chive buttered chicken o' the woods and lemon zest brown rice

for a very short time in late summer/early fall you can find the infamous "chicken of the woods" mushrooms at the local co-op. these delicious mushrooms have a slight orange tinted skin and a creamy white body. they get their name because, well, they actually do taste a lot like chicken...it's crazy weird.

i like to simply saute mine up with some herb infused earth balance and a little salt and pepper. you really don't need to complicate them since they carry such a unique flavor.

also, these mushrooms aren't cheap, usually running $20 per pound, but treat yourself to a piece or two, it's well worth it.

chive buttered chicken o’ the woods mushrooms w/ lemon zest brown rice

serves 4

½ lb chicken of the woods mushrooms

1 clove garlic - minced

2 tbsp fresh chopped chives

2 tbsp earth balance

1 1/2 cup brown rice (prepared per package directions)

½ lemon (and some zest)

parsley for garnish

olive oil

salt and pepper to taste

in a small bowl combine your earth balance with the chives. let sit out at room temp for a while to soften as it will be easier to combine.

brush your mushrooms off with a slightly damp cloth and slice into long strips.

prepare the rice per the package directions. when it is in it’s final 3-5 minutes of cooking, squeeze ½ lemon in with the rice and toss 1 tsp of lemon zest in as well.

in a medium skillet add your garlic, sliced mushrooms and the earth balance. saute’ until slightly browned. add salt and pepper to taste.

lay your mushroom mixture on top of a little of the rice.

add chopped parsley for garnish.

serve with a cold pinot grigio.

enjoy!