Chicken of the Woods Curry

  • 3 Tbs butter
  • 3 Tbs extra-virgin olive oil
  • 2 lg. shallots, minced
  • 3 cups very young COW slice into strips 2-3” x ¼ inch
  • ¼ tsp curry powder
  • 1 cup frozen peas
  • ¼ cup sherry
  • 1 cup heavy cream
  • Salt to taste
  • Roasted pistachios for garnish

v  In a large black iron skillet, melt butter with olive oil over medium-high heat

v  Add shallots and sauté until golden brown

v  Add mushroom strips and continue cooking approx. 5 min.; stir frequently

v  Add curry powder and mix well

v  Add peas and wine. When peas are heated through, add cream. Simmer until thickened

v  Salt to taste.

v  Serve over polenta or pasta of choice with pistachios ssprinkled on top

v  Serves four

I made this as a side dish without the pasta. Had it along with my salmon/roasted red pepper puree and chanterelle sauce. Great, but it fed only two it was so yummy!!!


Original recipe from: Mushrooms of the Southeastern United States. Bessette, et. al.


One thought on “Chicken of the Woods Curry

  1. Fabulous recipe! I’m experimenting with a cream of mushroom soup using this recipe and chicken of the woods mushrooms–delicious!

    Thanks so much for sharing your harvest and recipes! Hope to see you this weekend at the Farmer’s Market!

Comments are closed.