A simple chicken of the woods pasta recipe with lemon is a family favorite passed on to me that'll be a family favorite at your house too. It's easy, and arguably one of the best ways to serve these versatile mushrooms.
I got the recipe from my friend Peter, the president of the Minnesota Mycological society and a dear friend. Whenever we're out foraging for chicken of the woods, he usually says "Oh my wife makes this incredible pasta with them".
Why This Recipe Works
The secret is specific to the mushrooms. Laetiporus / sulphur shelf mushrooms have a subtle citrus note to them. They can also taste slightly tart with notes of citrus and orange. The citrus taste is especially noticeable if the mushrooms are very young and juicy.
What that means in the kitchen is that they have a natural affinity for lemon. Just a touch or juice and zest in a dish is one of my secrets to cooking them. Here's how to make it.
Step-By-Step Instructions
The pasta's easy to make and comes together quickly. The most important part is making sure to keep it juicy, make sure to add a splash of pasta water to adjust the consistency if you need. The images below describe the process.
More Ways to Use Chicken of the Woods Mushrooms
- Thai Chicken Mushroom Coconut Milk Curry
- Chicken of the Woods Nuggets
- Sulphur Shelf Mushroom Risotto
Chicken of the Woods Pasta with Lemon and Pecorino
Equipment
- 1 Pasta pot
- 1 large skillet
Ingredients
- 6 oz chicken of the woods fresh, young and tender
- 3 tablespoon Cooking olive oil or light olive oil
- Kosher salt to taste
- ½ teaspoon Garlic or a few gratings from a clove
- 2 oz Shallot finely diced or minced
- 2 tablespoon Splash of dry white wine
- ¼ cup chicken stock
- 1 pinch chopped fresh thyme optional
- 2 tablespoon unsalted butter
- ½ cup heavy cream
- Splash of pasta cooking water
- Grated fresh lemon zest a few scrapes, to taste
- Squeeze of fresh lemon juice to taste
- 6 oz dried spaghetti or other pasta, or 10 oz cooked pasta.
- Grated parmesan to taste a tablespoon or two
- Fresh leaves of sheep sorrel to garnish, optional
- 1 tablespoon chopped fresh Italian parsley
Instructions
- In a large skillet or saute pan, heat the oil until hot and shimmering. Add the mushrooms and cook for a couple minutes until lightly browned and bright orange,
- Add the shallot and a pinch of salt, stir, and cook until the shallot is translucent. Add the garlic and stir.
- Add a splash of wine to the pan and cook for a minute until the pan is nearly dry.
- Add the chicken stock and reduce by half.
- Add the cream and heat through. Add the lemon zest and thyme if using.
- Add the pasta and heat through on low heat, stirring and mixing to coat it with the sauce. Turn the heat off.
- Add the lemon juice, double check the seasoning for salt and adjust until it tastes good to you. Keep in mind you’re going to add some cheese, which will add salt.
- Add a little parmesan, mix the noodles in the pan to incorporate the sauce, thinning with a splash of pasta water and heating for just a second if needed.
- Toss in the parsley if using at the last minute.
- Remove the pasta to a bowl using tongs, twirling it into a nest in the bowl. Spoon the sauce over the pasta, garnish with a small handful of sheep sorrel and a little extra parmesan and serve immediately.
Alison
I purchased some COW for the first time at my local farmers market. I made your recipe for dinner and it was amazing! Very easy, super tasty and a great way to cut down our meat consumption. Will definitely be making this again.
Alan Bergo
Hey that’s great Allison thanks for commenting.
Irene
I made this recipe in my first foray into a new to me mushroom and boy am I glad I did!!! So delicious!!! Did not have a shallot, but used a small baby onion. So so good!!! Yum! Thank you!
Alan Bergo
Hey thanks Irene. Absolutely pick and choose whatever oniony thing you have. Recipes are just a guideline/template, well savory ones at least.
Apple
Perfect combination of flavors! This was my first time harvesting and cooking with chicken of the woods. Thanks for the recipe and inspiration.
Andrea
I finally had the opportunity to make this last night and it was absolutely as delicious as promised. Added some purslane tips for some fresh crunch. Yum. Thank you!
Katrina
Very good, I used lemon thyme because I had it in the garden but skipped the parsley. A delicious combination of flavors that complimented but didn't overpower the mushrooms. But if we're being honest with ourselves, anything with shallots and heavy cream is gonna be good.
Rory Clarke
Banging mate!! Loved this. Added a bit of cracked pepper and instead of parsley I used coriander
Alan Bergo
Hey thanks Rory. So simple but the lemon really makes it come alive.