Simple mushroom fritters you can make with with just about any kind of mushroom. Serve them with sour cream and chives for a great mushroom appetizer.
If you hunt hen of the woods, you've probably had the problem of not knowing what to do with large-sized hens that pop up during the season. Hens are the best young, but it's easier said than done to get them at that perfect, tender, button stage.
Thankfully, and in some ways unfortunately, they stay perfectly edible through most of their life, and don't get near as woody as chicken of the woods with age from my experience.
When you find that big pig hen though, and you take it home, having some go-to tricks can turn cooking with them from a repetitive chore into a breeze.
These cakes were born out of necessity for me one year coming up with apps for a dinner where my budget was slim, and I needed to gather as many things as possible myself to keep a tight food cost, and a healthy profit. After a great hen of the woods harvest in the fall, I had plenty of duxelles in the freezer.
A mushroom duxelles recipe
Mushroom duxelles are a great way to preserve just about any mushroom, and with hens in particular, it helps to cut down on the sheer size of the mushroom pile you're looking at, and can be stored a lot easier than cooked mushrooms.
Duxelles can be mushed flat in a bag for quick thawing, frozen in ice cub trays and popped out-there's lots of creative storage techniques you could dream up for keeping a frozen paste of mushroom concentrate.
Even so, if you duxelles a 10 lb hen, you're going to have *a lot* of duxelles, so traditional duxelles recipes may not help you use up as many as you'd like at a time. You need something that burns through them, and making little fried cakes of pure mushroom is a great way to do that.
I serve these as tender little canapes that eat a bit like crabcakes, but they could easily be make into delicate burgers, little rolled sausages, or even thin, crisp cakes like traditional latkes.
To sweeten the deal, I like to serve them with caramelized onion sour cream, (just think top the tater dip) and maybe a little chopped dill as an appetizer, but they'd be just as at home for breakfast as a substitute for sausage, or baked into some tomato sauce like breaded eggplant.
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Brown Butter-Sage Hen of the Woods
Pickled Hen of the Woods or Maitake Mushrooms
Hen of the Woods Mushroom Fritters
Equipment
- Heavy pan, like cast iron
- 1 Medium mixing bowl
Ingredients
- 1 lb mushroom duxelles made from hen of the woods
- Zest of half a lemon
- 1 tablespoon fresh chopped thyme
- ½ cup all purpose flour
- 2 large eggs + 1 yolk
- A couple good cracks of the pepper mill
- Kosher salt to taste (this will depend on how much salt you put in your duxelles)
- 2 tablespoons high quality grated parmesan cheese optional
- ½ teaspoon baking powder
- Flavorless oil or lard for cooking
Instructions
- Combine all ingredients and mix well. Portion the cakes into whatever size and thickness you like, then lay them out on parchment or wax paper to prevent sticking.
- Fry until golden on each side, and serve immediately.
- These are excellent with flavored sour cream.
Mary S Goodman
Fine way to use up a ton of duxelles if you have them but def't labor intensive to make duxelles for it - used a bit of chili crisp and yogurt instead of cheeses / black pepper - Would possibly consider just making it from chopped/sauteed mushrooms and adding extra seasoning.
Alan Bergo
This is made for using up duxelles.
CathleenC
Made these tonight and we loved them! I didn't have enough time to brown the duxelles as much as I would have liked so added a bit of ground aleppo pepper to 'up' the flavor and served without the sour cream. So good!
Alan Bergo
Glad you liked them. Yes, it's time consuming to dry out duxelles. If you think the cakes need something add whatever you like, I rarely make something the same way twice.
Ilonka Montgomery
Hi, I’m very interested in this recipe but it calls for duxelles but I don’t know how to make them and can’t find it in this recipe.
Is there a separate recipe for that?
Thanks
Alan Bergo
The duxelles is linked in the post. I also added a new link in the recipe. duxelles