Firm, fresh Hens are wonderful marinated in an Italian vinaigrette. I make these in small batches – I don’t know how long they keep in the fridge, because I eat them within days.
I start by steaming several Hen lobes in about a half cup of water using a pan with a tight-fitting lid until tender. Taking care to reserve the liquid, trim the lobes into what you could call “large bite size” pieces. Really, they’re two-bite pieces.
I make a simple marinade with olive oil, red wine vinegar, thyme, red onion silvers, salt and pepper. I dilute it a bit with the mushroom steaming liquid, because I don’t want the marinade to overpower the mushrooms’ flavor.
Marinate the mushrooms at least a few hours before eating.