Jun 09, 2014

Beer Battered Chicken of the Woods Mushrooms

I don’t expect many of you to have access to these woodland gems but if you can find them, get them! We live in the Smoky Mountains and this past weekend at the Farmer’s Market we came across a mushroom farmer who had these amazing looking shrooms at his booth. Wow! They’re so interesting looking… and tasting! The texture is, yes, a little like chicken. And it’s uncanny how it looks just like white meat chicken when it’s cooked. The flavor is very subtle and reminds me a little of chicken and a little of scallops, without the fishiness. 

Chicken of the Woods mushrooms
I really had no idea what to do with them so I hunted online and found ONE recipe (only one!) where the person breaded and fried them so I thought I’d give that a try. Not that I’m into breading and especially not frying (yikes) but I really wanted to give these beauties a try with something different, so there you go.

Ingredients:

  • 8 oz. chicken of the woods mushrooms
  • 1 cup whole wheat pastry flour
  • 1 tsp Spike salt-free seasoning
  • 1 cup beer
  • other spices of your choice, to taste—I used a little cayenne pepper

Directions:

  • Mix all batter ingredients together and dredge the mushroom medallions. Then fry in a lightly oiled non-stick skillet, until golden brown on both sides, flipping once. Lightly salt if desired.

I served them with a big salad and made a horseradish dipping sauce for them, too. Delicious!

NOTE: If you’re not used to eating mushrooms, start with a small amount of Chicken of the Woods. They can cause tummy upsets in some people who are not used to eating mushrooms. We had no trouble.

Healthy trails,

7 responses to “Beer Battered Chicken of the Woods Mushrooms”

  1. moonwatcher says:

    What beautiful mushrooms! I've read about these. Looks like you found and created a treasure of a meal. 🙂

  2. Helyn says:

    Aren't they, though? I want to try grilling them with some BBQ sauce next :))

  3. holly adams says:

    I find these beauties all the time in my room and I cook them several different ways. I saute them in garlic olive oil and a little bit of butter they are delicious make sure you tear them into smaller pieces or more even cooking there once again fantastic! I'll also make chicken of the woods enchiladas that which is my husband's favorite there a crowd pleaser and always a hit and I also do a chicken of the woods Cajun pasta which is absolutely wonderful I also make a chicken of the woods mushroom and barley soup room absolutely delicious!!i I hope these ideas inspire you to venture out on your cooking with these wonderful delicious mushrooms.

  4. Helyn says:

    Holly, it's so funny that you posted this comment today… I just found some chicken of the woods shrooms at my farmer's market TODAY and was wondering how I'd use them. So thanks so much for all the suggestions!! 🙂

  5. holly adams says:

    That is funny! Glad I hopefully could help with the suggestions. Hope you were able to come up with a tasty dish.

  6. Helyn says:

    I did, Holly! I made a chicken of the woods cacciatore… sautéed some onion and then simmered the shrooms in the onion with tomato sauce. Served over pasta. So easy. I'll post the recipe soon. YUM!!! 🙂

  7. Melanie says:

    I run the blog for a mushroom farm. They are working on commercially producing chicken of the woods, and have seen their first growth on test bags.
    I linked to this recipe in my blog post today. 🙂 It looks very tasty.

    http://www.mossycreekmushrooms.com/blog/2016/2/11/beer-battered-chicken-of-the-woods-recipe

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