Chicken-of-the-Woods Satay

I always think this meaty bracket fungus is the perfect beginner’s mushroom. Resembling a stack of bright yellow dinner plates on the side of a tree (usually oak), it’s highly visible, totally unmistakable and – better still – tastes great. This Indonesian inspired dish is an unusual, but delicious way of eating this substantial mushroom . . .

Although some writers compare the flavour to chicken, I think it refers to the texture - certainly it tastes nothing like the mass-produced flabby seven-week-old birds we buy in a supermarket. Unlike most mushrooms, it does not break down when cooked, so use it as a meat substitute – a superior tofu or Quorn if you like. To take this to extremes, try it kebab-ed and served with a spicy peanut sauce – a perfect veggie barbecue option.

 

 

 

 

For the kebabs

1 kg+    Young chicken-of-the-woods
12     Skewers (pre-soaked for 30 minutes if wooden)
 
For the sauce

1 tspn Cumin seeds
2 tspn Coriander seeds
1 tspn Peanut/sunflower oil
3 Spring onions (chopped roughly)
2 Cloves garlic
3cm Stem ginger (peeled and grated)
1 - 5 Chillies (depending on taste and strength)
3 tbspn Thai fish sauce (light soy will do)
2 tbspn Crunchy peanut butter
Handful coarsely chopped coriander leaves

Chop the mushroom into roughly equal 2cm cubes. Thread on a skewer. Meanwhile, lightly toast the cumin and coriander seeds in oil, before adding onions, garlic, ginger and chillies – fry for a minute before adding sauce and crunchy peanut butter. Keep stirring for a couple of minutes, adding water to make a smooth, thick paste. Taste and season if necessary. Keep warm while cooking the mushroom skewers – depending on size of chunks and grill/barbecue temperature, these should take 5 – 15 minutes. Just before serving, reheat the sauce and serve the skewers on a bed of rice, topped with the peanut sauce and garnished with a flourish of fresh coriander.

Please click here if you would like to join our Newsletter mailing list

Latest

Newsletter

Mushroom Newsletter (29 July 2010)
Porcini are here! Usually I would expect to find this autumn mushroom from about September onwards, but this year they seem to be up a good six weeks early . . .. Mushroom_Newsletter_(Porcini_-_July_2010).PDF

Wildlife Profile

Moths (July 2010)
If one could rank insects by popularity, moths would be a long way from the top. Unlike their beautiful cousins, the butterflies, most are drab and nocturnal. Thus we are most likely to encounter them when a particularly large specimen begins to crash around the lamp by an open window in the dead of night . . .

Wild Food

Ramsoms (May 2010)
While checking out your favourite mushroom woods, keep an eye open for the lush green foliage of wild garlic . . .

Recipes

Wild Mushroom and Nut Pate
This delicious pate which blends summer mushrooms with hazel nuts is perfect for August picnics . . .

Shop

German mushroom knife
These specially imported knives have a hawk's bill stainless steel blade, lanyard hook and measuring scale. The blade's serrated back and inbuilt natural bristle brush allow collectors to clean their finds in the field.

Website designed and Hosted by Mid Wales Design

Nochex Merchant Account