Hen Of The Woods Recipe

In a small saucepan combine water, apple cider vinegar, granulated sugar, orange zest, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Add the cranberries and (if using) whole peppercorns. Simmer for 4–6 minutes until cranberries begin to pop but still hold some shape.

Remove from heat and let the mixture cool to room temperature. Transfer cranberries and pickling liquid to a jar and refrigerate at least 30 minutes (preferably 1–2 hours) before serving. Keeps refrigerated up to 1 week.

Clean the hen of the woods by gently brushing dirt away and trimming any tough, woody stems. Break or cut the cluster into bite-sized florets (about 1–1.5 inch pieces). Pat dry with paper towels to remove excess moisture.

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add olive oil and butter; when the butter foams, add the mushroom florets in a single layer. Do not overcrowd — cook in two batches if needed.

Let mushrooms sear undisturbed for 3–4 minutes until the undersides are deeply browned. Flip or toss and continue to cook another 3–4 minutes until most pieces are browned and slightly crisp at edges.

Add minced garlic and chopped thyme to the pan and sauté for 30–45 seconds until fragrant. Season with sea salt and black pepper, then finish with lemon juice. Toss to combine and remove from heat.

Taste and adjust seasoning. Keep warm while you dress the greens and assemble plates.

In a large bowl combine mixed autumn greens, sliced radicchio, roasted delicata squash (if using), and toasted walnuts.

Whisk together extra-virgin olive oil, red wine vinegar, honey, salt, and black pepper. Drizzle the dressing over the greens and toss gently to coat just before plating so the leaves remain fresh and crisp.

Divide dressed autumn greens among 4 appetizer plates (or 2 larger shared plates). Arrange warm seared hen of the woods on top of the greens, distributing evenly.

Spoon 1–2 tablespoons of pickled cranberries and a little of their pickling liquid over each portion to provide bright acidity and contrast.

Scatter microgreens or baby herbs on top, finish with a light drizzle of aged balsamic (if using) and a pinch of flaky sea salt. Serve immediately.