Monday, October 3, 2011

chicken of the woods

It is the fall mushroom season and this is one of the finest that can be found. Commonly called chicken mushroom or chicken of the woods, Laetipous sulfureus can be used in any recipe that calls for chicken or in traditional mushroom dishes. Rather than rewrite what has been written many times before here is a link to read more on it. When we had a chicken the other night, I made an Argentinian recipe called pollo el verdeo with it. It was quite tasty and very easy to make.
3 cups sliced mushroom or chicken
1/2 cup cream (plain yogurt works well)
6 green onions, finely chopped
3 cloves garlic
1 cup vegetable stock or chicken stock
1.2 cup white wine
2 tablespoons cornstarch
salt and pepper to taste
2 tbsp butter
Cook "chicken" and garlic in skillet with butter til done. Add wine and green onion to skillet. In a bowl, mix cornstarch with cold broth and stir until completely dissolved and no lumps then add broth to prepared chicken. Reduce heat and cook 5 minutes. Add cream and mix thoroughly and cook until desired consistency. Serve over rice or pasta.

1 comment:

  1. This looks very interesting. Does this grow commonly around where you live? What a great thing for a low cal meal. I am your newest GFC Follower.