¡Hola, Grifola!
| : The image and text on this page are not sufficient for accurate identification of Grifola frondosa. Selecting wild mushrooms for the table requires training and experience. "If in doubt, throw it out!" |
Here is a variation on a recipe attributed to Shirley Thenen from Boston Mycological Club Mushroom Recipes 1982-1983 for Grifola frondosa ("Hen of the Woods") with brown rice.
The author notes, "Other fungi can be used, but this one provides the earthy flavor to complement brown rice." The result can be devoured as is or used for stuffing peppers or other things, too.
The recipe makes 8 - 10 servings.
1/8 cup olive oil 4 and 1/3 cups vegetable bouillon or chicken stock 1 large onion, chopped 2 tsp. salt (only if bouillon or stock is unsalted) 1 and 3/4 cups brown rice 1 and 1/2 tsp. sweet marjoram 4 cups Grifola frondosa
Clean the mushroom and prepare 1/4-inch slices. Cover with bouillon (stock) and simmer until tender. (Can be stored frozen with the liquid until needed.)
Saute onion in olive oil until transparent. Add rice and stir 2 minutes; set aside. Bring cooked Grifola frondosa and liquid to a boil (may add some water as necessary for cooking the rice); add salt (if needed), pepper, and marjoram. Mix with onions and rice. Cover and simmer 45 minutes or until rice is tender and liquid is absorbed.
Created 7 October 1999.
Maintained by R. E. Tulloss.