Mushroom Stroganoff (Using Foraged Chicken Of The Woods)
Mushroom Stroganoff (Using Foraged Chicken Of The Woods)

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mushroom stroganoff (using foraged chicken of the woods). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Great recipe for Mushroom Stroganoff (Using Foraged Chicken Of The Woods). Chicken of the woods can be tricky to find, it's definitely one of the rarer finds during a foraging trip, but if you're lucky enough to get your hands on some why not try making them into this delicious stroganoff. Stir in onions, mushrooms, and any unused flour. In small bowl, whisk together chicken broth and mustard.

Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have mushroom stroganoff (using foraged chicken of the woods) using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):
  1. Prepare 3-4 medium/large pieces chicken of the woods mushrooms,
  2. Make ready 1 onion, sliced,
  3. Get 2 cloves garlic, crushed,
  4. Take 1/2 tsp smoked paprika,
  5. Make ready 1/4 tsp cayenne pepper,
  6. Take 1 good glug of white wine,
  7. Get 2 heaped tsp Dijon mustard,
  8. Get 1 Vegetable stock cube, dissolved into 250ml water,
  9. Make ready 2 tbsp fresh lemon juice,
  10. Get 1 heaped tbsp crème friache or fat free quark,
  11. Take 1 handful fresh parsley, chopped, some reserved as garnish,
  12. Take Salt and pepper to season,
  13. Take 2-3 tbsp cooking oil for frying
  14. Make ready To serve:
  15. Prepare White/wild blend rice, steamed (75g dry weight per person)

Remove the chicken from the skillet. Many people refer to Maitake mushrooms (Grifola frondosa) as hen of the woods or ram's head mushroom. No matter what it's called, this type of foraged mushroom is highly coveted. Maitake mushrooms originate in China, where many believe that they have medicinal properties.

Instructions to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):
  1. Foraged chicken of the wood mushrooms are used in this recipe, but of course you can substitute with some that are more readily available, for example, closed cap or chestnut. Prep the chicken of the woods by brushing off any exterior dirt/grit first with a dry brush then by slightly wetting it under a tap. Don't run the mushrooms directly beneath the water. Then trim off the woody edges that were touching the tree as they are a bit too tough to eat.
  2. Heat a large saucepan up over a medium heat and add the oil plus the mushrooms and fry them gently. Season them with salt and pepper, then transfer them to a bowl after frying for 4-5 minutes and set aside until later. Add a little more oil then add in the sliced onions and fry gently until translucent and soft. Add salt, pepper, the smoked paprika, cayenne pepper, crushed garlic. Stir through the onions to coat.
  3. Add in the mustard, a squeeze of lemon juice and the wine. Cook the alcohol in the wine off for a couple of minutes then pour in the vegetable stock. Stir again. Bring to a gentle simmer. Simmer gently with a lid on until the liquid reduces by around half.
  4. Re-add the mushrooms and stir through the sauce. Simmer the mushrooms in the sauce for around 3-4 minutes until they have absorbed flavour from the sauce. Remove from the heat. Add most of the chopped parsley, reserving a few pieces for garnish and then add the crème friache / quark. Stir through until the sauce becomes creamy. Season with more salt and pepper to taste then serve up over the rice and garnish with a few parsley leaves.

No matter what it's called, this type of foraged mushroom is highly coveted. Maitake mushrooms originate in China, where many believe that they have medicinal properties. The species that most of us think of when it comes to edible chicken of the woods mushrooms is the Laetiporus Sulphureus, which grows on hardwood trees in the Eastern regions of North America. There is also the edible and delicious Laetiporus Cincinnatus, which is popular in the Eastern regions of North America. For this chicken of the woods recipe, start by trimming off the hard base before you cut the mushrooms into chunks.

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