It's mushroom season here in the Great Smoky Mountains. And especially those known as Chicken of the Woods. Have you seen them, heard of them, tasted them? They are kind of rare but if you can get your hands on some, grab them! They are so good. And they have an uncanny resemblance to white meat chicken. No joke. As long as you don't overcook them and lose their texture, you could probably serve them to a meat eater and they would not know it wasn't the real thing.
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| here's what they look like in the wild |
A friend of mine found some of these beauties growing wild near us up on the Blue Ridge Parkway last week. I quickly scrambled up there to get some but I couldn't find any. They are elusive. So next year we'll be growing some of our own on our new property. I can't wait! I've only enjoyed these mushrooms a few times myself. I shared one recipe with you last year: Beer Battered Chicken of the Woods, but today's recipe is way easier. I mean it's ridiculously easy.
Here it is:
Ingredients:
Directions:
Here it is:
Ingredients:
- ½ pound chicken of the woods mushrooms, sliced thick
- 1 large, sweet onion, sliced
- 1 26-oz. jar tomato sauce
Directions:
- Use a smidge of spray oil or a bit of water in a sauté pan.
- Sauté the onions with with mushrooms until both are just tender. Make sure not to overcook the mushrooms or they will get mushy and lose that great texture.
- Add the sauce and simmer until warm.
Healthy trails,
