Fried Chicken of The Woods Mushroom Salad
Crispy fried chicken of the woods mushroom in a delicious salad with eggs, tomatoes, lettuce, and cucumber. Light and gluten-free.
EQUIPMENT
- 2 pots
- 1 frying pan
INGREDIENTS
- 1.5 lbs chicken of the woods mushroom
- ½ cup buckwheat flour (or other)
- 3 eggs
- 2 tomatoes
- 1 cucumber
- ½ cup cooked corn
- 3.5 oz lamb's lettuce
- 5 tbsp olive oil
- 2 cloves garlic
- 4 tsp garlic powder
- 1.5 tbsp vinegar
- 1 tsp black pepper
- 2 tsp sea salt
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INSTRUCTIONS
- Clean the mushrooms, trim off the tough base (with which they were attached to the tree), and slice the rest into larger pieces.
- Bring a pot of salted water to a boil, add the mushroom slices, and cook for 20 minutes. Don't cut this short.
- In a separate pot, hard boil the eggs for about 10 minutes, then set aside to cool.
- Mix the flour (1/2 cup) with garlic powder (4 tsp), salt (2 tsp) and black pepper (1 tsp) in a shallow bowl.
- Drain the cooked mushrooms and, while still warm, toss them in the flour mixture. Press the coating onto every side so there are no bare spots.
- Heat olive oil in a frying pan over low-medium heat. Fry the coated mushroom slices for 4-5 minutes per side, until golden and crispy on both sides. Rest on a paper towel.
- Make the dressing by whisking together olive oil, balsamic vinegar, crushed garlic, and a pinch of salt. Pour half onto the base of your salad plate.
- Layer the washed lettuce over the dressing, then arrange the fried mushrooms, halved eggs, tomato slices, corn, and cucumber on top.
- Drizzle the remaining dressing over everything and serve with a few slices of good bread.
NOTES
TIPS
Boil the mushrooms properly. Chicken of the woods contains lectins that can cause stomach upset if the mushroom isn't cooked thoroughly. A full 20 minutes in boiling water is non-negotiable.
Make it with what you have. The salad part of this recipe is completely flexible. Whatever is still alive in the garden or sitting in the fridge works. Foraged wild greens that are safe to eat raw are a particularly good match here.
It keeps well raw. Unlike most wild mushrooms, chicken of the woods is quite sturdy and will stay good in the fridge for up to a week. So there's no rush: fry it today, tomorrow, or turn the rest into a sweet preserve for winter.
Bread on the side. A slice of buckwheat bread or polenta bread pairs well with this salad and makes it a proper meal.
Make it creamy. Stir the same olive oil and garlic dressing into a spoonful of mayonnaise or yogurt to get a tasty dipping sauce for the fried mushroom slices.
Note: The nutrition values are a rough estimate; they'll vary depending on what you actually use.
NUTRITION
Serving: 14.9oz ~Calories: 377kcal ~Carbohydrates: 35g ~Protein: 11g ~Fat: 22g ~Saturated Fat: 4g ~Polyunsaturated Fat: 3g ~Monounsaturated Fat: 14g ~Trans Fat: 0.01g ~Cholesterol: 123mg ~Sodium: 1275mg ~Potassium: 1361mg ~Fiber: 9g ~Sugar: 6g ~Vitamin A: 2516IU ~Vitamin C: 21mg ~Calcium: 82mg ~Iron: 8mg