Marinated Hen of the Woods

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.

Vinaigrette marinde:

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.

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