Fall Shroomin'

Found this big ol fresh Chick of the Woods (aka sulphur shelf) mushroom while mt. biking.  The bright orange stuck out like a sore thumb in the woods.  With the recent cool temps and rainfall, this polypore must have just popped.

 

I've tried a couple different recipes, but this one definitely is my favorite to complement the lemony, chicken like taste of this mushroom.  Absolutely delicious!

Chicken of the Woods Mushroom Risotto
Serves 4
100g of Chicken of the Woods Fungus – thickly sliced
200g of risotto rice
2 cloves of garlic
2tbsp of butter
Salt and Pepper
2 pints of hot vegetable or chicken stock
1 lemon juiced
Handful of fresh thyme

1. Fry the chicken of the woods mushroom with the butter and garlic til softened
2. Add the risotto rice til coated in butter
3. Add a ladle full of stock, stir until absorbed
4. Continue to add the stock a ladle full at a time stirring well
5. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
6. Add the thyme , lemon juice season with salt and pepper