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The Delectable Diary of Hayley Harland: Chicken of the woods spaghetti and wild mushroom foraging

17 September, 2012

Chicken of the woods spaghetti and wild mushroom foraging

You may be aware that I've been M.I.A. since June. It's no excuse but with the launch of the new RawLoveLife website and all our classes and workshops, there hasn't been a minute to spare. The food adventures have not stopped though, there's been passing out on restaurant floors in Paris, meals on top of mountains, gourmet-raw feasts, champagne, beef tartare, champagne-beef tartare regret... all of which I will be writing about soon on my brand new website delectablediary.com.

The website is still a bun in the oven, not quite golden-brown enough to share with you all yet. So in the meantime, I'll post two gorgeous wild mushroom recipes this week to keep you all occupied in the Autumn glut.

There seems to be enough drama when it comes to dinner time in my world (part of the adventure package) so I do not trust myself enough to forage for mushrooms. If you are going to go hunting, use a good guide like Food For Free to help you out and don't eat anything unless you are 100% sure. Alternatively, you could hire the Wild Foragers to take you out on a foraging expedition or attend one of their courses. I bumped into these guys the at Chichester Local Food Fair this weekend and they had a table laden with plush emerald samphire, golden girolles, horseradish roots and strong wild garlic olive oil. I wanted to take the whole lot home with me but instead, I managed to convince them to cut me off a chunk of their huge display mushroom.

Chicken of the woods is one of my favourite fungi. It behaves and tastes like chicken with a heavy mushroomy aroma and is a brilliant replacement for vegetarians. Caution: Some people can have allergic reactions to chicken of the woods (even if you have tried it before) so it's good to taste a small amount of your mushroom a day before you cook and eat it all.

  • 100g Chicken of the woods
  • 2 Large cloves of garlic, finely crushed
  • 2 Tbsp olive oil
  • A knob of butter
  • A large handful of fresh sage leaves
  • 2 Sprigs of thyme
  • Half a chicken stock cube (replace with vegetable stock if vegetarian)
  • Fresh parmesan for grating
  • salt and pepper

  1. Heat the oil in the pan and fry the mushrooms for 2-3 minutes.
  2. Add the salt and pepper, garlic and butter to the pan.
  3. When the garlic has just become golden, pour over a ladleful of boiling water and sprinkle in your stock cube and the thyme.
  4. Simmer the mushrooms while you boil your spaghetti.
  5. Add the sage and serve with grated parmesan.


At 17 September, 2012 15:42 , Blogger Robin O said...

Nice to see you back and looking forward to your new site. Must be the season as I am working on a re-do myself. This mushroom pasta looks heavenly!

At 18 September, 2012 10:00 , Anonymous Denise @ TLT said...

A new site! Hayley! Wooho, excited for you and can't wait to see it live!
Hope all is well, this mushroom pasta certainly looks delicious.


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