We were lucky to find a wonderfully tender white chicken mushroom (Laetiporus cincinnatus) while out driving after a day at the beach. Once it was cleaned, I promptly made Gillian's favorite chicken mushroom recipe, pot pie with a biscuit top, and then chopped up some of the larger fronds and core into chunks to make "chicken" salad. Many years ago I worked at an upscale deli that made several types of chicken salad for fancy sandwiches, like curry chicken salad, and my favorite, a chicken salad with green grapes and walnuts. This is not an original recipe, but we made it our own by using the mushroom and making it vegetarian. Robert loved it the next day with a shot of hot sauce on home-baked bread, while I preferred it served in a lettuce leaf cup. This recipe could easily be used with the orange/yellow variety of chicken mushroom (Laetiporus sulphureus) as well.
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| White chicken, Laetiporus cincinnatus |
Green Grape "Chicken" Salad makes about 4 c.
2 1/2 c. diced chicken mushroom, use the core and the thicker ends of the fronds
1/2 c. chopped celery
1 c. halved green grapes
1/2 c. chopped walnuts
1/2 c. mayonnaise
2 Tbsp. sour cream
1 Tbsp. lemon juice
salt and pepper
1. Simmer the chicken mushroom in water or vegetable broth for 15 minutes, drain and cool. (You can save the water to use in making gravy or a soup, it will become really flavorful.)
2. In a large bowl, Mix together the mayonnaise, sour cream, and lemon juice.
3. Mix in the cooked chicken mushroom, celery, grapes and walnuts, tossing to coat evenly. Taste for seasoning, and add salt and pepper. Let the chicken salad sit in the refrigerator for an hour or so before making sandwiches, to allow the flavors to meld. Serve on a roll, in a wrap, or in a lettuce leaf.
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| Robert holding a yellow chicken, Laetiporus sulphureus |
