Chicken of the Woods
It is ordinarily referred to as the Chicken of the Woods mushroom, Chicken mushroom, Chicken organism, and Sulfur Shelf mushroom.
Equipment
- Weighty saute of the griddle, similar to project iron
Ingredients
- 42 oz chicken of the woods the size of a little clench hand
- 1 squeeze sweet paprika
- 1 minuscule squeeze cayenne pepper
- 3 eggs eggs for breading
Instructions
- Take your bits of chicken mushrooms and trim off the intense part where the stem begins to join the tree. Wash and dry the mushrooms well, which will enable flavors to follow.
- Season the flour with a decent spot of salt, pepper, paprika, and cayenne to taste (back off of the cayenne). Throw the mushrooms first in flour, at that point in egg, at that point once more. If your chickens have been in the refrigerator for a day or two they may be somewhat dry and could experience difficulty permitting the covering to follow.
- Warmth a skillet with 1/4 cup cooking oil, just as 2 tbsp. unsalted spread. Include your breaded chicken mushrooms, the squashed clove of garlic, and the thyme. Cook the chicken of the woods until they are brilliant earthy colored on each side, around 4-5 minutes, including additional oil if the dish gets dry, at that point smudge the mushrooms on a paper towel rapidly to sob overabundance oil, sprinkle with somewhat salt and serve right away.
Notes
- When you gather the Chicken of the Woods mushroom, it is ideal to collect it when it is as yet young, delicate, and wet. This is the point at which it will taste the best.