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Recipe courtesy of Elizabeth via WTTW Chicago
- 8 oz. hen of the woods mushrooms
- 1 cup all-purpose flour
- 1/2 cup acorn flour
- 1/2 cup rye flour
- 1 cup panko
- 1 1/2 tbsp. kosher salt
- 3 egg yolks, beaten
- 1 cup cream
- 3 tbsp. butter, plus more as needed
- 1 tbsp. garlic aioli (see below)
- Freshly cracked black pepper, as needed
- Cornstarch, as needed
- Seasonal berries, as needed
- Sorrel, purslane or chickweed greens, as needed
- For the garlic aioli:
- 1 head of garlic
- 1 tbsp. lemon juice
- 1 tsp. water
- 2 egg yolks
- 1 1/2 tsp. salt
- Canola oil, as needed
- Divide mushroom into 3 or 4 oz. portions.
- Combine mushroom with flour, acorn flour, rye flour, panko, salt, and 20 cracks of pepper in a bowl and set aside.
- Dip mushroom in cornstarch and then tap off excess starch.
- Combine egg yolks with cream and then dip mushroom into mixture.
- Toss mushrooms in flour mixture, ensuring they are well coated.
- Heat a cast iron skillet and then add 3 tablespoons butter and cook until it foams. Add mushrooms and while they turn golden brown on bottom, baste top with excess butter in pan. Flip mushrooms, add a touch more butter, and repeat with other side.
- Drain mushrooms on paper towel and then serve with berries, greens, and garlic aioli.
- For the garlic aioli: Wrap garlic in foil and roast for 1 hour in a preheated 350-degree F. oven. Peel cloves.
- Add garlic to a food processor with lemon juice, water, egg yolks, and salt. Turn on food processor and then slowly drip in canola oil with a squeeze bottle until it is consistency of mayonnaise. Adjust seasoning if necessary and reserve refrigerated until needed, up to 5 days.