We just got home from a family vacation in the Catskills, and we wanted to feature a meal we made on our last night there. While hiking the Blackhead Range (from Caudal to Blackhead and back again) with our Dogs, we stumbled upon a gloriously orange and fresh Chicken of the Woods mushroom! After a quick debate about whether to harvest on the way out (we were only about a mile into our 10 mile hike), we decided to go ahead and bring it with us to avoid the risk of forgetting it on the way back. It was well worth the carry!
When we got back to our place, we got to work! We began by washing and slicing our mushroom before sautéing it and coating it in an orange stir fry sauce (more of which was used in the stir fry in the picture background)…then we wrapped in our Egg Roll Wrappers and lightly pan fried until crispy.
If you are lucky enough to happen upon some Chicken of the Woods, we definitely suggest trying these egg rolls out.
**Also, make sure you positively identify any wild mushrooms, and with Chicken, do a little test the day before to make sure it doesn’t upset your stomach.
Time: 30 Minutes
- Chicken of the Woods Mushroom
- Scallion Onions
- Orange or Duck Sauce
- Egg Roll Wrappers
- Wash and slice your chicken mushroom into strips.
- Dice your Garlic and Scallion Onions
- Heat some oil in a frying pan, and add your garlic and mushroom. Sauté for about 5 minutes.
- Add your diced scallions, and drizzle in your orange sauce. Sauté for another 2-3 minutes, and stir to coat.
- Arrange your egg roll wrappers on a clean flat surface, and scoop your mixture onto each wrapper.
- Working one at a time, wet the edges of your wrapper, and roll and fold like an envelope.
- Heat some oil in another frying pan, and when it’s hot, add your egg rolls.
- Allow to fry for a minute or two until the bottom is crispy and golden brown. Then, flip, and do the same with the other sides until your egg rolls are fully crispy and golden brown. Each additional side will take less time to brown.
- Plate, devour, and enjoy!