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.