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Several things can affect the taste quality of mushroom stroganoff (using foraged chicken of the woods), start from the type of ingredients, then selection of fresh and good ingredients until how to process and serve. No need dizzy guys if want prepare mushroom stroganoff (using foraged chicken of the woods) delicious as long as you know the trick then this dish is can be a treat that is very special.

Ingredients and seasonings used in prepare

1. Prepare 3-4 medium/large pieces chicken of the woods mushrooms,
2. Prepare 1 onion, sliced,
3. Prepare 2 cloves garlic, crushed,
4. Take 1/2 tsp smoked paprika,
5. Prepare 1/4 tsp cayenne pepper,
6. Prepare 1 good glug of white wine,
7. Take 2 heaped tsp Dijon mustard,
8. Prepare 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. Prepare 1 tsp sugar (optional),
13. Prepare Salt and pepper to season,
14. Take 2-3 tbsp cooking oil for frying
15. Prepare To serve:
16. Prepare White/wild blend rice, steamed (75g dry weight per person)

In a bowl, mix the flour and the sour cream together. 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. 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.

How to make:process 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!

When harvesting, Chicken of the woods, use a knife and gently cut the outer edges of the mushroom, leaving the base on the tree or log. This will allow the mushroom to grow back, and you can harvest it again next year, provided no one else finds it first. Lucky for us, we found a bunch of it on our own property. Preparing, Eating, Storing Gently and generously brush the mushroom wedges with olive oil and season with salt and pepper. Arrange the mushrooms on a platter.

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