3ouncesfresh chicken of the woods mushroomscut roughly or torn into ½ inch by 2 inch pieces
2tablespoonsdry white wine
2tablespoonsunsalted butter
Kosher salt and pepperto taste
Juice of half a large lemon~1-2 tablespoons, or to taste
1teaspoonall purpose flour
1small shallotdiced ¼ inch
½cupheavy cream
Instructions
Heat the butter in a 8 inch saute pan or skillet. Add the mushrooms, season with a pinch of salt and cook gently to remove water from cleaning. If you're chicken of the woods is very clean, it may be drier, and cook faster. You don't want to put color on them too much, just stew them a bit.
After the mushrooms are cooked, add the shallot and sweat for another 2-3 minutes, then add the flour and stir to combine. If your mushrooms were dry and soaked up all the butter, add a little bit more so that a roux can form with the flour. Stir to distribute the flour, then deglaze the pan with the wine and cook for a minute more.
Add the cream and simmer for 3-4 minutes, or until the sauce starts to thicken.
When the sauce starts to thicken, turn the heat off and add the lemon juice and zest, double check the seasoning and serve immediately.
Notes
This is one of the best preparations for chicken of the woods, but it also works well with chanterelles and other light-colored mushrooms like lions mane.