Duration
1 hour
Serves
4
Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest.
For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing and it begins dripping water onto your hands, you know you’ve got the good stuff.
Since chicken of the woods resembles real chicken so much, it makes a great stand-in for chicken in recipes. That inspired me to make these Caesar chicken of the woods burgers.
Make sure that you’re 100% sure of the identity of any wild mushroom before you eat it. Some people have a mild adverse gastrointestinal reaction to chicken of the woods, so if it’s your first time eating it, only consume a small amount to start.
Ingredients
For the Sauce
- 1-3 cloves garlic, minced
- 1 cup mayonnaise
- 1 tsp. anchovy paste (or 3 anchovies, minced)
- 2 tbsp. lemon juice (juice from ½ a lemon)
- 1 tsp. Worcestershire sauce
- 1 tsp. smooth Dijon mustard
- ¾ cup Parmesan cheese, grated
- 1 small pinch kosher salt
- ½ tsp. black pepper
- ¼ tsp. white sugar
For the Sandwich
- 12 pieces bacon
- 1½ lbs. chicken of the woods, torn into bun-sized pieces
- Lard or oil for frying
- 1 cup all-purpose flour
- ½ tsp. kosher salt
- ½ tsp. pepper
- 4 eggs
- 2 cups panko breadcrumbs
- 1 head romaine lettuce, torn into large pieces
- 4 sesame seed buns
Also works with
Preparation
- Mince garlic and add a small pinch of salt, allow this to sit for 5 minutes. Mince again and scrape into a paste with the side of your knife. Add it to a bowl along with the rest of the sauce ingredients and mix well.
- Cook the bacon slices until crispy. Drain the bacon skillet of most of its grease, then add the buns to toast them.
- Bring several inches of oil in a deep skillet to 350°F.
- Set out three plates or shallow bowls. Add the flour, salt, and pepper to one, the beaten eggs to another, and the panko breadcrumbs to the last.
- Dip the mushroom pieces in the flour, then shake off. Dip in the eggs on both sides, then into the panko, pressing the crumbs into the mushroom. Transfer to the hot oil and fry for about 3 to 4 minutes per side until golden brown. Do this in several batches so you don’t overcrowd the pan.
- Keep the fried mushrooms in a 200°F oven while you finish the rest.
- Tear the lettuce into large, bun-sized pieces.
- Slather the toasted buns with the Caesar dressing/sauce on both sides. Stack a few pieces of the fried mushroom (depending on its size) onto the bottom bun. Add bacon slices and top with lettuce, then with the top bun. Serve immediately.
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Reviews
Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest.
For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing and it begins dripping water onto your hands, you know you’ve got the good stuff.
Since chicken of the woods resembles real chicken so much, it makes a great stand-in for chicken in recipes. That inspired me to make these Caesar chicken of the woods burgers.
Make sure that you’re 100% sure of the identity of any wild mushroom before you eat it. Some people have a mild adverse gastrointestinal reaction to chicken of the woods, so if it’s your first time eating it, only consume a small amount to start.
Ingredients
For the Sauce
- 1-3 cloves garlic, minced
- 1 cup mayonnaise
- 1 tsp. anchovy paste (or 3 anchovies, minced)
- 2 tbsp. lemon juice (juice from ½ a lemon)
- 1 tsp. Worcestershire sauce
- 1 tsp. smooth Dijon mustard
- ¾ cup Parmesan cheese, grated
- 1 small pinch kosher salt
- ½ tsp. black pepper
- ¼ tsp. white sugar
For the Sandwich
- 12 pieces bacon
- 1½ lbs. chicken of the woods, torn into bun-sized pieces
- Lard or oil for frying
- 1 cup all-purpose flour
- ½ tsp. kosher salt
- ½ tsp. pepper
- 4 eggs
- 2 cups panko breadcrumbs
- 1 head romaine lettuce, torn into large pieces
- 4 sesame seed buns
Also works with
Preparation
- Mince garlic and add a small pinch of salt, allow this to sit for 5 minutes. Mince again and scrape into a paste with the side of your knife. Add it to a bowl along with the rest of the sauce ingredients and mix well.
- Cook the bacon slices until crispy. Drain the bacon skillet of most of its grease, then add the buns to toast them.
- Bring several inches of oil in a deep skillet to 350°F.
- Set out three plates or shallow bowls. Add the flour, salt, and pepper to one, the beaten eggs to another, and the panko breadcrumbs to the last.
- Dip the mushroom pieces in the flour, then shake off. Dip in the eggs on both sides, then into the panko, pressing the crumbs into the mushroom. Transfer to the hot oil and fry for about 3 to 4 minutes per side until golden brown. Do this in several batches so you don’t overcrowd the pan.
- Keep the fried mushrooms in a 200°F oven while you finish the rest.
- Tear the lettuce into large, bun-sized pieces.
- Slather the toasted buns with the Caesar dressing/sauce on both sides. Stack a few pieces of the fried mushroom (depending on its size) onto the bottom bun. Add bacon slices and top with lettuce, then with the top bun. Serve immediately.