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Post by Sam on Oct 3, 2013 4:54:59 GMT -5
Sliced some up and marinated them for a couple days. Put them in the dehydrator yesterday (10-02-13). They're not totally dried yet, but I couldn't stay out of them. They're delicious! I have another batch marinating to go into the dehydrator. I'll make more too if I have time to pick more of the mushrooms.  |
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Post by jimmyrustle on Oct 13, 2015 11:21:48 GMT -5
Hey Sam. I found a couple nice L. cincinnatus yesterday and would like to make some Jerky. Could you post your recipe? And also did you boil or cook your chicken of the woods before marinade?
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Post by Sam on Oct 14, 2015 5:11:50 GMT -5
Hi Jimmy. I usually make my marinate as I go. It's close to the same each time though. I start with a good bbq sauce. I like the house brand at Kroger (original). One bottle usually is enough for a batch that will fill my dehydrator. Then I add a cup of plain old yellow mustard. I like the tangy taste it gives. Then a teaspoon of black pepper and a couple of teaspoons of salt and a few burps from a bottle of hot sauce. Simple, easily found in any grocery store and it gives a good combination of sour,sweet and hot. I do not use any 'smoke' flavorings. This marinate is easy to amend too. If you like you can add a little teriyaki sauce, minced jalapeno or any other favorite seasoning.
Now, I haven't boiled any of the Chicken of the Woods before making the jerky. I think it may be a good idea and will try it next batch.
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Post by jimmyrustle on Oct 23, 2015 20:32:55 GMT -5
GOT IT MARINATING RIGHT NOW!  |
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Post by Sam on Oct 24, 2015 4:29:32 GMT -5
Looks like some serious heat! That's one great thing about jerky. It's an individual endeavor. Make it like you like it. I need to do a batch like that. I usually plan to share and so I make it a little milder than I'd do it for myself. I've been volunteering at the avian center and haven't had the opportunity to get out and harvest more chicken. I may have to check the freezer for some left from last year.
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Post by BarrowMad on May 12, 2017 8:22:32 GMT -5
That does look good, I must say!
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terry
New Member
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Post by terry on Sept 17, 2020 16:18:49 GMT -5
I have read somewhere that you should always cook chicken of the woods before consuming. Did you ever try cooking first, and how? How did it turn out?
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Post by Sam on Sept 18, 2020 4:48:37 GMT -5
Terry I don't cook it. I would think you'd need to just get it up to heat all the way through but not crisp. I think that way it would still absorb the marinate through the oil. If I find anymore this year I'll try that. It might be even better!
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terry
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Post by terry on Sept 23, 2020 20:26:03 GMT -5
Thanks.
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Post by Sam on Sept 24, 2020 2:14:33 GMT -5
I'll have to check but I think the dehydrator heats to 140. Over the length of the drying, that's probably enough cooking.
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Post by dutchforager on Jun 18, 2021 7:08:07 GMT -5
Sam, Hi Sam! I'm so happy I found your forum, always lovely to find a place where knowledge and love of nature is shared. I just harvested a ton of Sulfur Shelf 'chicken' today and I'm looking for ways to preserve it. I'm definitely going to try your jerky recipe, but can you tell me how to store it and for how long it usually keeps? (or do you simply eat it all before it gets a chance to go off, because it's so delicious?)Do you have any experience pickling these beauties? I'm going to experiment and I'll gladly share the results if anyone's interested. Sorry for the many questions, thanks in advance for taking the time to read my comment.
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Post by Sam on Jun 19, 2021 3:06:15 GMT -5
Hello dutchforager, welcome to awenaturale. I hope you'll enjoy poking around. Looking forward to you sharing your foraging experience, photos, recipes storing techniques etc. The most common way to preserve sulfur shelf is, of course, drying. I've dried a few but find that once reconstituted they are best in soups. The couple of batches of jerky I've made have been small and didn't last long. I don't think it's a good way to preserve them long term. I did read about pickling but have not tried it. I do think they'd be good that way. I've done several recipes that I found online, my favorite though is still a good stirfry. I actually like the taste of the 'chicken' if you fry it really done first. Sliced into 'french fry' proportions, I really like to almost char the edges then add the veggies and fry covered a bit to let the veggies catch up. Frying the 'chicken' really done seems to give it a nice, almost, nutty flavor. And ... oh my goodness yes! Please share any experience with your recipes, even failures so I don't duplicate  |
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Post by dutchforager on Jun 19, 2021 4:11:22 GMT -5
Hi Sam, Thanks for replying so soon! I've got a little marinade going in the fridge right now! I didn't have any barbecue sauce, but I did have all the ingredients, so I just poured some ketchup, brown sugar, worcestershire sauce, smoked paprika, home made red wine vinegar,a hefty dose of my own fermented hot sauce and a splash of liquid smoke into a bowl and stirred. I liked the idea of teriyaki flavours and still had some hoi sin sauce in the fridge, so I added that, and some soy sauce. Topped it up with a few heaping spoons of sesame seeds. I did a first taste test yesterday afternoon, by pan frying in butter with just salt and pepper and boy... it did not agree with me. I decided to be brave and not give up and prepared some penne with a creamy pesto sauce, broccoli and a boat load of chicken of the woods. It worked out fine, no problems whatsoever and it was sooo delicious. Recipe (feeds about four): In a large pot, put on some water to boil for your pasta. In a seperate pan/skillet pan fry strips/small chunks of the mushroom in a LOT of butter and a little vegetable oil until browned. Remove from the pan and set aside. Add a splash of oil to your now empty pot/skillet and fry, for about 2 minutes: half a red onion, sliced and half a zucchini also sliced (quite thinly) This is where you add your pasta to the boiling water, so everything is finished at roughly the same time. Now add about 3/4 cup sour cream an 3/4 cup pesto to the skillet. Add the mushrooms back to the pan, stir so everything's coated in sauce, and let it simmer for 3-5 minutes, stirring occasionally and adding a dash of water when the sauce gets too dry. For the final minute or so add some steamed broccoli and some fresh parsley (or thyme, or sage, or oregano or a combination of those). Stir once more before serving with a pasta of your choice. I used the veggies I had in my fridge, but you could go wild with combinations that you like, obviously. I'm getting ready to do some pickling now, I also read somewhere that it freezes well (unlike most other mushrooms), I'll try to keep you updated as the results of my experiments come in. I'll probably be eating a stir fry toninght, with some mustard greens and bell pepper. Yum! |
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Post by Sam on Jun 20, 2021 3:28:24 GMT -5
That recipe sounds great! Are you already finding Chicken of the Woods? I've been too busy to scout yet.
I do start with a good bbq sauce but all I've had is too sweet for me. I add a liberal amount of plain old yellow mustard and sometimes even a little vinegar. I do that for venison, beer or wild turkey jerky as well. Just a matter of taste mind you but I like salty, tart jerky with a bit of heat (red pepper flake or other).
Very interested in your pickling efforts. No reason 'Chicken' shouldn't make a great pickle. Another recipe I liked was 'hot wings'. I found a recipe for Hooters sauce, made that, browned the wing size cuts of mushroom then covered and simmered in the sauce. Hot, but tasty.
Love the mustard greens too, and anything with bell pepper. I like strips of bell pepper raw on my plate to eat with my meal.
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