by nettleandquince
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nettleandquince's Notes:
ExpandKing trumpet (or king oyster) mushrooms (Pleurotus eryngii) Ask a question about this ingredient
Hen of the woods (or maitake) mushrooms (Grifola frondosa) Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Garlic Ask a question about this ingredient
Fresh thyme Ask a question about this ingredient
Flaky sea salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Carefully wipe dirt from king trumpet mushrooms, if necessary.
Ask a question about this stepCut off stub and thinly slice mushrooms lengthwise (the result are beautiful cross sections).
Ask a question about this stepIn a large skillet, heat enough olive oil to cover the surface. Thinly slice garlic, cook in olive oil until just golden, remove immediately and set aside.
Ask a question about this stepAdd the mushrooms - just enough so they don't overlap in the pan, working in batches as necessary - season with sea salt, freshly ground black pepper, and sprinkle with thyme. Sautée until the mushrooms become golden-brown on one side, turn them over, and cook another minute or two until soft but with a bit of bite.
Ask a question about this stepTo serve, sprinkle with a little more thyme and the pieces of crispy garlic.
Ask a question about this stepThank you. Your personal supply of hen of the woods on the grounds of the Cathedral - that would be nice!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I have just joined the The Mycological Association of Washington (DC) and I am looking forward to having someone “officially” instruct me on mushrooms. Last fall there was an old Oak tree on the grounds of the National Cathedral, across from our little apartment, and I was sure the base was covered in ‘Hen of the Woods’ mushrooms. I didn’t try them, for fear of the worst. So once I know for sure, this is a recipe that is sure to go into my rotation.