Falling Leaves + Mushroom Soup
Yesterday marked the official beginning of Fall, a season I experience mostly through nostalgia now that I live in California. As a child growing up in the Midwest, I was acutely aware of FallR…
Roasted Hen of the Woods Mushrooms with Miso Butter Recipe | D’Artagnan
This simple method of whole roasting hen-of-the-woods mushrooms yields both crispy petals and tender hearts. The compound miso butter adds richness and gives the deliciously earthy mushrooms an umami boost. Great as a side dish or a meatless main course when served over soft polenta.
Sauteed Maitake (Hen-of-the-Woods) Mushrooms
From the various farmers' markets I've been to, it seems most, if not all, have at least one stand with a mushroom guy (or gal). The stan...
Grilled Hen-of-the-Woods Mushrooms with Sesame Recipe
"Hen-of-the-woods are often shredded and sautéed, but when you cook them whole, they become crispy outside and meaty and moist inside," says Jean-Georges Vongerichten of his preferred method of preparing the coral-like mushroom. "I'm a purist when it comes to beautiful ingredients, so serving the mushrooms in big clusters keeps them the way they grow in the woods." More Mushroom Recipes
Hen of the Woods Mushroom Toast by Pamela Salzman – Rip & Tan
I have developed a healthy obsession with mushrooms—both the incredibly powerful medicinal types...
Pickled Hen Of The Woods Mushrooms/Maitake
Basic pickled hen of the woods mushrooms. Makes two pint canning jars, scale as needed. This is only a basic guide, play around with the recipe and make your own. That being said, if you're unsure about ph levels and pickling, use a ph tester and aim for a level below 4.2 if you change the water-vinegar ratio.
Instagram post by F R E D S • Nov 2, 2016 at 10:35pm UTC
213 Likes, 9 Comments - F R E D S (@fredsatbarneys) on Instagram: “Roasted Hen of the Woods Mushrooms on a bed of Parmesan, arugula and sweet coppa. 😋”
The "Original" Mushroom Jerky-Hen of the Woods Mushroom Jerky
Many years ago, we were inundated with several large maitake mushrooms (Grifola frondosa), and I actually mean dozens of them. We were somewhat forced to come up with ways to use the bounty beyond the traditional preservation tactics of dehydration and freezing, so we worked on developing a jerky made from the larger fronds. Our original recipe was published here in 2013, then copied, adapted, re-copied, changed, and inspired many other recipes by other bloggers and mushroom hunters for…