The first time I saw Chicken of the Woods was in Minnesota when I was working with a chef that loved to forage. We got together and came up with a deal: I would teach him how to butcher and portion entire animals and he would teach me how to forage in the Northern United States.
One day we were foraging and we came across a log that looked infected with orange and yellow flakes coming out of the log. We came closer to the log, and he picked up one of the flakes and made me smell it. It was a sweet and soft mushroom smell. He told me this is chicken of the woods, named because of the shape and the egg flavor. We brought it to the kitchen, pan-fried one with some butter, and he made me try it. I definitely tasted the egg flavor he was referring to.
Now I am on my own, studying more about mushrooms, and going out there to see what can I find. Even if I don't know what kind of mushroom it is, I bring it home and investigate more about it.
I found chicken of the woods a couple weeks ago and decided to make an omelet. Here is the recipe.
Eggs 2 ea.
Onion chopped 1 tablespoon
Garlic chopped ½ teaspoon
Chicken of the wood ½ cup
Thyme ½ teaspoon
Oregano leaves 4 ea.
Olive oil 2 tablespoon
Salt & Pepper
In a pan, caramelize the garlic, onion and the mushrooms with 1 tablespoon of olive oil.
Place the eggs in a bowl and whip them with oil and the herbs.
Reduce the heat to medium, add the mixture to the pan and do not move until the edge is solid. Add salt and pepper.
Break the base of the omelet with a spatula to allow the heat to cook the rest of the egg.
Take a plate, place it upside down on the top of the pan, hold the two together, and flip the pan over so it is facing down on top of the plate. This will allow the omelet to fall gently onto the plate.
Garnish with herbs and serve with a warm toast.
Tip: This omelet goes really well with goat cheese!