Pan-Fried Chicken of the Woods

Only cook mushrooms an expert has identified. Cook thoroughly. Some people get an upset stomach from chicken of the woods, even when it is cooked. Try a small portion the first time, and have it identified in person by an expert, including noting the tree it grew on.

Ingredients

• 8 ounces (225 g) young, tender chicken of the woods
• 2 tablespoons oil or butter
• 1 clove garlic, minced
• Salt and black pepper
• Squeeze of lemon

Steps

1. Trim away any tough, dry or woody parts. Use only the soft, young outer edges.
2. Wipe clean and slice into thin strips or small pieces.
3. Heat the oil over medium heat. Add the mushroom in a single layer and cook, turning once, until browned and cooked all the way through, about 10 to 12 minutes.
4. Add garlic for the last minute. Season with salt, pepper and lemon.
5. Serve hot.

Cleaning and storage

• Wipe with a damp cloth rather than soaking. The flesh soaks up water.
• Older parts become tough and woody. Trim them off.
• Refrigerate in a paper bag and use within a few days. Cooked pieces freeze well.