Baked Chicken Mushroom |
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No one believes how similar this mushroom is to chicken until they try it. The chicken seasonings in this dish also enhance the similarity. You can use this as a side-dish, or in other recipes that call for chicken, and it also freezes well. Be sure to use fresh, young chicken mushroom. This species gets tough and loses flavor when it gets older.
Remember, it takes a tough forager to find a tender chicken mushroom! |
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9 cups chicken mushroom, coarsely diced
1/4 cup tamari soy sauce 1/4 cup red wine vinegar 1/4 cup olive oil 1/4 cup red wine 2 tbs. chili paste (available in Chinese grocery stores) or 1 tbs. tabasco sauce 1 tbs. paprika 1 tsp. rosemary, ground 1/2 tsp. sage, ground 1/2 tsp. celery seed, ground |
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1. Place the chicken mushroom in an oiled casserole dish. 2. Mix the remaining ingredients together. 3. Pour over the mushroom chunks. 4. Bake, covered in a preheated 350° F for 30 minutes. (Note: You may prepare this in advance, and refrigerate before baking, marinating the mushroom and letting the flavors soak in.) |
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Makes 9 cups Preparation: 15 minutes; Cooking Time: 30 minutes |
