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Lemon Rosemary Chicken of the Woods Mushroom

I have found that this normally “dry” wild mushroom is an excellent candidate for sous vide, rather than the usual saute. Add in your favorite herbs and seasonings and its lends an incredibly tender and juicy texture. I was a little disappointed in the small size of my only find of this mushroom so far this season, but the younger the mushroom, the better.

When cooking these mushrooms, as with all wild mushrooms, be sure to cook them thoroughly. I know from experience. There’s a bit of controversy about whether or not the ones that grow from eucalyptus are edible or not. I think it all has to do with proper preparation. These I harvested were growing from a eucalyptus stump and my kids and I all enjoyed them without a problem… except everyone wanted more.

Here’s my recipe for Lemon Rosemary Chicken of the Woods (of course, you’ll need access to a sous vide machine):

Lemon Rosemary Chicken of the Woods

Ingredients:

A good sized portion of chicken of the woods mushroom, sliced
One sprig of rosemary, leaves removed and chopped coarsely
Two-three sprigs of thyme
2 T Soy sauce (or alternative)
1/2 tsp Smoked paprika
3-4 (or more) cloves of garlic
Juice of one lemon
1/4 c vegetable (or mushroom) stock
2 tbsp Avocado oil

Optional finishing: pinyon pine vinegar or more lemon juice

Combine everything except the mushroom in a mixing bowl. Taste the flavoring and adjust to preference. Add the mushroom and toss in the marinade. Carefully pour everything into a vacuum seal bag and seal tightly, making sure to remove all excess air. Cook sous vide at 160° F for 2-3 hours.

Remove mushroom from the bag and either heat to desired temperature (a few minutes in the oven is nice), and serve, with a finish of either pinyon pine vinegar (gives it a wonderful, delicate mountain aroma) or more lemon juice.

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