Foraging

Roasted Hen of the Woods Mushrooms with Garlic Aioli

A recipe from Modern Carnivore by Jamie Carlson

Jamie Carlson shares tips on handling Hen of the Woods or, Maitake – a great mushroom with a excellent texture and many uses. They typically grow in the fall and like the south face side of a big Oak tree. They will grow from the ground over the roots of the Oak. When you find one you usually have plenty to use and store for later use. A good sized Hen can be 4-5 pounds. I like to dehydrate some and freeze the rest.

Erie’s mushroom kingdom: exotic mushrooms abound

ERIE, Pa. — Pennsylvania is far and away the largest producer of mushrooms in the U.S., mostly the white “button” variety, grown on 68 farms mostly in the Philadelphia region. That’s been true for generations. Now, for many reasons – Americans’ widening interest for food grown and produced locally, a focus on low-carb diets, and encouragement of farmers by the…