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.
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.
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