Ever wondered what it was like to eat mushrooms you’ve foraged from the woods? Michigan is home to a variety of delicious, safe-to-consume fungi. Unless you have a death wish, I wouldn’t suggest eating just any mushroom you find. I also wouldn’t suggest relying on word-of-mouth. Once, we had other Morel hunters try to convince us that False Morels were edible…unfortunately, many have been sickened because of this myth: False Morel Poisonings. We’ve found this book helpful on dozens of occasions, it may have even saved our lives –


National Audubon Society Field Guide to North American Mushrooms:


Tips for foraging wild mushrooms:

Recipe

  1. Cut the cleaned mushrooms into bite-size pieces and freeze for at least 24 hours
  2. Prepare batter in small bowl or tupperware – you can use any wet batter for this recipe, I chose Drake’s due to ease and availability
  3. Place mushroom pieces in to the bowl of batter, smothering each piece liberally
  4. Heat 3-4 quarts of Peanut or Vegetable oil in a deep pan or wok over medium-high heat
  5. Once heated, carefully drop mushroom pieces in to the oil and cook for about 5-7 minutes per batch
  6. The mushrooms are ready to remove from the oil when they begin to brown in color
  7. Serve alongside your favorite dish, maybe even with sauce?
Check out this TikTok I made:
@nikki.peelBattered, fried Chicken Of The Woods ##chickenofthewoods##mushrooms##cooking ##cookingmushrooms ##friedmushrooms##campcooking♬ Boccerinni Minuet – Classical Music

Chicken Of The Woods







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