Hen of the Woods: Day One

We brought two “nests” home and my husband cleaned them up.  I sauteed the fronds, half in butter and half in olive oil, and put these on cookie sheets to freeze for later use, reserving some for dinner tonight.  We still had the stalks which I sliced thinly and sauteed in butter to use for our lunch; Hen of the Woods sandwiches.

HOW2

These two nests differ in color but both are fine to eat. Hen of the Woods costs about $30.00 a pound in the store, if you can find it.

I put just a dash of sherry in the pan to deglaze it and wiped up the juices with the slices of bread to go on the bottom.  If you look at the bread carefully, you may note little pale spheres.  This is a legacy from our dear departed Rocky (see previous post from 9/18/12).

Slice the tough stalks and saute them in butter for a sandwich

Slice the tough stalks and saute them in butter for a sandwich

The sauteed stems make a terrific sandwich.

The sauteed stems make a terrific sandwich.

When he died I had just purchased two pounds of millet from the health food store for him.  I have been throwing a cup into my bread dough when I bake a batch of bread and we find we like it.  It adds a nutty crunch and livens it up.  Rocky was right to love millet.

Spread the almost completely cooked fronds out on cookie sheets, freeze them and pack in plastic bags.  When you need them you can just scoop out a handful.

Spread the almost completely cooked fronds out on cookie sheets, freeze them and pack in plastic bags. When you need them you can just scoop out a handful.

I used the rest of the reserved Hen of the Woods for wild mushroom risotto, making a whole recipe (way too much for us).  I added an egg to the leftovers and made it into patties for a quick “starch unit” to have on hand when we’re in a hurry.  For more info on this, see my post on 4/9/12.

Hen of the Woods Risotto.

Hen of the Woods Risotto.

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