Chicken of the Woods
With tender wild mushrooms and savory flavors! So earthy, so unique. A gourmet twist from nature!
Ingredients
- 1 pound fresh chicken of the woods mushrooms , cleaned and sliced into 1/2-inch strips
- 3 tablespoons olive oil (substitute: avocado oil for higher heat cooking)
- 4 cloves garlic , minced (substitute: 1 teaspoon garlic powder)
- 1 medium onion , finely diced
- 1 tablespoon fresh thyme leaves (substitute: 1 teaspoon dried thyme)
- 1 teaspoon smoked paprika
- ½ cup vegetable broth (substitute: chicken broth for non-vegetarians)
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter or plant-based butter (optional, for richness)
- Fresh parsley for garnish
Instructions
- Step 1: Properly Clean and Prepare the MushroomsBegin by gently brushing any dirt or debris from your chicken of the woods mushrooms using a soft mushroom brush or damp paper towel. Unlike regular mushrooms, avoid submerging these in water as they tend to absorb moisture like sponges, which can result in a soggy final dish. Inspect carefully for any bugs or damaged parts, trimming away as necessary. For optimal texture, slice the mushrooms into strips that resemble chicken tenders – about 1/2 inch thick and 2-3 inches long. Focus on the tender outer edges and younger parts of the mushroom, as the base can sometimes be too tough.Step 2: Sauté the AromaticsHeat the olive oil in a large skillet over medium heat until it shimmers. Add the diced onions first, cooking for about 3-4 minutes until they turn translucent. Then add the minced garlic and cook for another 60 seconds until fragrant but not browned. This aromatic base will infuse your chicken of the woods with deep, savory notes. The secret here is patience – rushing this step will result in bitter garlic that overpowers the delicate mushroom flavor.Step 3: Cook the MushroomsAdd your prepared mushroom pieces to the skillet in a single layer – crowding leads to steaming rather than proper sautéing. If necessary, cook in batches. Allow the mushrooms to cook undisturbed for 4-5 minutes until they develop a light golden color on one side, then flip and continue cooking for another 3-4 minutes. The goal is to achieve a slight caramelization that enhances the chicken-like qualities of this unique fungus. As they cook, you'll notice they release moisture before beginning to reabsorb it – this is exactly what you want.Step 4: Season and SimmerOnce the mushrooms have developed some color, add the thyme, smoked paprika, tamari, and vegetable broth to the skillet. Stir to combine, then reduce heat to medium-low and allow the mixture to simmer for about 10 minutes, or until the liquid has reduced by half and formed a light sauce. This gentle simmer is crucial for tenderizing the mushrooms and allowing them to absorb the flavors. Add the lemon juice in the final minute of cooking to brighten the dish without diminishing its impact with prolonged heat.Step 5: Finish and ServeFor an extra touch of richness, swirl in the optional butter until melted and incorporated. Season with salt and pepper to taste, bearing in mind that the tamari already provides a good amount of saltiness. Remove from heat and allow to rest for 3 minutes before serving – this resting period allows the flavors to settle and distribute evenly throughout the dish. Garnish with fresh parsley for a pop of color and fresh herbal notes.
