Smoked Hen of the woods
By: Jason Cichonski
Recipe Serves 4
· 1 lb Maitake mushrooms (Smoked or add ¼ tsp liquid smoke while cooking)
· Garlic cloves finely sliced
· Shallots finely minced
· 1 Stem sage
· 1 Stem oregano
· 2 oz Root
· 2 oz Cabernet
· 1 oz Banyuls vinegar (oir cider)
· 2 oz Butter
· Salt and pepper to taste
· 4 Eggs
· Bring a large pot of salted water to a boil.
· Turn the heat down to maintain a constant simmer.
· Drop the eggs in the water and let cook for 5 minutes.
· Remove from the water, peel and shock in cold water immediately. Hold refrigerated.
· 2 Stalks celery with leaves
· 3 Shallots sliced
· 1 Apple julienne
· 1 oz banyuls vinegar
· 2 tsp olive oil
· Salt and pepper t taste
· Peel the celery into long thin strands using a vegetable peeler.
· Pick the leaves and combine in a bowl with the rest of the ingredients.
· Toss gently and season with salt and pepper.
· In a heavy bottom or cast iron sauté pan, begin to sauté the mushrooms in butter.
· When they start to become golden brown, add the garlic and shallot and sauté until translucent.
· Add the root, cabernet and vinegar and cook until almost all the liquid has evaporated and the mushrooms begin to look glazed, toss in the fresh herbs and season with salt and pepper.
· Place the eggs back into simmering water for 30-45 seconds just to warm.
· Divide the mushrooms up among 4 serving bowls. Place an egg in the center of each and top with the celery salad. Garnish each with a whole grain mustard cracker and serve.
- Five-minute eggs are much easier to get out of the shell while they are hot. Just rinse them under cold water for a few seconds so they are easy to hold and peel before they cool down, after they cool the shell has a tendency to stick to the egg.
- It is really important to clean wild maitake mushrooms thoroughly. Wash them thoroughly in cold salted water and to remove any of the tough parts for a better taste.