Recipe: Wild Mushroom Scampi
The woods are teeming with wild delicacies right now, thanks to recent rains. Head on out into the forest and you are sure to find a wide selection of fantastic fungi to add to your diner plate!
Chicken of the woods scampi is on the menu for me tonight. One of my favorite ways to enjoy this beautiful wild mushroom, it’s an easy dish that will have your guests begging for more.
Many different varieties of wild mushrooms work well with this recipe – chanterelles, oysters, boletes, Hericium/Lion’s Mane – and for those wanting more of a seafood-like scampi, try Lobster Mushrooms or Fishy Milk Caps.
I like to shred the mushroom into small pieces to keep its chicken-like texture.
Instructions:
Dry sauté your fungi harvest on a low heat for 4-5 mins, until the mushrooms start sweating and release their juice.
Add in 4 pats of ramp compound butter (if you don’t have any compound butter, regular butter with finely chopped shallots and/or garlic will work too!).
Bring the heat up to medium and season the mushrooms with salt and pepper. Cook for 5-7 minutes, until mushrooms turn bright orange.
Add in a cup of chicken stock and 1/2 cup of dry white wine.
Cover pan and lower heat to a simmer. Cook for an additional 10-12 minutes, until the liquid is mostly gone.
Serve over pasta or rice, or as a side dish! Special shout-out to Elisabet Juan Roca for lending me her beautiful bowl and sharing some food photography tips!
Upcoming Wild Mushroom Forages
Join me in the woods to discover and explore the bounty of edible mushrooms growing locally at an upcoming public mushroom hunt! Last week’s events sold out, so be sure to get your tickets soon to avoid disappointment.
August 8 – Boxford, MA: Mushroom Walk: Edible, Medicinal and Poisonous Fungi
August 15 – Lynn, MA: Foraging Walk & Wild Food Picnic: Summer Fungi, Berries and Herbs
August 29 – Haverhill, MA: Mushroom Foraging Walk: Edible, Medicinal and Poisonous Fungi
