Sunday, 12 June 2016
Chicken of the Woods - forager's hors d'oeuvre
They grow very large, possibly weighing up to a kilo? But if you leave them too long, they dry out and become too tough to eat.
This particular one is on the farmer's land so I asked permission to help myself to some.
I propped my ladder against the trunk, climbed up and snapped off the lowest bracket. Back in the kitchen I sliced it into strips and fried in butter for 10 to 15 minutes with pepper and a smidgeon of salt. Then a squeeze of lemon.
It was delicious and the texture a bit like chicken breast. An excellent forager's hors d'oeuvre. It's the sort of luxury you'd be prepared to pay an arm and a leg for at Harrod's Food Hall!