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Laetiporus Recipes

Mushroom Recipes

 
   Chicken of the Woods is a safe and easily recognized edible mushroom with a soft texture and no gills. Chicken of the woods does not keep well as a dried mushroom. The best way to preserve it is to fry small pieces of Laetiporus sulphureus in butterand then freeze them for up to three months.
Baked Chicken Mushroom
Ingredients:
9 cups chicken mushroom, coarsely diced
1/4 cup tamari soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup red wine
2 tbs. chili paste (available in Chinese grocery stores) or 1 tbs. tabasco sauce
1 tbs. paprika
1 tsp. rosemary, ground
1/2 tsp. sage, ground
1/2 tsp. celery seed, ground
Cooking Instructions:
Place the chicken mushroom in an oiled casserole dish. Mix the remaining ingredients together. Pour over the mushroom chunks. Bake, covered in a preheated 350 F for 30 minutes. Makes 9 cups.
Cheezy Chicken Mushroom
4-6
Ingredients:
7 cups chicken mushrooms, sliced
1 cup tofu cream cheese
1-3/4 cups breadcrumbs
1 tsp. Vege-sal
1 tsp. black pepper
1/2 cup tofu grated cheese
Cooking Instructions:
Mix the tofu cream cheese with the chicken mushrooms. Stir in the breadcrumbs, Vege-sal, and black pepper. Transfer to an oiled casserole dish. Sprinkle with tofu grated cheese. Bake in a preheated 350 degree oven 35 minutes.
Chicken of the Woods Omelette
Servings: 4
Ingredients:
1 cup diced Chicken of the Woods
1/4 cup shredded cream cheese
2 or 3 shallots, diced
1 Tablespoon chopped fresh parsley
5 or 6 eggs
1/2 cup cream or milk
Salt and pepper
3 Tablespoons butter
Cooking Instructions:
Melt the butter in a heavy frying pan over low heat. Beat the eggs and cream, add salt and pepper to taste and pour into the pan. As the eggs start to cook, sprinkle the Chicken of the Woods, cheese, shallots and parsley over the top. Cook for 1 to 2 minutes more until the egg mixture sets. Fold the omelette over and remove from the heat; cover and let sit for 1 minute.

Creamed Chicken Mushroom in Noodles
Servings: 6
Ingredients:
4 cups homemade noodles or commercial noodles
1/4 olive oil
2 cups very young, tender, chicken mushroom, sliced
4 cloves of garlic, chopped
1 onion, chopped
Sauce Ingredients:
2 cups vegetable stock or water
1/2 cup silken tofu, drained
2 tbs. red wine
2 tbs. Braggs liquid aminos or tamari soy sauce
2 tbs. arrowroot or kudzu
2 tbs. lecithin granules
1 tsp. thyme, ground
1 tsp. tarragon, ground
1 tsp. sage, ground
1/2 tsp. black pepper, ground
Other Ingredients:
2 medium tomatoes, sliced
1/2 cup tofu grated cheese
Cooking Instructions:
Boil the homemade noodles 5 minutes in rapidly boiling, salted water with a dash of oil. If youre using commercial noodles, cook 2 minutes less than they direct you to. Drain in a colander and lower the colander into a bowl of cold water to halt cooking. Meanwhile, sauté the chicken mushroom, garlic, and onion in the olive oil 10 minutes. Blend the sauce ingredients in a blender and stir into the sautéed ingredients with the tomatoes. Bring to a boil, stirring often, reduce the heat to low, cover, and simmer 5 minutes. Drain the noodles again and place in an oiled casserole dish. Top with the mushroom mixture.  Sprinkle with the cheese substitute. Bake 35 minutes in a preheated 350 F oven. Serve hot.
Wild Mushroom Bruschetta
Ingredients:

200 g/7 oz foraged mushrooms chicken-of-the-woods
Slices seeded sourdough bread
2 tbsp good-quality olive oil, plus extra to drizzle
2 cloves garlic
30 g/1 oz unsalted butter
150 ml/5 fl oz London Pride, or other similar ale
Maldon sea salt and freshly ground black pepper
3 sprigs flatleaf parsley, roughly chopped
Cooking Instructions:
Using a small, clean, soft brush, clean any grit or leaf mould off the mushrooms, then break them up into rough pieces. Toast the bread, and keep warm while you cook the mushrooms. In a large, heavy-bottomed frying pan, heat the olive oil and cook the garlic until it's a nice nutty brown. Add the butter and the mushrooms. Toss this all together, then turn the heat up and add the ale. Season with salt and freshly ground black pepper and keep the heat high. When the liquid released by the mushrooms and the ale has reduced and thickened a little, throw in the parsley. Place the toast on plates and scoop the mushrooms on top, dividing the juices between the plates. Drizzle a little olive oil on top and serve with a twist of black pepper.
 

Mushroom Recipes

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