Hen-of-the-Woods Mushrooms
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1pound hen-of-the-woods mushrooms (see note)
- 2tablespoons butter
- 2tablespoons olive oil
- 2large shallots, finely chopped
- 1large garlic clove, finely chopped
- 1teaspoon fresh thyme leaves (no stems), finely chopped
- Salt and pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
112 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Brush any soil off mushrooms; cut mushrooms into 1-inch dice.
- Step 2
Melt butter with oil in large skillet over medium-high heat. When butter stops sizzling, add mushrooms; sauté until tender, about 4 minutes. Add shallots, garlic, thyme, salt and pepper. Sauté 2 minutes and serve.
Tip
- Moonen uses hen-of-the-woods mushrooms, but any variety will do.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Shelley
this was better when I put the shallots and garlic into the butter before the hen-of-the-woods, rest of recipe stays the same.
Danielle
Wow, this was incredibly delicious!! Star of the meal. The shallots took a bit longer to cook than 2 mins.
Lisa Williams
Made about half the recipe as the mushroom I found growing in my (Saint Louis) yard was about 1/2 lb. I loved the caramelized shallots. Easy and elegant. Hope this mushroom reappears soon!
Carol
Loved the thyme and garlic with the mushrooms.
meh…
Maybe ok as a sauce, but this mushroom not worth the price really
Danielle
Wow, this was incredibly delicious!! Star of the meal. The shallots took a bit longer to cook than 2 mins.
Karen
I added creme fraiche to the mixture and served it over pasta. Big hit!
Darlene
Does anyone know how this would be if I made it the day before I needed it?
Kate
You’ll get that watery mushroom thing that happens but otherwise I think it would be fine.
Ed from Boston
I added a large dollop of creme fraiche at the end while still cooking, quickly incorporated it and served.
Lisa Williams
Made about half the recipe as the mushroom I found growing in my (Saint Louis) yard was about 1/2 lb. I loved the caramelized shallots. Easy and elegant. Hope this mushroom reappears soon!
Shelley
this was better when I put the shallots and garlic into the butter before the hen-of-the-woods, rest of recipe stays the same.
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