way to appreciate their unique qualities.
This recipe is incredibly easy to follow, requiring minimal prep and cooking time. With a simple combination of olive oil, shallots, garlic, and fresh herbs, we'll draw out the natural flavors of the mushrooms, creating a dish that's both satisfying and versatile. Sautéed Chicken of the Woods Mushrooms can be enjoyed on their own, served over pasta, or incorporated into various dishes like risottos or frittatas.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound chicken of the woods mushrooms, cleaned and sliced into 1/2-inch strips
• 2 shallots, sliced
• 3 cloves garlic, sliced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup dry white wine (optional)
• 2 tablespoons fresh parsley, chopped

Directions

1. Heat the olive oil: In a large skillet over medium-high heat, heat the olive oil.
2. Saute the mushrooms: Spread the sliced chicken of the woods mushrooms in an even layer in the skillet. Cook for about 5 minutes, or until the mushrooms start to brown slightly.
3. Add the aromatics: Stir in the shallots and garlic, and season with salt and pepper. Cook for an additional 4-5 minutes, or until the shallots are tender and softened.
4. Deglaze with wine (optional): If using white wine, pour it into the skillet and stir to scrape up any browned bits from the bottom. Cook for another 4-5 minutes, or until most of the wine has been absorbed by the mushrooms.
5. Finish and serve: Stir in the chopped parsley and remove the pan from the heat. Serve immediately and enjoy!
6. Tips
7. For best results, use fresh Chicken of the Woods mushrooms. If using dried mushrooms, be sure to rehydrate them according to package instructions before using.
8. You can adjust the amount of garlic and shallots to your preference.
9. If you don't have white wine, you can substitute it with vegetable broth.
10. Feel free to experiment with different fresh herbs, such as thyme or rosemary.
11. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.