HEN IN THE WOODS MUSHROOM RECIPES

Name: Hen-of-the-Woods Mushrooms
Total time: 10 min
Yield: 6 servings
Ingredients: 1 pound hen-of-the-woods mushrooms (see note); 2 tablespoons butter; 2 tablespoons olive oil; 2 large shallots, finely chopped; 1 large garlic clove, finely chopped; 1 teaspoon fresh thyme leaves (no stems), finely chopped; Salt and pepper to taste

HEN-OF-THE-WOODS MUSHROOMS RECIPE - NYT COOKING

Hen-of-the-Woods Mushrooms Recipe - NYT Cooking image

Provided by Jason Epstein

Total Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound hen-of-the-woods mushrooms (see note)
2 tablespoons butter
2 tablespoons olive oil
2 large shallots, finely chopped
1 large garlic clove, finely chopped
1 teaspoon fresh thyme leaves (no stems), finely chopped
Salt and pepper to taste

Steps:

Brush any soil off mushrooms; cut mushrooms into 1-inch dice.
Melt butter with oil in large skillet over medium-high heat. When butter stops sizzling, add mushrooms; sauté until tender, about 4 minutes. Add shallots, garlic, thyme, salt and pepper. Sauté 2 minutes and serve.

Nutrition Facts : @context http//schema.org, Calories 112, UnsaturatedFatContent 5 grams, CarbohydrateContent 7 grams, FatContent 9 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 262 milligrams, SugarContent 4 grams, TransFatContent 0 grams

MUSHROOM DUXELLES - FORAGER CHEF

Mushroom Duxelles - Forager Chef image

A duxelles of mushrooms is one of the oldest, time-tested ways to preserve your harvest. This is a small batch, scale as needed for large harvests. I mostly make this in quantities of 2+lbs, but making a small batch will help you get the feel for the process.

Provided by Alan Bergo

Categories Appetizer Side Dish Snack

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 7

Ingredients

1 lb fresh wild mushrooms cleaned (caps and stems roughly chopped.)
1 Tbsp shallot diced ¼ inch or chopped roughly
½ tsp kosher salt
¼ Teaspoon fresh ground black pepper
2 tbsp oil (plus a little extra for roasting afterword )
¼ cup dry sherry (dry white wine can be substituted)
1/2 teaspoon fresh chopped thyme

Steps:

Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
Drying/roasting the duxelles to finish (optional)

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