A chicken of the woods pasta sauce sounds simple, but it truly is a combination of flavors that results in a satisfying and decadent meal. If you find yourself with some chicken of the woods at home and you are not sure what to do with them, this meal can be a great way to use your mushrooms.
For A Tasty New Meal, Make This Chicken of The Woods Pasta Sauce
Pasta sounds good!
Nobody likes a pasta dish that is flavorless and boring, so why not switch things up a little by adding a tasty sauce made with your new favorite mushrooms? This chicken of the woods mushroom is a fantastic choice for cooks of all skill levels, because it renders flavor and texture, but is also versatile.
It helps that this dish can be altered to be completely vegan, but is already vegetarian. Don’t worry, though, your guests won’t even notice that meat is missing, because this mushroom tastes and looks just like chicken.
Gather your butter, chicken of the woods, shallots, dry white wine, milk, vegetable stock, flour, thyme, salt, and pepper. If you need to replace some of these ingredients, consider using yellow or red onions, sherry or dry vermouth, coconut milk, mushroom stock, gluten-free flour or xanthan gum, and oregano or basil.
To start cooking, make sure you start with the chicken of the woods so that they can release all their moisture, and then reabsorb it, and turn golden. This process should take about 10 minutes. You can then add the milk and stock, which you will use to make a roux later.
Finally, simmer everything over medium heat for about 5-10 minutes, or until everything thickens.
Serve your tasty chicken of the woods pasta sauce with a tasty fettuccine, orzo, or gnocchi.
Chicken of The Woods Pasta Sauce
4 tbsp butter or vegetable oil, divided
1.5 lbs (675 g) young chicken of the woods mushrooms, cleaned and finely chopped
1 shallot, peeled, finely chopped
1/4 cup (60 ml) dry white wine or sherry
1.5 cups (360 ml) milk (vegan option is to leave this out and double the amount of stock)
1.5 cups (360 ml) mushroom or vegetable stock
3 tbsp flour
Several sprigs fresh or 1/2 tsp dried thyme
Salt and pepper
- In a skillet, melt 1 tbsp of the butter over low heat.
- Add mushrooms and shallot. Stir often, about 10 minutes, or until they have first released any liquid and then reabsorbed it.
- Add wine and cook for another 5 to 10 minutes. Set aside.
- In a small pot, combine milk and stock, then bring to a simmer. Set aside.
- Melt the remaining 3 tbsp of the butter in a separate medium-sized pot over low heat.
- Add flour, stirring often for 4 minutes.
- Remove from heat. Whisk in hot milk and/or stock mixture. Make sure to pour it in a little at a time to avoid forming clumps.
- Add thyme, then return to the stove and simmer for 5 to 10 minutes over medium-high heat. Stir vigorously and often until mixture starts to thicken.
- Add the mushroom mixture, and salt and pepper to taste.
- Serve and enjoy with your favorite cooked pasta, sprinkled lightly with grated cheese, if any.
Looking to try another delicious mushroom recipe? Why not give this Asparagus with Morels dish a go?