Sautéed Chicken of the Woods - Foraged

Sautéed Chicken of the Woods

This recipe takes advantage of the meaty texture of the Chickens of the Woods mushroom to cook it like you might cook chicken breast or thighs, only more vegan friendly.

Image courtesy of the Sophisticated Caveman


2 tablespoons extra virgin olive oil

1 pound tender Chicken of the Woods (cleaned and sliced into 1/2′ strips)

2 shallots sliced

3 cloves garlic sliced

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

1/2 cup dry white wine

2 teaspoons fresh lemon juice

2 tablespoons fresh parsley chopped


Add the olive oil to a large skillet and heat over a medium high heat.

Spread the mushrooms out in an even layer in the skillet. 

Cook the mushrooms for around five minutes until they start to slightly brown.

Stir in the shallots and garlic and season with salt and pepper. 

Cook the shallots for around five minutes until they start to brown and soften.

Pour in the white wine into the skillet and stir. 

Cook for around five minutes until most of the wine has been absorbed by the mushrooms.

Stir in the lemon juice and parsley.

Serve and enjoy.

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