_edited_p.png){kind=logo}
Prep Time | Dehydrator Time | Total Time | Serves | Level | Equipment |
30 minutes | 2 hours | 2.5 hours | 6-8 | Advanced |
Ok already!! I know the cooked-food version of this soup takes far less time to make. But let me assure you; the taste, texture, nutritional value and health benefits that chicken of the woods Mushrooms (Laetiporus sulphureus) bring to the table are well worth the 2-hour wait.
And I know it's not likely that you just happen to have a pound of chicken of the woods Mushrooms in your fridge. In fact, you may not have ever seen, never mind tasted, this bright orange and yellow, fleshy fungi. If so, you're in for a pleasant surprise. The irony is that between the months of August and December, the palatable polypore can be found growing in the wounds of oak and other hardwood trees, throughout North America, Europe and Asia.
My introduction to the chicken of the woods came in 2013, before the proliferation of lab-grown meat, probably as a result of a Google search for a plant-based substitute for chicken. That led me to Klamath Falls, Oregon-based Oregon Mushrooms. They have an impressive selection of fresh, frozen, and dried mushrooms and more.
Additional research revealed that, at up to 21% by weight, chicken of the woods is an adequate source of protein, less than chicken breast and on par with chicken wings. Where they distinguish themselves from their cackling counterpart is the quantity, and moreover, the quality of its carbohydrate content. The fruiting body of the sulphur shelf fungi is 27% soluble carbohydrates, 44% of which are polysaccharides, many of which, like latiglucan 1, and laminarin have demonstrated anti-cancer, anti-inflammation anti-cholesterol, and immunomodulatory properties. And as a bonus, at least for our purposes here, Chicken of the Woods Mushrooms have the flavor and mouthfeel of chicken. Just ask Chef Hardy.
I ordered a couple of pounds and used them in several recipes, including our live-food fajitas. I invited my good friend and fellow chef, John Hardy, out to the restaurant to sample the dish, without disclosing that the chicken in the chicken fajitas was not chicken at all, but the chicken of the woods featured in the live-food version of a savory signature soup of Thai cuisine. Chef Hardy's feathers were just a little ruffled when I finally let the cat out of the bag. However, his, mostly affected, irritation was quickly assuaged with another serving of fajitas.
So, whether you are an inveterate raw foodist or just a foodie like my friend John, you and your family are going to love this wonderfully layered medley of flavors and textures. The rich, creamy coconut both, sweet, succulent tomatoes, earthy cremini mushrooms, combined with the heat of the Thai chilis and the spicy and slightly tangy blend of basil and cilantro will titillate your taste buds with every spoonful. So, let's get making!!!
Coconut Curry Chicken of the Woods Soup
Ingredients:
Soup Stock
2 cups coconut cream
2 cups coconut water, fresh or packaged
2 cup Vegan Chicken Broth
1 1/2 tablespoons Vegan Fish Sauce
1/4 cup freshly squeezed lime juice or 1 tablespoon of kaffir lime powder
4 Medjool dates, pitted and diced
1/2 cup avocado (1/2 medium-sized avocado)
1 1/2 cups diced tomatoes
1 thumb-sized knob of ginger, peeled and minced
2 teaspoon ground cumin
2 teaspoon ground coriander
1 1/2 tablespoons Adapt2It Superfood Soothie Blend
3 Thai chilies, with seeds
1 teaspoon sea salt
Freshly ground pepper 2 scallions, thinly sliced
1/2 cup roughly chopped cilantro
2 tablespoon chopped basil
Mushroom/Vegetable Mix
3 cups of shredded chicken of the woods mushrooms
4 ounces cremini or white button mushrooms, thinly sliced
1 1/4 cups chopped yellow onion
1 cup julienned red bell pepper
1 large garlic clove, minced
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preparation:
Mushroom/Vegetable Mix
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 the broth. .
Step 3
Add Chicken of the Woods Mushrooms, creminis, onions, garlic, bell pepper and 3 tablespoons of olive oil to a large bowl. Season with salt and pepper 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.
Soup Stock
Step 1
Add all of the ingredients, except tomatoes, scallions, basil, and cilantro, to a high-speed blender along with the chicken broth, and blend until the outside of the blender bowl is warm to the touch.
To serve, pour broth into a medium bowl. Add the mushroom-vegetable mix, basil, cilantro, and scallions and stir gently. Serve immediately. Or, to coax even more flavor out of the ingredients, let the soup stand for 15-30 minutes, while you warm the soup bowls in the oven.
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, nevermind fajitas. On the other hand, you could grind them and use the powder for seasoning.
Comments