A nice find today, very near the house and quite fresh. Chicken of the Woods is my favorite wild fungus. This one yielded about a half pound. I think the entire thing was fresh enough to eat but I cut the tenderest margins off to cook.
Along with garlic and red onion, saute in a little olive oil and then simmer in white wine for about 15 minutes while steaming some basmati rice. Add the rice and serve with grated Romano.
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