Skip to main content

Natural Awakenings SW PA, Greater Pittsburgh

Hen of the Woods Steaks

Aug 31, 2021 09:30AM ● By Alan Bergo
Hen of woods mushrooms next to grill press

Alan Bergo, ForagerChef.com

Yield: 1 serving per 4 ounces mushrooms 

4-oz pieces of hen of the woods (Grifola frondosa) mushrooms, broken into large clusters
Kosher salt
Cooking oil as needed, about ¼ cup

Clean the hens by swishing them in cool water, gently peering inside the caps to make sure they are cleaned, trimming with a paring knife as needed, then allowing to drain on paper towels.

Heat the oil in a pan or on a griddle until hot, but not smoking. Add the mushroom clump and season with salt, placing a weight—like a rock, log, crumbly wood or cinder block wrapped in foil or a pan—on top, then cook until the underside is deeply caramelized, then flip and repeat.

If the pan gets dry, add a little more oil. When both sides of the mushrooms are deeply
caramelized and browned, serve immediately, with extra finishing salt on the side.


Hen of the Woods Steaks recipe from Alan Bergo.


More Mushroom Delights

Wild mushrooms are a culinary delight, but beginning foragers should harvest with caution. The forager’s rule of thumb is to be 100 percent sure of an identification 100 percent of the time given that toxic lookalikes can exist. It’s also important to try a small amount of a mushroom the first time around, as some individuals can respond adversely to a particular species despite its general edibility.


Alan Bergo ForagerChefcom

Sicilian Chicken of the Woods

A traditional Italian preparation for chicken of the woods mushrooms, flavored with wild monarda leaves and served with charred bread rubbed with garlic. Read More » 

 

photo by Evan Sung

Warm Endive and Oyster Mushroom Salad

Tasty, elegant recipe for Warm Endive and Oyster Mushroom Salad. Read More » 

 

Please support The Ora Lee Smith Cancer Research Foundation

 

Digital Issue- Read it here!
Aerobic Exercises Improve Fatty Liver Condition
Like Us On Facebook!