Deep-Fried Chicken of the Woods
Always had a love affair with mushrooms and always will. So in this weeks edition of "Wild Dining Illustrated," I'm rendering a beautiful version of a recipe inspired from the Forager Chef.
Visual journal food Illustration about delicious recipes and foraged foods.WILD RECIPES:
Deep Fried Chicken-of-the-woods Mushrooms
INGREDIENTS
- 1 lb of young chicken-of-the-woods mushroom
- All-purpose flour for breading
- Pinch of chipotle & paprika
- 3 eggs beaten
- A few sprigs of thyme
- Lemon wedges
- Garlic-infused oil for frying 2 tbsp of butter
DIRECTIONS
Trim off tough parts. Wash & dry mushrooms. Mix flour with spices. Coat mushrooms in mixture. Heat oil & butter in frying pan with thyme. Cook mushrooms until they are golden on each side. Serve HOT.
**It's recommended to fry them twice to have much better results. See source below for more information.
SOURCE: Fried Chicken-of-the-Woods
Also in this illustrated recipe series:
- Blossoms & Blooms Salad
- Cattail Pasta
- Garlic Leek Soup
View more food illustrations. Or, other wild botanical edibles artistic interpretations. Have licensing or other questions about the art? Always feel free to reach out here.
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Public Announcement: This blog post was originally published during the holiday season in a Christmas jingle format. It is part of a collection of 354+ posts from my original Wordpress blog "Dreaming Into Being" library. I've now retired and migrated it to “Wander & Paint,” my new blog post at the United Wanderlust art shop. As time allows, I will be reviewing, editing, condensing, updating and releasing a number of these blog posts but not all of them.
Some posts require more precision surgery than others. I'll also probably be publishing new posts as the muse wills it and father time allows. This whole process may take a while but I think these blog post serve as great documentation of my process and reminds me of certain milestones. So, most of them will be made available again- at some point.
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