Last fall, we had a great Foraging Haul of Chicken of the Woods, so we dried quite a bit of what we found. Well, we decided to rehydrate some and tap into our reserves…and we decided to go with a “boneless wings” motif (although it’s also a wingless wings recipe). So, we breaded our mushroom pieces and air fried them before tossing them in Anchor Bar Buffalo Sauce. We then drizzled a little blue cheese dressing atop the bites and dug in!
We served these as an appetizer, but if you make more, they’d be a good entree…or a topper to a salad!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 25 Minutes
Ingredients:
- Chicken of the Woods Mushroom (We used one we found last fall and dehydrated)
- Flour
- Egg
- Bread Crumbs
- Buffalo Sauce
- Optional, but suggested: Blue Cheese Dressing
Method:
- If using fresh mushrooms, cut into chunks, and wash (scrubbing with a toothbrush). If using dried mushrooms, place in a bowl, and cover with warm water…then, let sit for 6-8 hours to rehydrate.
- When your mushrooms are ready, arrange three bowls on your counter.
- Scoop some All Purpose Flour into the first
- Beat an Egg in the second
- Pour some Bread Crumbs in the third.
- Working a couple of mushroom pieces at a time, coat in flour, dredge in egg, and cover with bread crumbs. Then, set aside on a baking sheet (if baking), air fryer basket (if air frying), or plate (if deep frying). Repeat until all of your “wings” are breaded.
- Cook!
- Air fry at 400 degrees F for 15 minutes, flipping your mushrooms halfway through.
- Bake at 425 degrees F for 20 minutes, flipping your mushrooms halfway through.
- Deep fry in 350 degree F oil until they are golden brown.
- Remove your mushrooms, and place them in a large bowl. Pour your Buffalo Sauce over, and toss to coat.
- Plate, drizzle with blue cheese dressing (if using), and enjoy!
