1 teaspoon Chopped fresh thyme, rosemary, or sage (dried thyme is an ok substitute, but not rosemary as it will burn )
6-7 cracks of the pepper mill (or to taste)
2-3 cloves garlic, peeled and crushed with a knife
Categories
Appetizer
Cuisine
American
Steps
Toss the pieces of hen of the woods (press them between paper towels to weep water if you had to rinse them first) with all ingredients.If you have cultivated hen of the woods, do this very gently as most are quite fragile.
Spread out on a baking sheet lined with parchment or a silicon mat, and bake in a preheated 425 oven for 25-35 minutes (rotating 180 degrees half way through if your oven heats unevenly) until the mushrooms are crisp around the edges, but still slightly tender in the center.
Cultivated mushrooms may take a bit longer as they typically contain more water. Wild hens, especially those picked in a dry spell, will cook quicker.
Remove the mushrooms and allow to cool on the baking sheet until you can handle them, then eat.
Nutitrion
Serving Size: 3 oz
Calories: 119 kcal
Carbohydrates: 4 g
Protein: 3 g
Fat: 11 g
Saturated Fat: 1 g
Trans Fat: 0.04 g
Sodium: 163 mg
Sugar: 1 g
Unsaturated Fat: 10 g
Reviews
Amir on 2025-10-19 (5 stars): In your mushroom recipes, I've noticed you sometimes (1) dry-sauté the mushrooms and add fat once they've lost about half their water, (2) start with a splash of water and add fat when it cooks off, or (3) add fat right at the start. Could you share why you vary this process? Thanks for your videos and your website!
LaRae on 2025-01-11 (5 stars): Yum!
wolfie on 2024-10-02 (5 stars): There is one tree in the woods near us where H-O-W annually emerge around the base of the tree to yield 5 or 6 large clumps. This year the weather was misty and most of the clumps were soggy. I gave up trying to air-dry them. What should I have done? I will roast the dry clump that somehow survived, probably shielded by a large rock next to the dirt.
Sophia on 2024-06-20 (5 stars): Fabulous, if you can find these mushrooms. Tossed in butter, lemon, pine nuts, and parmigiana reggiano, and served over cheesy polenta. Super filling and delicious. I love roasted mushrooms, especially the brown, crispy edges.
David Gibbs on 2023-10-28 (5 stars): I like the option of toasted sesame oil and sprinkled with sesame seeds black and white. And don't forget dipping sauces.. the possibilities are limitless.
Chris Provost on 2023-10-22 (5 stars): I have some leftover large chunks of my hen base that I separated from the fronds while making this recipe. Is there anything I can do with them? Maybe chop them up for use in a duxelle or dehydrate them and use them for soup stock? Thanks for your website and recipes. I recently got into foraging and I'm really digging this information!
John B on 2023-10-06 (5 stars): I've prepared hen in a variety of ways, but this is by far the best! The crisp and savory notes of the herbs, garlic and salt really make this an amazing fall appetizer. Pair it with a märzen or pumpkin ale and you have a perfect autumn delicacy!
Marlene Handly-Stack on 2022-10-02 (5 stars): I found a lovely large batch of fresh my turkey today. I used to use a food dehydrator and would use them throughout the winter for soup stews anything I can think of. My question is I no longer have the food dehydrator can someone tell me the best way to keep these for your usage out of a best prepare them?
Marlene Handly Stack on 2022-10-02 (4 stars): 2022 in Northeastern United States has started off to a great season. I had a food dehydrator and used it a lot. Throwing them in stews, soupsectetra . Someone needed it worse than I didn't no longer have the food dehydrator so my question is I have a slow of wonderful fresh my doggy pic today what is the best way to preserve them besides dehydrating them? I have been doing this for many years and find it a good hike for an old lady like me. Thank you so kindly for any suggestions or any other recipes that my mind hasn't came up with.
Pam on 2022-09-27 (5 stars): I was given about 20 lbs of hen of the woods from my friends yard. I’m defiantly going to try these recipes!
Erik on 2022-08-28 (5 stars): Great base recipe that can be changed for your own tastes and whatever spices/herbs you like. Thanks for the inspiration.
4stringdude on 2021-10-15 (5 stars): Thanks for this delicious recipe. I found a large Hen yesterday. This is the first recipe I have tried and it is a keeper. We had is with a wild rice mix and it was a perfect meal
