I like to bushcraft, forage and cook. When I’m able to combine all of those interests that makes me a happy camper. So, with both rain and cool nights the autumn mushrooms begin to appear and I try and get out to find my share.

I’ve been lucky on my walkabouts to come across Laetiporus sulphureus: The Chicken of the Woods and Grifola frondosa: The Hen of the Woods.  Both tend to grow on decaying oaks and add great flavor to a cooked meal.

My wife and I made Jamie Oliver’s recipe for “Wild Mushroom and Venison Stroganoff for two lucky people”. It was delicious!

I also used a bunch of the Hen to make jerky.  To do so, I boiled larger pieces for 10 minutes, strained and placed them in the marinade overnight.  The marinade was a mix of honey, chili powder and soy sauce. The jerky went in the dehydrator the next day at a low temperature for about 8 hours until it felt right.

All the extra mushroom got diced and fried in butter and a splash of olive oil to be frozen for use another day.

To see more of my Mushroom posts check out:

Wild Foraged Mushroom Tempura

July Mushroom Foraging

Dehydrating Chanterelles

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