My wife was the chief forager this year. The summer and fall were exceedingly dry around us, so we didn’t find much…but when they were visible, she was spotting them every time! She was nice enough to wait on pointing one out until I found it so I could feel productive though…so that’s a plus!
Anyway, for this particular Chicken Mushroom, we decided to marinate it in a Greek vinaigrette and cook it up to serve over some homemade tzatziki, cucumber, lettuce, tomato, and onion! We picked whole wheat pita because whenever we are given the option between white and whole wheat, we go with the latter due to the added nutritional value. Then, at the end, we topped everything with some crumbled feta to finish off our sandwiches!
*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 (+ 2-3 hours marination time)
Ingredients:
- Chicken of the Woods mushroom
- Greek or Balsamic Dressing
- Pita (we used whole wheat pita)
- Plain Yogurt
- Fresh Dill
- Salt
- Cucumber
- Tomato
- Onion
- Feta Cheese
Method:
- Wash your mushroom to remove any debris. Then, pat dry, and cut into strips.
- Place your chicken mushroom strips in a zip top bag, and pour in your dressing to coat. Allow to sit in the fridge for a few hours to marinate.
- When your mushrooms are fully marinated, remove from the fridge. Heat a pan, and add your mushrooms. Cook for around 5 minutes per side.
- As your mushrooms cook, prep your other ingredients:
- Dice some cucumber finely, and combine them with your yogurt, dill, and a little salt to form your tzatziki.
- Slice your onion, tomato, and cucumber.
- Plate your pita, and spread your tzatziki atop. Then, arrange your lettuce, tomato, and onion.
- Finish by adding your cooked mushrooms and feta.
- Plate, devour, and enjoy!
