What I did with the Chicken of the Woods and St Georges.


[caption id="" align="alignnone" width="650"]Image Chicken of the Woods has to be cooked very well to avoid stomach cramps so as I was feeding members of the public I always make double sure by frying first till golden, then braising in a little water to steam for a further 15 minutes until water evaporated, defo safe then! At this stage it is then ready for any use.[/caption]

[caption id="attachment_1642" align="alignnone" width="584"]WP_20140425_001[1] Larger pieces of Chicken of the Woods, fried and braised as before but now ready to bread crumb.[/caption][caption id="attachment_1643" align="alignnone" width="584"]WP_20140426_004[1] Paneed Chicken of the Woods, yum with wild garlic pesto![/caption]

[caption id="" align="alignnone" width="650"]Image These are the chopped and fried St Georges, they need to be browned to taste good. A strong mealy flavour some find too much but with the wild garlic and well seasoned its a hit for me! Ready to use in sauces with steak or any meat, but lambs good too one of my favorites as its all in season, I like using multiple ingredients that are in season at the same time, they seem to compliment each other all for the better![/caption]

[caption id="attachment_1646" align="alignnone" width="584"]WP_20140427_001[2] Sometimes simple is best and nothing beats an honest wild mushroom omelette ![/caption] 



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