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Curried Hen of the Woods with Zucchini
by Bob Hosh
  • 10 ounces cleaned tender Hen of the Woods (Grifola frondosa), cut into bite sized pieces.
  • 1/2 cut finely chopped yellow onion
  • 1 large garlic clove finely minced
  • 1 small ripe chili pepper (rocotillo, serrano, etc.) seeded and finely minced.
  • 3 small (6 inch) zucchini squash cut into 2 inch chunks
  • 2 tablespoons of canola oil.
  • 2 teaspoons ground cumin
  • 1 tablespoon curry powder
  • 1 cup plain yogurt
Saute the Grifola frondosa in the oil over medium to low heat for about 10 minutes - more mature Grifola frondosa may require longer sauteing. Add the onion, garlic, and minced chili pepper and saute until the onions are translucent. Add the zucchini and saute for about 6 minutes more. Stir in the cumin, curry powder and the yogurt. Simmer on low heat a few minutes and serve over rice.
Serves 4-6.