8ouncesfresh hen of the woods mushroomscleaned and broken into pieces about the size of a wine cork.
Kosher salt and pepper
3tablespoonunsalted butter
2tablespooncooking oillike lard, grapeseed or canola
¼cuppanko breadcrumbs
1teaspooncrushed red pepper
1fresh bay leaf
1sprig each: fresh thymesage and rosemary
2clovesof garlic
Instructions
Heat the oil, herbs and garlic in a saute pan over medium heat until lightly sizzling. Remove the pan from the heat, add the crushed red pepper, stir to combine and cool. Strain the oil, and reserve until needed.
In a large saute pan, heat the butter on medium heat until sizzling. Add the hen of the woods, increase the heat to medium high, and cook for 5-6 minutes, stirring occasionally, until the mushrooms are lightly browned and caramelized, add a little more butter to the pan if necessary.
Reduce the heat and add the reserved herb oil and the breadcrumbs and cook on medium heat, stirring regularly until the breadcrumbs are golden brown and the mushrooms are thoroughly cooked.
Season to taste with salt and pepper and serve immediately.