An Italian-style chicken of the woods sounds about right, especially if you are looking to prepare something for the whole family. These days, some relatives may be vegetarian or vegan, while others love meat, but this meal can satisfy everyone without a problem.
This Italian-Style Chicken of The Woods Recipe Is The Meal You Need
Who says Italian meals only mean meat?
The beauty of the chicken of the woods mushroom is how similar it looks, tastes, and feels to meat. If you want to prepare a full meal and want to keep it veggie-friendly, then this is a perfect choice.
This Italian meal requires you to have your chicken of the woods mushrooms, garlic, olive oil, shallots, fresh mint or oregano, red pepper flakes, capers, bay leaf, white wine, stock, and tomato puree. You can replace some of these with garlic powder, grape seed oil, onions, basil, chili powder, olives, white wine vinegar, vegetable stock, and stewed tomatoes.
To start cooking, you should start with your mushrooms, as these take a bit longer to cook. Allow them to dry off a little and get brown. You can then add the garlic and shallots. Finish with the rest of the ingredients, simmering for enough time that the sauce thickens.
While the meal cooks, you can toast up the bread with olive oil or a bit of butter and garlic. Some even like to sprinkle Parmesan cheese on top as well.
Enjoy this delicious and filling meal with your freshly baked bread and over some tasty pasta. You can also modify this dish as you like, adding real meat, or more vegetables, such as zucchini, chickpeas, bell peppers, or broccoli.
Try making this delicious meal at home and surprise your entire family on your next Sunday get together.
Italian Style Chicken of The Woods
1 lb (450 g) young tender chicken of the woods, sliced 1/4 inch (approx. 0.6 cm) thick
1 large clove garlic
1/4 cup (60 ml) extra virgin olive oil mixed with a flavorless oil like grapeseed, add 1-2 tbsp extra in case the pan dries out and for drizzling at the end
1 large shallot or small yellow onion
1 tbsp Monarda fistulosa fresh mint or oregano, sliced
Crushed red pepper flakes or hot chili
1 tbsp capers or a small handful of Catelvetrano olives
2 bay leaves, dried
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) water or stock
1.5 cups (192 g) seedless tomato puree or tomato sauce
High quality bread for serving, grilled and preferably slightly charred
A couple fresh garlic cloves, whole, as needed for rubbing into the bread
- Heat the oil in a high-sided pan. Add mushrooms.
- Cook until they have given up their moisture. Push mushrooms to the side and add a little bit of oil at the center of the pan where dried out.
- Place garlic in the center of the pan, then adjust the placement of your pan on the burner so that the garlic is right over the heat.
- Saute garlic in oil slowly, until golden and aromatic.
- Add shallots and cook for a minute. Then, add crushed pepper and cook for another moment.
- Deglaze the pan with wine, then toss in bay leaf. Reduce the heat by half.
- Add tomato puree, water, capers or olives, bergamot or other herbs. Cook for about 15 minutes, until mixture is lightly thickened and the mushrooms are coated with rich sauce.
- Add salt and red pepper flakes or chili to taste.
- On a separate grill, lightly oil the bread and char until you get good black spots, not ashy.
- Rub garlic clove gently into the bread.
- Serve stewed mushrooms with grilled bread on the side. Drizzle a bit of oil on top for an added sheen.
- Enjoy the mushrooms and sauce spread on the bread.
Looking to try another delicious mushroom dish? Why not give this Crispy Baked Oyster Mushroom Recipe a go!