I brought it home, cleaned it off, and sautéed half of it in a little Bragg sauce then included it in a veggie Thai lemongrass meal (see me cook and taste it in this quickie video here>>). And wouldn’t you know it, the Chicken of the Woods was epic too, and so aptly named!! The next day I did a barbeque olive oil recipe I found online and yummmmmmm! The consistency is so spot on and it just the mushroom just really takes on whatever seasoning you’re trying to give it. I’m hooked!
All in all though, I am seriously grateful to have a new healthy food group to enjoy. So much so that I even took the plunge and included some oyster mushrooms in my Misfits Market box this week. I found a recipe for those with just olive oil, garlic, green onions, salt n pepper, and lemon juice that was quite delightful. I’d have to say I liked the foraged fungus better than the oysters, but they were pretty good and I’ll definitely eat them again. At some point I’d like to see about growing my own, I hear it’s not that difficult.