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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s