Savory Hen of the Woods Mushroom Sliders
working in Virginia’s Shenandoah Valley provide her with many opportunities to expand her
culinary horizons and continue to learn and grow through hunting, fishing, foraging, and farming.
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The farmer’s market can be a great place to meet new wild foods.
My wild food journey began in earnest in Vermont, where it’s not uncommon to find ramps and fiddleheads alongside familiar cold-season produce.
Once in Virginia, I saw little resealable bags of lambsquarters being sold as “wild spinach” for $5 each, which I thought was funny, but at least it gets people to taste outside the box (many consider this deeply nutritious and delicious plant a horrid weed).
The other day, a local vendor friend gave me a big hen of the woods mushroom, the first I’ve ever eaten and certainly not the last. In my early culinary days, long before hunting, I often made a decent facsimile of ground beef by chopping up marinated white mushrooms. This reminded me of those times.
Serving Size: 2 servings
Time to make: 30 minutes
Special Equipment: n/a
Also works with: Lion’s mane or other meaty wild fungi
Sides: Homemade pickles or fermented vegetables
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Savory Hen of the Woods Mushroom Sliders
2
servings15
minutes30
minutesKeep the screen of your device on
Ingredients
1 lb hen of the woods mushroom (maitake), cleaned and pulled part
1 tsp salt
1 large green onion, sliced into thin rings, green tops reserved
2 tbs unsalted butter
1 tablespoon avocado oil or other high temp oil
2 tsp white wine vinegar
2 tsp worcestershire sauce
2 tsp soy sauce
1 tsp monkfruit or sweetener of choice
1 teaspoon hot smoked paprika
1 tablespoon roasted garlic powder
½ tsp cumin
⅛ tsp cayenne pepper
⅛ teaspoon black pepper
Toasted crusty bun
Fermented ketchup or other condiments for serving
Preparation
- Begin by sweating the mushrooms in a dry pan over medium heat, sprinkling them with salt and allowing them to relinquish their moisture.
- As the mushrooms begin to crisp up, add the butter, oil, and onion and saute for about 3 minutes or until the onions are translucent.
- Deglaze the pan with the vinegar and add the worcestershire, soy sauce, monkfruit, smoked paprika, garlic powder, cumin, cayenne, and pepper.
- Remove pan from heat. Add the green onion tops and stir to combine. Set aside to cool.
- Toast your bun and heap on the cooked mushroom mixture. Top with your favorite condiments and enjoy.
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