Hen of the Woods Steak Sandwich
This nifty way of cooking hen of the woods compresses frilly chunks of the mushroom into tasty, juicy ‘steaks’ – perfect for a satisfying post-forage sandwich. Just add freshly picked wild leaves and the sauce of your choice: some of our hawthorn ketchup or wild garlic mayonnaise would be perfect.
- About 100g hen of the woods, in 1 or 2 pieces
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- Half teaspoon picked thyme leaves
- Salt and freshly ground black pepper
- 1 bread roll or 2 slices of good bread
- A selection of wild leaves, such as hairy bittercress, young dandelion, chickweed
- Mustard, hawthorn ketchup, wild garlic mayonnaise or any sauce you like
- Keeping the pieces of the hen of the woods intact, clean them carefully.
- Set a small frying pan over a medium heat and add the olive oil. Add the hen of the woods, laying each piece on its side. Let it cook gently for about 5 minutes until it begins to soften, then press it down firmly with a spatula to start to compress it. Do this gradually, as the chunk of mushroom continues to soften – if you press too hard too soon, you may break it apart. Continue cooking and pressing until the underside is browned, then turn the piece over.
- Continue cooking and pressing it until the other side is nicely browned. Add the chopped garlic and thyme, and season with salt and pepper. Cook for another couple of minutes, turning now and then.
- Serve hot, sandwiched in the roll or bread with some wild leaves and a smear of your preferred sauce.
Recipe and photos by Otherwise for Wild Food UK