Name: Roasted Chicken of the Woods
Yield: Serves 4 as a first course
Ingredients: ¾ pound tender chicken of the woods mushroom; 1 quart mixed small salad greens—including cress or arugula, or both; 1½ teaspoons minced fresh thyme or rosemary; About ½ teaspoon kosher salt; 3 small shallots; 1 small lemon; 1 small orange; 4½ tablespoons olive oil; Pepper; 2 to 3 tablespoons roasted, salted, and sliced pecans or cashews

Preparation info

Serves
4
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Slabs of chicken mushroom resemble baked pumpkin, have a remarkably fleshy consistency and a subtle citrus undertone—and defy categorization. Use only very tender, juicy specimens for this dish or it will became inedibly dry. If you prefer mushrooms browned, grill them over moderate heat or broil, brushing with additional oil to prevent drying.