Although frost tints the morning leaves the mushroom hunt continues. A secret oak grove harbors chicken of the woods aplenty. We love the simple flavor of this fungi. It’s bright colors are easily noticeable when foraging and aren’t easily mistaken for any other mushroom. No crazy trip or death march here. Just a great homemade meal with local ingredients. Chopping up the COTW into small cubes, and never washing – just brushing dirt off, will have you ready to create some tasty mushroom gravy. I add a touch of salt to the pan of sautéed mushrooms and it’s good to go. Tasty, warm and perfect for a cool fall night.

Chicken of the Woods Mushroom Gravy and Mashed Potatoes Recipe

Ingredients:

• 2 Tbs olive oil
• 1 pound of chopped chicken of the woods mushroom
• 2 Tbs butter
• 2 Tbs flour
• 2 cloves of garlic
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 C. chicken stock/broth
• 1 C. milk

Instructions:

1. Heat a large skillet over medium heat and add 2 Tbsp. olive oil. When oil is hot add mushrooms and sauté until golden and soft. Add garlic and cook 1-2 minutes more. Remove mushrooms from pan. 
2. Add 2 Tbsp. butter and 2 Tbsp. flour to pan. Whisk until well mixed and roux is a light golden brown. (1-2 min.)
3. Whisk in stock until mixed through and then whisk in milk. Stir until hot and thickened. 
4. Add the mushrooms back to the pan, season with salt and pepper. Bring to a simmer for 3-4 minutes. Gravy will continue to thicken as it cools. 
5. Enjoy over mashed potatoes!