Hen of the Woods Mushrooms and Spring Onions by Shelley Lance
Here’s a cluster of Hen of the Woods Mushrooms and a few spring onions that I sited while walking through Palace Kitchen during prep time. Hen of the Woods grow wild, but these particular mushrooms were cultivated in Duvall, WA. Hen of the Woods, also known as Maitake, are prized, especially in Japan, for their fabulous flavor and firm texture. Even raw, these clusters of mushrooms give off a wonderful, penetrating aroma.
What is Chef Sean Hartley planning to do with these ingredients tonight? The mushrooms and spring onions will be sliced and sauteed in butter, seasoned with a little lemon juice, and served over apple-wood grilled toasts of Dahlia rye. Simple, seasonal, and delicious. I enjoyed a similar presentation just last week at Palace with fiddlehead ferns instead of spring onion. Check out this gorgeous dish on the Palace Kitchen menu tonight.
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