I’m thankful for many of the things my dad and nonno taught me growing up but one of my favorites is hunting for wild mushrooms. I also love the fact that E loves it too. I think it’s a combination of being in the woods and the fact that I’ve always been fascinated with finding hidden treasure (it would be nice if it were in the form of gold or cash but wild mushrooms will do) not to mention, they taste GREAT.
It’s a great time of year for what my family always referred to as “Nassa” growing up, which for us is basically any mushroom that grows from or around the base of a tree. The correct layman name for this orange beauty is “Chicken of the Woods” not to be confused with its partner in crime that usually gets a later start (September) called, “Hen of the Woods” among other names. I’ll post about that once when I find the first one of the year.
It’s really hard to mistake “Chicken of the Woods” for another wild mushroom but PLEASE do not eat anything you are unsure of.
It has been a great year for “Chicken of the Woods” so far and this is our favorite way to cook it.
What you’ll need:
- olive oil
- 1-2 cloves of garlic
- 1-2 cups of tomato sauce
- salt, pepper and other seasonings of your choice
- splash of heavy cream (optional)
A good “Chicken of the Woods” is soft and tender. If the mushroom is in it’s later stages of growth it will be hard and woody. You may still be able to use the tips of the mushroom as the tips are usually softer but a really good one will be soft and tender throughout.
After cleaning the mushroom thoroughly, you should be able to tear it into small pieces with your hands. If you’re able to do this, the mushroom should be tender enough to eat.
Once you’re done pulling or cutting your “Chicken of the Woods” into small pieces, place it a frying pan with a little olive oil and garlic and fry it for 10-15 minutes on medium heat. (The mushroom will turn a beautiful dark orange color.) Add your tomato sauce, season well and let it simmer for an additional 10-15 minutes. You can also add a splash of cream if you want (we usually do) for a richer taste. Serve as an appetizer with some bread or as a side dish. Enjoy and buon appetito!