Fried Woodland Mushroom

Fried Woodlawn Mushrooms recipe

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Recipe courtesy of Elizabeth via WTTW Chicago

Ingredients

  • 8 oz. hen of the woods mushrooms
  • 1 cup all-purpose flour
  • 1/2 cup acorn flour
  • 1/2 cup rye flour
  • 1 cup panko
  • 1 1/2 tbsp. kosher salt
  • 3 egg yolks, beaten
  • 1 cup cream
  • 3 tbsp. butter, plus more as needed
  • 1 tbsp. garlic aioli (see below)
  • Freshly cracked black pepper, as needed
  • Cornstarch, as needed
  • Seasonal berries, as needed
  • Sorrel, purslane or chickweed greens, as needed
  • For the garlic aioli:
  • 1 head of garlic
  • 1 tbsp. lemon juice
  • 1 tsp. water
  • 2 egg yolks
  • 1 1/2 tsp. salt
  • Canola oil, as needed

Directions

  1. Divide mushroom into 3 or 4 oz. portions.
  2. Combine mushroom with flour, acorn flour, rye flour, panko, salt, and 20 cracks of pepper in a bowl and set aside.
  3. Dip mushroom in cornstarch and then tap off excess starch.
  4. Combine egg yolks with cream and then dip mushroom into mixture.
  5. Toss mushrooms in flour mixture, ensuring they are well coated.
  6. Heat a cast iron skillet and then add 3 tablespoons butter and cook until it foams. Add mushrooms and while they turn golden brown on bottom, baste top with excess butter in pan. Flip mushrooms, add a touch more butter, and repeat with other side.
  7. Drain mushrooms on paper towel and then serve with berries, greens, and garlic aioli.
  8. For the garlic aioli: Wrap garlic in foil and roast for 1 hour in a preheated 350-degree F. oven. Peel cloves.
  9. Add garlic to a food processor with lemon juice, water, egg yolks, and salt. Turn on food processor and then slowly drip in canola oil with a squeeze bottle until it is consistency of mayonnaise. Adjust seasoning if necessary and reserve refrigerated until needed, up to 5 days.
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