Chicken of the Woods Coconut Curry
Overview:
INGREDIENTS:
Preparation:
1. Preheat a pan set over medium-high heat, and add the chicken of the woods mushrooms. Cook undisturbed for 6-8min, or until they have released some moisture and the undersides begin to brown. Flip the mushrooms and cook for an additional 6-8min, until they're slightly brown all over
2. Add 1 tbsp coconut oil or ghee to the pan, and toss the mushrooms to coat and absorb some of the fat. Transfer the mushrooms to a dish and cover with the broth or stock to marinate while you cook the curry.
3. Reduce the heat to medium-low, and add your diced onion to the pan. Cook for 6-8min, until onions are translucent. Add minced garlic and ginger, and stir until fragrant, 1min. Sprinkle in the spice blend and stir, adding oil/ghee as needed to avoid sticking.
4. Pour coconut milk into the pan, and increase heat to bring the mixture to a low simmer.
5. Transfer the mushrooms and stock into the pan. Simmer for 5-10 minutes, until the liquid has reduced by 1/4 and flavors have melded. Add slices of jalapeño and salt to taste.
6. Sprinkle cilantro leaves, crumble frozen wineberries, and add fresh jalapeño slices on top. Serve with rice.
Do Chicken of the Woods Mushrooms taste like Chicken?
Honestly – yes! Chicken of the Woods Mushrooms (we call them COWs) have a texture that is distinctly shreddy-meaty, and their flavor sits between mild poultry and savory mushroom. In this recipe, we brown them and then slowly simmer them in coconut milk to give you a tender, juicy main course.
Where can I buy Chicken of the Woods?
Right here! Foraged Market let’s you purchase wild products directly from foragers. Rewild your appetite and support small food businesses: Shop Chicken of the Woods
