Foraging chicken of the woods mushrooms tap into the forager thrill of the hunt while delivering on supremely succulent texture and flavor earning this fungi the nickname “chicken of the woods.” When cook right with a quick hot saute, these meaty mushrooms truly earn their poultry comparisons. This easy 6-step chicken of the woods recipe reveals the secrets behind preparing the perfect batch of chicken of the woods to rival any sautéed chicken breast.
In just 20 minutes active time, this chicken of the woods recipe yields 4 servings of sautéed “chicken” bursting with woodsy richness. The prep time clocks in at 10 minutes and the total cook time needed is only 15 minutes for a start-to-finish timeline of just 45 minutes. Each 127-calorie portion is protein-packed. Read on for the full chicken of the woods recipe details.
You may also check the delicious cry baby noodles recipe.
Table of Contents
1 1⁄2 pounds chicken of the woods mushrooms, rinsed, patted dry and cut into bite-sized pieces
1⁄4 cup almond flour
2 tablespoons extra virgin olive oil
4 tablespoons butter, divided
1 small shallot, minced
4 garlic cloves, minced
1 teaspoon fresh thyme
1⁄4 cup chicken or vegetable broth
Juice of 1 lemon
Salt and pepper to taste
Step 1: Place almond flour in a large Ziploc bag. Add mushroom pieces and shake to coat thoroughly. Shake off any excess flour.
Step 2: In a large cast iron skillet, heat olive oil and 2 tablespoons butter over medium-high heat until hot and frothy.
Step 3: Carefully add coated mushroom pieces to the hot skillet in a single layer, working in batches if needed to avoid overcrowding pan.
Step 4: Sear mushrooms for 2-3 minutes per side until crispy and golden brown. Transfer seared pieces to a plate and set aside.
Step 5: If needed, add remaining 2 tablespoons butter to skillet. Add shallots, garlic, and thyme. Sauté for 1 minute until fragrant.
Step 6: Return mushroom pieces to skillet along with any accumulated juices on the plate. Add broth and lemon juice. Toss to coat. Cook for 2 minutes to warm through and absorb flavors. Season with salt and pepper. Serve immediately.
Why chicken of the woods recipe deserves the name
With supremely satisfying texture and versatile flavor, chicken of the woods more than earns its poultry-linked moniker. Here’s why this fabulous fungi stands up to the chicken comparison and how to amplify these traits.
Fresh chicken of the woods mushrooms deliver an appealingly fleshy and fibrous bite similar to savory meat. Quick hot sautéing as opposed to slow simmering maintains that slightly al dente bite. The almond flour coating also imparts extra crispy crunch sealing in moisture.
Delicate Woodsy Essence
Raw chicken of the woods mushrooms shine with mild earthy sweetness and faint fruitiness quickly bloomed by cooking. Sautéing allows those delicate aromas to sing front and center rather than get lost amidst other ingredients.
While chicken of the woods possesses plenty of innate flavor, sautéed pieces readily soak up surrounding ingredients layered into the hot pan. Brothy hits of chicken stock, bright herbs like thyme, and powerhouse alliums all get absorbed to pump up an already fabulous fungi.
Sealing the exterior and cooking the interior just right eliminates rubbery quality while showcasing the innate tender bite of foraged chicken of the woods mushrooms. Skipping a long marination in favor of a quick almond flour coat retains that pleasing firmness.
From sandwiches to tacos to flatbreads and beyond, sautéed chicken of the woods slots seamlessly into varied dishes in place of actual chicken. Get creative riffing recipes with these meatless “meaty” morsels! Their neutral flavor plays well with most seasonings from Italian herbs to Indian spices.
Hunting for foraged chicken of the woods mushrooms transports you right into the forest, connecting with nature. Yet you needn’t actually camp out to reap wild edible benefits! Bring foraged fungi or store-sourced bounty into your home kitchen. Then, try this easy chicken of the woods recipe putting umami-rich mushrooms to work amplifying their supple texture and subtle sweet essence. A quick chop and sear, then season is all it takes to wildest mushroom’s inner chicken. Dig in and savor the fruits of the forest!