This past Sunday I went out for a mushroom hunt for this #mushroommonday by @balticbadger
From a distance I noticed this softball sized puffball mushroom. At this size they are just starting out, they usually grow to be the size of a basketball or even larger. At this smaller size they are much more firm inside and have a less foamy texture.
Surprisingly right next to the puffball this hen of the woods was growing out of a buried stump. Perfect score, two choice edibles right next to eachother, now its time for a good meal!
Here's a closeup of the hen of the woods. These taste just like chicken and have a similar texture as well. These are easy to find in stores but store bought hens have little to no taste compared to wild foraged ones.
Here's the cleaning process for the puffball and hen. I peel off the outside layer of the puffball as it is usually dirty and tough.
The hen of the woods requires multiple washing in salt water to be sure no bugs or bark is in it. After washing I let it dry on a kitchen towel for about an hour.
Now for a recipe. I halved two chicken breasts and layered in some puffball, basil leaves, proscuitto, and provolone slices.
Next I rolled and tied the chicken breasts and browned all sides of them in an iron skillet.
Now that all sides are browned, salted and peppered the whole pan can go into the oven at 450 degrees. 10 minutes or so should be fine to cook the insides. Use a thermometer to check the interior, it should be at 165 degrees when its done.
Now the rolled chicken is done. Time to cook the rest of the mushrooms while these cool off.
I cut up the rest of the puffball and hen of the woods then pan fried them in butter and spices. Later I added some chicken stock and reduced it to somewhat of a thicker gravy. This will go to the side or on top of the chicken rolls.
Here's the finished product. It tasted amazing.
Here's my fiance's plate she decided to take a whole chicken roll at once, lol.