Sautéed Cultivated Hen of the Woods with Parsley and Walnuts

Preparation info

  • Serves

    3 to 4

    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Cultivated hen of the woods varies in intensity, sometimes comparing favorably to its wild kin, sometimes lacking its depth. But it is reliably flavorful, needs minimal cleaning, and cooks rapidly. Add instant mystery to a meal with the addition of the chewy dark “feathers.” Serve as a first course or vegetable side dish.


  • ¾ pound cultivated hen of the woods
  • 1 cup lightly packed curly parsley leaves
  • ¼ cup toasted walnuts
  • 3 tablespoons olive oil
  • 1 large shallot, chopped
  • ½ teaspoon kosher salt
  • 1 teaspoon minced thyme leaves
  • Pepper


    1. Trim any moist, very dark, or heavy, corky bits from mushroom if necessary. Separate into clumps about ½ inch wide at the base, pulling apart at the natural separations. Mince half the parsley; set aside. Chop the remainder together with the walnuts to medium-fine texture.
    2. Heat oil in fairly large skillet over moderate heat. Add shallot and toss a few minutes to color and soften. Add mushrooms and salt and toss a few minutes. Cover; continue cooking until mushrooms are not quite cooked through, about 3 minutes. Lower heat if mushrooms begin to scorch.
    3. Add minced parsley and thyme; toss, uncovered, to blend flavors and cook through completely, about 3 minutes. Add parsley-walnut mixture and toss. Season with pepper. Serve hot.