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

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, mushroom stroganoff (using foraged chicken of the woods). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is something which I’ve loved my whole life.

Stroganoff made with chicken breast is even quicker than the orginal recipe with beef.. I love this served over some simple white or wild rice blend. #wonkyautumn #autu. Cut up your Chicken of the Woods mushroom into half inch shanks and place a few handfuls into the soup. The cool thing about eating your Chicken of the Woods in a soup is that it is like doing a hot water extraction.

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

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

Hens produce a white spore print. 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. I love this served over some simple white or wild rice blend. #wonkyautumn #autu. mushroom stroganoff using. The Chicken of the Woods mushroom is a great mushroom for beginner or novice mushroom hunters because it is a very easy mushroom to spot.

Steps 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.

I love this served over some simple white or wild rice blend. #wonkyautumn #autu. mushroom stroganoff using. The Chicken of the Woods mushroom is a great mushroom for beginner or novice mushroom hunters because it is a very easy mushroom to spot. This is due to it being a bright yellow and orange color that can easily be seen form far away. Mushroomy and said to taste like chicken to some, it has the same texture as chicken and is good in stews as a veggie 'meat'. Best eaten young as the older specimens become woody and acrid to the taste.

So that’s going to wrap it up for this special food mushroom stroganoff (using foraged chicken of the woods) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!