Photo: Annie Corrigan/WFIU
A friend of mine found these gorgeous Chicken of the Woods in mid-late October. He asked me what to do with them. I told him but he said, “That seems like a lot of work, so why don’t you just have them.”
Unlike with other mushrooms, slow cook these in a lot of liquid. They tend to be a little bit dry, and as a result, they will absorb the moisture of the stock.
Chicken Of The Woods
- 2 1/2 pounds chicken of the woods, thinly sliced
- 2 cups chicken or vegetable stock
- salt and pepper to taste
- Cook in a pan until the mushrooms have soaked up the liquid. Easy!