Hey everyone welcomes to our new blog and today we are gonna make 5 minutes chicken of the woods recipe. If you are making this recipe then you need 10 minutes yeah only 10 minutes.
How to make chicken of the woods recipe:
Now welcome to my little chicken recipe for vegetarians and if that sounds strange it’s because it’s not chicken at all it’s chicken of the woods (tree).
we’re doing mushroom one of the best woods mushrooms and I bet all of you at some point have walked past these things growing on tree trunks.
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Important Notes:
Let’s look at them I’ve got two chicken of the woods I got this one which is super young and fresh and tender and that’s beautiful this is like prime eating chicken of the woods and then I’ve got one here.
which is from an older chicken of the woods still edible but not as good this is the one. We want to cook there we go now that’s my lovely piece of the farmhouse.
The bread I’ve cut the edges off it cut across off and I’ve popped it in a pan with a clove of squash garlic and a sprig of rosemary add some goose fat.
It’s the most decadent fried bread and what I’m really doing here is mushrooms garlic mushroom on fried bread old-school but this is gonna be the best garlic.
Wild mushrooms ever right back to the main event one of my bread fries is going to prepare the chicken of the woods (tree).
Now I’ve got my mushroom knife I’m just going to brush any stuff off it so let’s take it down here trim it all right so young and tenderly.
Let’s take some lovely long slices to look at that looks toast like chicken breast gorgeous a gorgeous tiny bit more there’s our chicken of the woods prepared right courgette I’m going to cut it on the angle a little bit thin there.
We go it’s going to be ready and now I’ve got leek these bad boys they’re going to cut the leek down the middle reach in grab the little tough bit in the center okay okay clove garlic lovely here.
We go or make sure it soaks up the fat okay there is our beautiful gorgeous crispy goose fat rosemary-infused fried bread a big old lump of butter going in now for the mushrooms, this is such a simple recipe.
That there really isn’t that much left to do add the mushroom slices to the butter and begin frying then add the courgette and leek being sure to separate those layers of leaves.
So they can cook through thoroughly finally, add the garlic now I’m cooking on induction and these de D Trish induction hobs are stunning.
They just have got so much power and they don’t the help they take up any space I’ve got a big one over their small one.
Here brilliant now I’m just going to let all these things clip down there is something amazing about the color of this chicken of the woods and it just looks like chicken it’s got that golden outside white inside.
It’s got to be the meatiest mushroom the lock okay a little bit of seasoning now some black pepper loads of black pepper.
Now all the vegetables and mushroom at the right stage two minutes of cooking are now going to add some white wine now we’re going to add some double cream I know it’s a bit decadent.
But okay it’s going to be amazing there we are alright now we stir that in wine and cream with mushrooms.
It’s the way to go bring it up to heat let it bubble and I want to let that get really thick and delicious now to finish this off it’s all about fresh basil and loads of it and I’m just going to coarsely chop them up like so oh.
Hello, this is the final the flavor is fresh basil and lots of it there we are it’s just gorgeous let’s have a little taste here again mmm – is that heaven.
I mean not vegetarian heaven now it’s just a matter of serving up lay the lovely mushroom and veg in their creamy rich sauce onto that fried slice of bread.
We prepared earlier and don’t be stingy finally light the sprinkling of paprika adds a further dimension to the dish and we’re finished.
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