My wife found another beautiful Chicken of the Woods mushroom on a hike with one of our dogs, and she tasked me with cooking it for dinner! I then asked my son what type of cuisine he wanted for dinner, and he picked Italian. The combination of those two events (plus the fact that we had a large bottle of Pinot Grigio in the fridge that we weren’t likely to ever open if not to cook with), and this idea started to form.
To make this one, we first fried up our mushrooms, then we made the basis for our sauce, and we finished everything off by re-adding the mushrooms to the party. We served our piccata over whole wheat spaghetti alongside a balsamic side 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: 30 Minutes
Ingredients:
- Chicken of the Woods Mushroom
- All Purpose Flour
- Garlic Powder
- Parsley
- Capers
- Dry White Wine
- A little Lemon Juice
- Optional: Parmesan Cheese
Method:
- Separate your chicken of the woods mushroom into its individual florets, and wash any debris away.
- Combine your flour and garlic powder into a bowl large enough to fit your mushroom pieces.
- Coat your still damp pieces of mushroom with flour, and set aside.
- Melt some butter or heat some olive oil in a pan, and add your coated mushrooms. Cook until they turn a golden brown and soften a bit.
- As your mushrooms cook, dice your parsley.
- When your mushrooms are ready, remove them from the pan, and set aside.
- Add your parsley and capers to the pan, and pour in some wine and a little lemon juice.
- Allow your sauce to cook down a bit, and add in some optional parmesan cheese to help it thicken. If you like a slightly less acidic sauce, add a little sugar as well.
- When your sauce has reduced a bit, add your mushrooms back in to finish simmering and absorbing the flavours.
- Plate, grate additional parmesan cheese on top, devour, and enjoy!
