Use chicken of the woods mushrooms anywhere you would use shredded chicken or meat.
A simple braising method that can be done in the instant pot, slow cooker, oven, or stove top.
Chicken of the woods mushrooms are a wild mushroom that can be forged in the fall. The season is short so if you come across these mushrooms at your local farmers market, in the store, or out in the wild be sure to snag some while you can.
Ideas of How to Use:
Mushroom Mac n Cheese
Pulled BBQ mushroom sando
Soup or Stew
Watch a step by step video on Instagram
Yield: 6 cups / about 10 servings
1 lbs chicken of the woods mushrooms
1 garlic clove
Hard herbs: thyme, sage, rosemary, oregano
1/4 cup of white wine
1 cup vegetable or chicken broth
1. Season mushrooms with salt and pepper, let sit for 10 mins while you cut the onions and garlic. This allows the salt to seep into to mushroom.
2. Sear mushrooms on both sides in a pan over high heat with a splash of avocado oil, about 3 mins per side. Repeat with all mushrooms
3. Turn heat down to medium and sauté onions, garlic and herbs, stirring occasionally for 5 mins or until onions are translucent. Add a splash of wine and scrape the bottom of the pan with a spatula to remove any fond.
4. Add everything to your instant pot pressure cook on high for 40 minutes or slow cook for 5 hours.
Dutch oven method: add everything to a dutch oven with a lid and bake in a 350 degree oven for about 1-2 hours or until fork tender.
5. Remove mushrooms from braising liquid and let cool to the touch.
6. Pull mushrooms into pieces like shredded chicken and serve in on your favorite meal in place of chicken.
How to Eat Chicken of the Woods Mushrooms
Use chicken of the woods in place of any recipe that calls for shredded chicken
BBQ Pulled Mushroom Sandwich
Shred mushrooms and toss with your favorite BBQ sauce