CURRIED HEN OF THE WOODS WITH ZUCCHINI
by Bob Hosh
Ingredients:
Method:
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.
by Bob Hosh
Ingredients:
- 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
Method:
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.
