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Author Topic: Chicken Mushrooms  (Read 2524 times)

Offline biteme

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Chicken Mushrooms
« on: January 06, 2006, 11:09:51 AM »


These tasty mushrooms can add a lot to any dish.
When I am doing extended stays in the back country finding one of these is a real treat. There are NO "look-a-likes", when I found my first one I went to my Audubon mushroom guide and took quick notice that my find was the featured photo on the cover.  It's of the sulfur mushroom family. That's a dime in this photo for size comparison.



The mushroom has a fine meat, the one shown here was about 4 lb's.  This like many mushrooms can be sautéed  and seasoned to  much any flavor you desire, they have no real dominate flavor of their own. I sauté mine in olive oil  seasoned with chopped garlic and some fresh ground pepper with a dash of salt.  It takes a little longer than one would think to fully cook them. In half inch slices I'd say about 20+ minutes on medium heat. It maintains it's brilliant color after cooking and the meat will be about the texture of a tender cooked young "chicken" being the obvious origin of it's name.. As you can see in the photo below as I prepare this dish on my impeccably clean range, with a dash of a wild herb for garnish and properly served on a fine plate one could make a cover photo for "Bon Appetit" with another fine dish completely wild harvested.   


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Offline CZSQ

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Re: Chicken Mushrooms
« Reply #1 on: January 06, 2006, 02:07:33 PM »
Have had these myself and will attest to their ease to identify. They are a real plus for any meal. First time I experienced them we cubed them up and added them to a cream of chicken soup/rice mix... guess what! they tasted just like cubes of chicken when it was all done. Great shroom.
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Offline John Andrews

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Re: Chicken Mushrooms
« Reply #2 on: January 06, 2006, 03:42:33 PM »
I gotta keep my eyes open for those! What time of the year do you find those, and what part of the country?
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Offline biteme

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Re: Chicken Mushrooms
« Reply #3 on: January 06, 2006, 04:46:45 PM »
The ones in the photos were found in September in Western Montana.

Quoted for my Audubon Mushroom Guide is the following:

Range: Eastern Canada to Florida; Pacific Northwest to California.

Season: May to November

Habitat: Old stumps, trunks and logs of deciduous trees; also on living trees and buried roots

Edibility: Choice.


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Offline Ks_Sniper

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Re: Chicken Mushrooms
« Reply #4 on: January 10, 2006, 03:07:03 PM »
jeff, this is a GREAT post. I've never delved into shrooms much for safety reasons. If you come across any others you could add to our collection, I, for one, would be greatly appreciative.
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Offline Korean&Proud

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Re: Chicken Mushrooms
« Reply #5 on: January 10, 2006, 06:48:17 PM »
I come from a heavy heavy italian area and alot of people go hunting for them.  they can them with peppers (from there gardens) and all kidns of great stuff.  Ive always been interested but never actually did it.  lol that really seems pretty cool, if you had anymore to share I too would be greatly appreciative.  lol shrooms!

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Offline biteme

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Re: Chicken Mushrooms
« Reply #6 on: January 10, 2006, 10:10:45 PM »
I only ever mess with one other kinda mushroom.

I get Morels when I can. I’ve picked them in Montana a few times after forest fires have burned off some areas. The fire triggers them to grow in large numbers and are easily found in the spring following the previous summers fire.

Now you’re messin’ with a mushroom that has look-a-likes. As far as know, some of these look-a-likes could be toxic.

Here are some like the ones I pick.



If you are new to collecting mushrooms, get yourself a good ID guide and use it.
I use my Audubon Field Guide to North American Mushrooms, but have others.

I use the smaller morels much like you’d use any mushroom in a variety of dishes.
I keep all my larger ones for stuffing.

I have one recipe for stuffing them that I dreamed up and many have liked it.
I do this as a side dish when I am makin’ steaks on the grill.

 I’ll try and walk you through how I do this,

First I get the smallest cheapest lobster tail I can find at the store.

I get my oven fired up to about 325 and let start warming up.
I get the steak ready for the grill and then drop the lobster tail into a pot of boilin’ water with just a dash of salt.
The lobster cooks quickly, don’t over do it or it will turn into a rather expensive useless rubber ball.

I get a couple of stalks of celery and an onion cleaned and ready to cut up. Now the lobster is done so fetch it outta the pot and sit it aside to cool down, it’s done just that quick, about five minutes if you got a really small one.

I cut the onion and celery into really tiny pieces.
I don’t know if this would be referred to as chopped or diced, just get it all cut down to about the size of the lead out of a 22LR shell. My filet knife works better than my skinning knife for this

Get a skillet and just add a little bit of olive oil, you don’t want this to be a greasy so go with as little as you can.
Toss the onion and celery into the skillet add a shot of salt and pepper and get it cooking on about medium/high.

Now the lobster should be cooled enough to where you can start shredding it without burning your fingers. Just use a fork for this while hanging onto the outer shell.
Pay some attention to the veggies in the skillet while your doing this, stir them around a little and don’t let them burn!
 They will be perfect if you can pull them off the burner right when the onions turn clear as they are cooking. The celery will still be a tad crisp at that point.
Now mix the shredded lobster and veggies together in a small bowl.

CRAP!!!!
I forgot the mushrooms; let’s pretend I didn’t.

Grab those big Morels caps that you have all washed up with the stems removed and start packing them full of the lobster/veggie mix.
Once that’s all done, I put them on anything from a cake to a pizza pan and get them in the oven.

Now you can take five, you should have enough time here to pop a beer and go out and check on that BBQ grill that you have had warming up all this time..Right?

Give the Mushrooms about a five or ten minute head start and then put the steaks on the grill.
When your steaks start lookin’ like they have about five minutes or so to go, grab the mushrooms out of the oven and place them individually on the grill with the steaks. The theory is that they will all be done about the same time.

I serve my steaks and stuffed mushrooms with only a dinner salad skipping the usual baked potato.
I normally make up quite a few of the mushrooms when I do, and there is seldom any leftover. Not offering a potato encourages some that otherwise might shy away from a wild mushroom dish.

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Offline Ks_Sniper

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Re: Chicken Mushrooms
« Reply #7 on: January 10, 2006, 10:35:51 PM »
This sounds great. Thanks, jeff. O0
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Offline trampul

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Re: Chicken Mushrooms
« Reply #8 on: May 17, 2006, 01:50:41 PM »
Jeff,
Thanks for the morel mushroom receipe! 

Here in Illinois the rain seems to stimulate growth. I've been mushroom picking for 3 years. This is the first I read about toxic and/or look-alikes. How can you tell?
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