I found a huge, beautiful chicken mushroom.
Thin layers formed at the base of a tree, making it easy to harvest this perfectly formed rosette. It must have weighed six or seven pounds. The succulent ends were instantly sautéed.
The thicker, fleshier part of the mushroom tastes best when steamed or baked in liquid.
Here’s what I did for a delightful main dish:
Ingredients:
- 2 cups diced chicken mushrooms
- Milk or soup stock to cover
- 1/2 cup onions
- 1/2 cup celery
- 1/2 cup red pepper
- 1-2 cloves of garlic
1. Marinade chicken mushrooms in liquid for 2-4 hours
2. Bake at 350 degrees for 30 minutes
3. Drain, save liquid and transfer mushrooms to a clean dish
4. Dice onions, garlic, celery and peppers
5. Coat fry pan with olive oil and sauté onions, garlic, celery and peppers
6. Stir in mushrooms and cook until all vegetables are golden
7. Add salt and pepper to taste
I baked the rest of the mushrooms. Some have been frozen for later use. I’ll experiment with the rest - and add the successful results.