Hen of the Woods Steaks
Yield: 1 serving per 4 ounces mushrooms
4-oz pieces of hen of the woods (Grifola frondosa) mushrooms, broken into large clusters
Kosher salt
Cooking oil as needed, about ¼ cup
Clean the hens by swishing them in cool water, gently peering inside the caps to make sure they are cleaned, trimming with a paring knife as needed, then allowing to drain on paper towels.
Heat the oil in a pan or on a griddle until hot, but not smoking. Add the mushroom clump and season with salt, placing a weight—like a rock, log, crumbly wood or cinder block wrapped in foil or a pan—on top, then cook until the underside is deeply caramelized, then flip and repeat.
If the pan gets dry, add a little more oil. When both sides of the mushrooms are deeply
caramelized and browned, serve immediately, with extra finishing salt on the side.
Recipe from Alan Bergo.
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