1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Hey Guest, We're having our annual Winter Moot and we'd love you to come. PLEASE LOOK HERE to secure your place and get more information.
    For forum threads CLICK HERE
    Dismiss Notice

Somewhat awash with Chicken of the Woods. Recipes please.

Discussion in 'Lovely Grub' started by Toddy, Jun 11, 2018.

  1. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,979
    Likes Received:
    1,307
    Location:
    S. Lanarkshire
    Himself is foraging to great effect these days, but we're rather awash with Chicken of the Woods. Even sharing it around and sending some to a cousin down south we still have a bit of a glut.

    Anyone got recipes that will freeze ? or can/kilner jar ?

    cheers,
    M
     
    Sundowner likes this.
  2. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,009
    Likes Received:
    2,157
    Location:
    Grand Cayman, Norway, Sweden
    Simmer for msybe 30 seconds, cool under running cold water ( even better - in water with ice) then place in washed paper cartons tightly, add a but water, freeze.
    Does not get nasty dry areas this way.

    Have you tied sweet and sour pickled mushroomd?

    Try a jar from a Polish manufacturer first.
     
    Billy-o likes this.
  3. Billy-o

    Billy-o Native

    Joined:
    Apr 19, 2018
    Messages:
    1,062
    Likes Received:
    406
    Location:
    Canada
    M, does it dry well? You know, hang on to its flavour.
     
  4. Nice65

    Nice65 Full Member

    Joined:
    Apr 16, 2009
    Messages:
    4,280
    Likes Received:
    1,005
    Location:
    W.Sussex
    I’ve frozen it in strips, works fine.
     
  5. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,009
    Likes Received:
    2,157
    Location:
    Grand Cayman, Norway, Sweden
    It dries well.

    Cut into pieces of your liking and dry with the method of your liking.

    Frozen mushrooms are virtually the same taste as fresh. Dried have a different taste, the Umami is more pronounced. Concentrated, even after rehydrating.

    Pickled are delicious eaten with pies and such.
     
  6. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,009
    Likes Received:
    2,157
    Location:
    Grand Cayman, Norway, Sweden
    Just remembered; the Italians do some kind of sweet & sour marinade, then place them in an olive oil / ? oil mix.
    Also nice, but more ‘rich and fatty’ than the Central European version.

    Both versions last well in a jar, if sterilized properly.
     
  7. Sundowner

    Sundowner Full Member

    Joined:
    Jan 21, 2013
    Messages:
    803
    Likes Received:
    266
    Location:
    Northumberland
    I've dehydrated loads of cepes this year. Now I'm wondering if I should put them in jars of oil? Olive oil? And thanks for reminding me Toddy, need to check my COWs that I cut back earlier in the year
     
  8. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    7,915
    Likes Received:
    1,187
    Location:
    McBride, BC
    Congratulations! You finally have enough to do a whole bunch of experiments.
    Drying, pickling, salting, smoking. Do they change much if you steam-cooked a bunch first?

    Every Asian market has a bin or three of dried mushrooms in the back. Don't pack in oil ( does anybody do that?)
    I'd string them on cotton cords, paleo-style, and dry loads of them for experimental dinners.
    Usually the dried mushrooms get soaked in water, maybe some rice wine in there, too.
    Then into the food.

    Barter your dried crop for other foods. I did not get the chance to dry enough cheap Roma tomatoes
    this year to do that. Over ripe doesn't matter. Those are worth packing in herbed (not plain) olive oil.
    I use Iliada Kalamata Greek olive oil in 3 liter tins.

    One ounce of fresh mint leaves can cost me $2.50. Last week, I got an entire bin-bag, stuffed full, for nil!
    I cook a lot of Greek and need mint. I have never had enough to play with. Now I do!
     
  9. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,979
    Likes Received:
    1,307
    Location:
    S. Lanarkshire
    You know that mint grows like a weed ? and it's hardy ? and it'll happily grow like a pot plant in the house too :)

    M
     
  10. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    7,915
    Likes Received:
    1,187
    Location:
    McBride, BC
    Thanks, Toddy. Somehow along the way, I missed out on growing plain mint.
    The piece of steel culvert as a growth ring is still out back in the garden somewhere.
    Just never got it done.
    Now, it's my duty to help my friends control their patch!
     
  11. Snufkin

    Snufkin Bushcrafter (boy, I've got a lot to say!)

    Joined:
    Oct 13, 2004
    Messages:
    2,041
    Likes Received:
    92
    Location:
    Norfolk
    They dry fine, and rehydrate very well.
     
    Robson Valley likes this.
  12. Hunkyfunkster

    Hunkyfunkster Full Member

    Joined:
    Mar 2, 2015
    Messages:
    351
    Likes Received:
    47
    Location:
    Loch Lomond
    I've seen loads of mushrooms when I've been out and about this year. Still haven't found any chicken of the woods yet though. Hoping to finally get Geoff Dann's book so I can hone my mushroom identifying skills. It's my birthday soon, so fingers crossed...
     

Share This Page