Hen of the Woods Sauce Recipe

Enjoy this delectable sauce recipe that is sure to please any forager’s palate.



From The Forager's Feast
October 2016

Yield: 4 to 6 servings

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In The Forager's Feast (The Countryman Press, 2016), by Leda Meredith, even experienced foragers will be impressed with plantain leaf chips that are crisper and tastier than kale chips. Dandelion flowers become wine, Japanese knotweed becomes rhubarb-like compote and tangy sorbet, red clover blossoms give quick bread a delightfully spongy texture and hint of sweetness.

You can purchase this book from the Mother Earth Living store: The Forager’s Feast.

How can something so simple be so good? Serve this over pasta, polenta, rice, poultry, meat, or roasted root vegetables for a delicious main course. You can use frozen or reconstituted dried hen of the woods in this recipe when you don’t have fresh on hand.

Hen of the Woods Sauce Recipe

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cups hen of the woods mushrooms, cleaned and slivered
• 1/4 teaspoon sea salt
• 1 teaspoon garlic, minced or pressed
• 1/4 cup dry white wine
• Additional salt plus freshly ground black pepper to taste

Instructions:

1. Heat the butter and oil in a skillet over low heat.

2. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are tender, 10 to 15 minutes.

3. Add the garlic and cook, stirring, for 1 more minute.

4. Raise the heat to medium-high. Add the wine and cook, stirring, until most of the wine has evaporated or been absorbed by the mushrooms. Add salt and pepper to taste.

More from The Forager's Feast:

The Hen of the Woods


Reprinted with permission from The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles by Leda Meredith, published by The Countryman Press, a division of W.W. Norton & Company, 2016. Buy this book from our store: The Forager’s Feast.