Wild piedmont mushroom & goat cheese strudel served over spring arugula with toasted pine nuts
Pies
My time hunting with Rob the Mushroom Hunter was “special”. As we parted, he handed me a 9” brick of Hen of the Woods (more on this below). I thanked him for spending time with me, a new soldier to the front mushroom lines. I asked him to explain what he handed me and give me some Wild mushroom genius. <br />“ Chicken of the Woods" means the Sulphur Shelf (Laetiporus) fungus, which is a favorite of mine, grows on wood during the summer mainly, but also the fall. That’s a "Hen of the Woods"/Maitake is also a great fall edible. You may be able to find Blewits (Lepista nuda) now; I found a couple a few weeks back on mulch. Oyster mushrooms are also good year-round after good rains. In spring morels are the main catch, thereafter plenty of edibles pop up in summer and fall. Just know what you’re hunting”. <br />For this recipe I used morel mushrooms I stalked, hunted and killed; A Hen of the Woods given to me by Rob of The Woods and store bought organic Crimini mushrooms. This is a signature dish. When done right it’s a showstopper. You can add dried cranberries or figs to this also. <br />
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