Stealth1291

[stealth1291]

Hello all! I was just wondering if anyone could confirm that this is hen of the woods and if it is what ways do you guys recommend cooking them, there were about three or four more near this one and could use a lot of recipes.

thanks 

[JOHNY]

My favourite way to cook G. frondosa is to tear them apart in bite size or larger pieces. The drizzle with a bit of olive oil and a sprinkle of Kosher salt. Then grill in a BBQ Grill Pan. Stirring occasionally until obviously cooked and with just a wee bit of browning on the outer edges of the "leaflets".

This concentrates the flavour.

Then they can be mixed into a risotto. Or top a pizza. Or side dress grilled chicken beef or pork. Or grill larger peices and drizzle with aioli sauce for a snack. Or freeze for winter use if you have too much to eat right away (freeze after grilling)

[Dave W]

Stealth, your Grifola looks to be a bit past prime. When a Hen gets old it becomes somewhat tough, and then the best things to do with it are to include in recipes that call for liquid. Grifola is good in soups. I like it diced and added to linguine in clam sauce. 

[Tasso]

I like to make duxelles with old hens and, as Dave suggested, use in soups. My favorite is wild rice and hen of the woods soup.

[Dave W]

Nice! I also use finely chopped fried hen (duxelles) as an ingredient in black-bean veggie patties. 

[Tasso]

I also use hen duxelles in pasta sauces