You are|Are|Again} looking for inspiration recipes mushroom stroganoff (using foraged chicken of the woods) that are interesting? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious mushroom stroganoff (using foraged chicken of the woods) should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of mushroom stroganoff (using foraged chicken of the woods), first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare mushroom stroganoff (using foraged chicken of the woods) good wherever you are, because as long as you know the trick, this dish is can become dish special.

Ingredients and seasonings required for prepare

1. Prepare 3-4 medium/large pieces chicken of the woods mushrooms,
2. Take 1 onion, sliced,
3. Prepare 2 cloves garlic, crushed,
4. Prepare 1/2 tsp smoked paprika,
5. Prepare 1/4 tsp cayenne pepper,
6. Take 1 good glug of white wine,
7. Prepare 2 heaped tsp Dijon mustard,
8. Take 1 Vegetable stock cube, dissolved into 250ml water,
9. Prepare 2 tbsp fresh lemon juice,
10. Use 1 heaped tbsp crème friache or fat free quark,
11. Prepare 1 handful fresh parsley, chopped, some reserved as garnish,
12. Use 1 tsp sugar (optional),
13. Take Salt and pepper to season,
14. Prepare 2-3 tbsp cooking oil for frying
15. Prepare To serve:
16. Use White/wild blend rice, steamed (75g dry weight per person)

You'll use a little bit of white wine to deglaze the pan, and this is where you should recover some of that maitake mushroom flavor. We'll also be adding some flour which will help to thicken our sauce. We finally took the step of joining a mushroom hunting club, Connecticut Valley Mycological Society, and we have learned something every week we have foraged with them. Wash and dry the mushrooms well, which will help seasonings adhere.

How to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):

1. Foraged chicken of the wood mushrooms are used in this recipe, but of course you can substitute with some that are more readily available, for example, closed cap or chestnut. Prep the chicken of the woods by brushing off any exterior dirt/grit first with a dry brush then by slightly wetting it under a tap. Don't run the mushrooms directly beneath the water. Then trim off the woody edges that were touching the tree as they are a bit too tough to eat.
2. Heat a large saucepan up over a medium heat and add the oil plus the mushrooms and fry them gently. Season them with salt and pepper, then transfer them to a bowl after frying for 4-5 minutes and set aside until later. Add a little more oil then add in the sliced onions and fry gently until translucent and soft. Add salt, pepper, the smoked paprika, cayenne pepper, crushed garlic. Stir through the onions to coat.
3. Add in the mustard, a squeeze of lemon juice and the wine. Cook the alcohol in the wine off for a couple of minutes then pour in the vegetable stock. Stir again. Bring to a gentle simmer. Simmer gently with a lid on until the liquid reduces by around half.
4. Re-add the mushrooms and stir through the sauce. Simmer the mushrooms in the sauce for around 5-7 minutes until they have absorbed flavour from the sauce and softened further. Remove from the heat. Add most of the chopped parsley, reserving a few pieces for garnish and then add the crème friache / quark. Here, add the sugar if there's a slight bitterness from the mushrooms to sweeten and mix through.
5. Stir until the sauce becomes creamy. Season with more salt and pepper to taste then serve up over the rice and garnish with a few parsley leaves. Enjoy! :)
6. Done and ready to serve!

Season the flour with a good pinch of salt, pepper, paprika and cayenne to taste (go easy on the cayenne). Toss the mushrooms first in flour, then in egg, then in flour again.*. Chicken of the woods is a really reasonable mushroom for beginning foragers. There aren't a lot of mistakes to be made, and it is perhaps one of the most pleasing mushrooms to eat. Add the white wine, salt and pepper and cook until the mushrooms are tender and the moisture has evaporated.

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