Secret Recipe: Chicken of the Woods Satay Stuffed Cucumbers (Mushroom Myths Debunked)

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Happy Wondercrew Wednesday! I’ve been hoping for some rain soon to bring out the summer mushrooms that are so delightful and tasty! Meanwhile, I thought I’d dispel some of the myths that surround eating and foraging mushrooms, share a few of my favorite kinds, and share a recipe for a delightfully light and flavorful summer dinner made with Chicken of the Woods mushrooms. Enjoy!

I love the time of year when the desperately-needed late summer rains make their way across the landscape. In the midst of fire season when everything is dry and crackling, they add a little extra security, clear the air of smoke, and kick off the autumnal growing season. The wilted purslane that held on for so much of the hot summer finally becomes green and plump once again. The wild greens put out new, tender leaves. And in the woods, the mushrooms arrive. Finally. 

With the arrival of mushrooms comes a lot of confusion and misinformation. I think we owe it to the Fungal Kingdom to put a few things straight! First off, a lot of people believe that harvesting too many mushrooms will kill them, and that you should always cut rather than pluck. I believe that these debates are rooted (pardon the pun) in the assumption that mushrooms are part of the plant world. They are not! They are in an entirely different kingdom, and it plays by entirely different rules. From a genetic standpoint, mushrooms are actually closer to animals than plants, believe it or not.  The above-ground mushrooms that you find are just the fruiting bodies of a much larger organism beneath the soil, made up of thousands of miles of thin threads called mycelium. To use a plant analogy, harvesting all the mushrooms from one area would be like picking all the apples off of a tree. It won’t kill the tree, and it won’t hurt the fungi, but it can take food away from other critters (or foragers) who would’ve really liked a bite! That’s why I personally never take all that I find; I never know what other animal is depending on that mushroom flush for its next meal. 

As for the cut vs pull debate, it’s something that comes up over and over in mushroom-hunting communities. Once again, I think the issue is that many relate mushrooms as plants (perhaps even just subconsciously), and pulling up the “roots” just feels wrong. The reality is that many studies have been done and have found very little difference in the health of the fungi with cutting OR pulling; in fact, one study showed a very slight preference for pulling. I usually pull, then trim the bottoms a bit to keep my foraged haul as clean as possible (since mushrooms are more difficult to clean than most plants I forage.) If you prefer to cut, it’s perfectly fine and you aren’t hurting anything! 

Mycophobia, or fear/dislike of mushrooms is quite common. It’s understandable why people might be anxious about foraging wild mushrooms, as there are definitely mushrooms out there than run the gamut from being deadly, to being psychedelic, to perhaps making you wish you were dead with the amount of gastric distress they can cause. That said, once you learn to identify the edible kinds, you’ll be introduced into a whole new world of exciting treasure hunts and culinary delights! Start by learning one easy-to-identify species at a time (and make sure to learn any poisonous look-alikes and how to tell the difference), then add to that knowledge as you go. The woods are full of treasures just waiting to be discovered (and tossed into a frying pan with a little garlic!) 

The other way mycophobia often presents itself is a distrust in mushrooms because they “don’t taste good.” I often hear this from people who had a bad experience with cheap, slimy canned mushrooms, or who have never eaten any other mushroom than the white button mushrooms from salad bars or grocery stores. Those mushrooms are the same species as Portobello mushrooms, they are just grown slightly differently and picked younger. Both have a really distinct flavor that can be off-putting to some. I’ll eat them, but they certainly aren’t my favorite! The truth is that edible mushrooms come in a huge variety of different flavors and textures; if you think you don’t like mushrooms but haven’t ever tried anything beyond these examples, I beg of you: read on. 

The springtime treasure of morel mushrooms with their strange, brain-like caps, have a slightly spongy texture perfect for soaking up sauces or butter, and a rich, meaty flavor. They are the sirloin steak of the mushroom world. 

Chanterelles, on the other hand, have a slightly firmer texture (when raw, you can tear them like string cheese) and a really delicate, floral-fruity fragrance that reminds me of apricots. These mushrooms are so delicate I sometimes use them in desserts!

Lobster mushrooms, which are actually an inedible Russula variety colonized by a parasitic fungi that renders them both edible and flavorful, are bright-orange beacons peeking out from the duff. They do have a surprising seafood-like flavor, and a firm texture that holds up to long cooking and remains a bit nutty. 

Boletes, especially Porcinis, are creamy and soft in texture, with huge brown or brownish-red caps and adorably bulbous stalks. They are one mushroom that it is safe to eat raw; Porcini Carpaccio is a favorite among many mushroom hunters. When cooked, they lend a rich, buttery flavor to anything they come into contact with. I particularly love them in vegan recipes for the creamy richness of flavor they add! 

Oyster mushrooms have a really long growing season, and can even be found in the middle of winter in warmer climates during a few days of below-freezing temps and lots of sunshine. They have a mild anise-like fragrance and a texture that lends itself really well to being battered and fried or slow-cooked. They are, by far, my favorite “pulled meat” substitute to have on a sandwich - absolutely delicious in their own right. 

And finally, allow me to introduce you to a mushroom that never ceases to make me gasp and jump a little in pure joy when I come across it in the woods: chicken-of-the-woods. This brightly-colored mushroom is absolutely gorgeous, growing in big bumpy fans of bright orange and yellow, with white on the tips. You can find it on rotting logs or stumps. There’s a reason for its name: the very slightly sulfurous flavor is an impressive stand-in for chicken, and the texture is also remarkably similar. It holds up well to cooking and retains a firmness reminiscent of cooked chicken breast. I don’t know that it would actuallly trick anyone into thinking they were eating chicken, but it hits all the right notes to be just as satisfying in its own beautiful way. 

This list is just the beginning - many other choice edible mushrooms are waiting for your cautious curiosity. There are mushrooms that smell like black licorice, mushrooms that are completely blue, even mushrooms that smell strongly of maple extract when they are dried. The fungal world is just as diverse as the plant world, once you get to know it a little better. To say you “don’t like mushrooms” is akin to saying you “don’t eat plants.” I believe there is a mushroom out there for everyone, and this recipe would be a fantastic place to start for a first foray beyond the grocery store varieties. 

Chicken of the Woods Satay-Stuffed Cucumbers: 

I made use of Chicken of the Woods’ firm texture and chicken-like flavor in this delicious summery dish. It holds all the deliciousness of the classic Thai meal rolled up into one colorful slice! Joining our tasty marinaded mushrooms is the purslane I meaned earlier, which has the most Omega 3’s of any other plant to date. You just have to look beyond the grocery store.

Chicken satay is a classic Thai dish, and it’s even better when served with a side of cool cucumber salad and some peanut dipping sauce. But what if I told you you could get all that goodness in one bite, and that we’ll go ahead and make it vegan while we’re at it? These rolls travel well and make a great al fresco treat. Colorful and delicious Chicken of the Woods mushrooms stand in for chicken or tofu and soak up the flavors of the spices wonderfully. It’s also a protein-rich dish because of the sunflower seeds, bean noodles, purslane, and mushrooms.

Find the rest of this post and the Secret Recipe over on Patreon.com/thewondersmith!

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