1Tablespoondried crushed ramp leavesoptional, 2 teaspoons of onion powder can be substituted
1large egg + 1 yolk
½teaspoonfresh cracked black pepper
Fresh lemon wedgesor your favorite dip, for serving
A fresh green saladpictured is watercress with violets and wild mustard flowers (optional)
Combine the sour cream, egg and yolk, salt, pepper, and ramp leaves or onion powder in a bowl. Mix the breadcrumbs and sesame seeds in another bowl. Preheat the oven to 350. Clean the chicken of the woods and cut into roughly 1.5-2 oz pieces about the size of a child’s fist.
Using a fork or toothpick, pierce each mushroom and dip into the sour cream-egg mix, then into the sesame mix.
Sprinkle on extra sesame mix as needed, transferring finished mushrooms to a baking sheet or pan, such as a cast iron skillet. You can line it with parchment if you like.
Add the butter to the pan around the mushrooms. And bake for 10 minutes.
After 10 minutes, when the butter is melted, take the pan out of the oven and baste each mushroom nugget with some of the butter, then put back in the oven and bake until golden, about 10-15 minutes more or until the mushrooms are golden brown and crisp.
This should bread one pound of mushrooms, but you will have sour cream mix leftover. You can easily scale the recipe up for larger batches, taking into account you’ll probably go through sesame mix faster than the sour cream batter.