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Prep Time | Dehydrator Time | Total Time | Serves | Level | Equipment |
|---|---|---|---|---|---|
30 minutes | 2 hours | 2.50 hours | 8-10 | Advanced |
While traditional culinary convention has it that cooking brings out the flavor in foods, we on the live-food side submit that exposing food to high temperatures, for an extended period of time, changes food at the molecular level, such that the body no longer recognizes it as food, evidenced by the exponential increase in plasma level leukocytes. Regardless of which side of the food fight you're on, I think we can all agree that cooking food certainly changes the taste, texture and/or mouthfeel and the appearance of food. After all, raw salmon is different, in that sense, than seared salmon, not objectively better or worse, just different. And yet, as a a live-food chef, I know that if what I prepare does not remind you of the cooked-food version of a particular dish, I'm probably going to lose you right away. It can be a challenge, one that I embrace.
Fortunately, at least, in this case there is a more than adequate substitute for the world's most familiar, frequently fried fowl. Chicken of the Woods Mushrooms (Laetiporus sulphereus), so named because of their distinct clucker-like flavor, texture, and versatility, are the perfect proxy, around which to build this recipe, just as they were in this live-food version of a signature soup of Thai cuisine. Yes, these are the same live-food fajitas that ruffled Chef Hardy's feathers. And yes, I know you're not likely to have a couple of pounds of this beautiful, bright yellow sulfur shelf fungi tucked away in your freezer. I get mine from Klamath Falls, Oregon-based Oregon Mushrooms. They have an impressive selection of fresh, frozen, and dried mushrooms and more. On the other hand, you probably most of the other ingredients, needed for this recipe, in your spice cabinet and the crisper drawer of your refrigerator. Even the items you might not have on hand can be had at your favorite bodega. The fajita, the marinated peppers, red, yellow, orange, and green bell peppers, red or sweet yellow onions, and mushrooms, will be in the dehydrator for 2 hours, so will start with them. Moreover, that gives you plenty of time to prepare the other components of this recipe.
I added some sun-dried tomatoes and fire-roasted corn to the guac for a slightly sweet and smoky flavor. The lime-cilantro sour cream adds a surprising, extra layer of freshness and complexity. and of course, the crunchy pico is a must have. In fact, one bite of this fresh, flavorful, vibrant, live-food take on a Tex-Mex classic, you'll find that you must have another.
So, let's go live!!!
Chicken of the Woods Fajitas
Ingredients:
Fajitas
3 cups sliced chicken of the woods mushrooms (1/4"-1-2" long)
1 each large red, green, orange and yellow bell peppers, thinly sliced
1 onion, thinly sliced
2 cup Vegan Chicken Broth
1/4 cup extra virgin olive oil
1 lime, juiced, divided
8-10 Raw Vegan Tortillas, collard or mustard green leaves
Fajita Seasoning
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon coconut sugar
1/2 teaspoon Mexican oregano
1/2 + 1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Pico de Gallo
3 cups Roma tomatoes, seeds removed, finely chopped
1 small handful cilantro, chopped
1/2 jalapeno pepper, seeds removed, diced (Add more if you like it spicy.)
2 tablespoons freshly squeezed lime juice
3/4 + 1/8 teaspoon sea salt
Guacamole
3 avocados
1 cup fresh or frozen yellow corn kernels
2 tablespoons sundried tomatoes, chopped
1 small handful cilantro, chopped
1/2 jalapeno pepper, seeds removed, diced (Add more if you like it spicy.)
3 tablespoons freshly squeezed lime juice
1/2 + 1/8 teaspoon sea salt
Lime-Cilantro Sour Cream
1 cup Raw Vegan Sour Cream
1/4 cup chopped cilantro
2 limes, zested and juice
1/4 cup chopped cilantro
1 clove garlic, minced
3/4 teaspoon sea salt
Preparation:
Fajita Seasoning
Step 1
Combine all ingredients in a small bowl, whisk to make sure the ingredients are evenly distributed, and set aside.
Fajitas
Step 1
Add Chicken of the Woods Mushrooms and vegan chicken broth to a medium bowl and set aside, to marinate.
Step 2
Ater, at least, 15 minutes, drained the broth into a medium bowl and reserve for use in another recipe.
Step 3
Add Chicken of the Woods Mushrooms, bell pepper, onions and 3 tablespoons of olive oil to a large bowl. Season with the fajita seasoning and toss until well covered.
Step 4
Spread the mixture in a single layer on a teflex-lined dehydrator tray and dehydrate at 115 F for 2 hours or until they are tender.
Pico de Gallo
Add all of the ingredients in a medium bowl and taste for seasoning
Guacamole
Step 1
In a mortar, use the pestle or a medium bowl and a fork, to mash the avocado to the desired texture.
Step 2
Add corn, cilantro, sundried tomatoes, jalapeno, and salt. Stir well to combine. Cover the surface of the guacamole with plastic wrap and refrigerate until ready to use.
Lime-Cilantro Sour Cream
Step 1
In a small bowl, add all ingredients, and stir until well incorporated. Cover and refrigerate until ready to serve.
To serve, add a single layer of the mushrooms, peppers and onions to tortillas, garnish with guacamole, pico de gallo and additional cilantro, if desired. Drizzle with the cilantro lime cream and ENJOY!!!
Notes: Fresh Chicken of the Woods are harvested between June and December. Stored properly, in a paper or mesh bag, in central location in the fridge, not the crisper, they will keep for at least 7 days. Use a dry towel or rag to wipe away any residual dirt prior to refrigerating. Freezing extends shelf-life even more.
To store Chicken of the Woods for up 12 months, in the freezer, trim the wash them to remove dirt and other detritus. Wipe away as much of the moisture as possible, with a towel. Cut the mushrooms into 1-inch slices or leave them whole if you prefer. Spread them out on a cookie sheet, lined with parchment paper and allow to air dry for at least an hour. "Flash-freeze" the chicken by placing the cookie sheet in the freezer for a few hours will preclude the slices from clumping or fusing together in the freezer bag. Remember to remove all the air from the bag before sealing and stowing them away. Do not thaw before dehydrating or cooking.
Of course, drying chicken of the woods is the best way to preserve their flavor over the long term. However, what you gain in flavor you give up in texture. Reconstituted chicken of the woods turns to pulp, suitable for stews or sauces but certainly not for this recipe, never mind fajitas. On the other hand, you could grind them and use the powder for seasoning.
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