First – you must find the wild hen-of-the-wood mushrooms – and that is easier said than done! If you are not already very good friends with an elderly Italian mycologist – I strongly suggest you befriend one and ask him if you might go foraging with him. Most likely, he will say no – because the location of mushrooms like these – is a closely guarded secret. But, you can always just head into the woods, with a sack, and a knife – and hope you find some. The base of oak trees – is a very good place to hunt. This recipe is how you prepare the mushrooms for storing – either in the refrigerator or freezer. There will be other recipes on how to do a final preparation of these delightful mushrooms to add to various meals.
You must prepare yourself for the process of cleaning these wild mushrooms. All manner of terrifying creatures are lurking in the mushroom – as you peel the caps (the correct name for the “leaves”) off – one by one – there is an anticipation of terror – sometimes fulfilled – when a spider, earwig, or cricket attacks you (- slugs are much less terrifying – but more disgusting). One way or another, one cap at a time, you must clean the mushroom and relieve it of other living things. I do this outside – and try to get everything to find a home in the garden.
Crikets!
Wash each cap – carefully by running cold water – and using the tip of a knife to clean any debris or sections which are not tender or edible. Set the caps on a paper towel to dry.
Add the mushroom caps into Sauté pans in one layer – do not overcrowd. Add a bit of butter, salt, and olive oil and cook gently, stirring occasionally as they soften. You do not want to brown the mushrooms.
As the mushrooms sauté – they will release liquid and soften. In this step -you are just cooking them to refrigerate/freeze. As they finish, transfer them to a bowl and continue cooking the raw mushrooms – using the same pans, adding a bit of butter, salt, and olive oil as necessary. Store the sautéed mushrooms in freezer-safe containers – and once cool, cover and freeze.
Store the sautéed mushrooms in freezer-safe containers – and once cool, cover and freeze.
