I went on a walk in the woods near my house last week and I felt so lucky to find that the trail I was on was lined with blueberries trees on each side. I was able to pick an entire pint and there were still so many berries left for the wildlife to enjoy. When I got to the end of the trail, I spotted a giant, healthy chicken of the woods. It has been raining almost daily for the past month in Massachusetts, and I have been noticing mushrooms popping up earlier than usual.
I wanted to combine my foraged finds to make a sweet and savory dinner. I turned the blueberries into a glaze and baked it over the chicken of the woods. This was so flavorful and the balsamic vinegar added the perfect amount of tartness. I used rosemary to add an even more complex flavor, or you can substitute mint as well.
I wanted to combine my foraged finds to make a sweet and savory dinner. I turned the blueberries into a glaze and baked it over the chicken of the woods. This was so flavorful and the balsamic vinegar added the perfect amount of tartness. I used rosemary to add an even more complex flavor, or you can substitute mint as well.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp vegan butter
- 1/2 cup red onion, diced
- 1/4 cup balsamic vinegar
- 1/2 cup maple syrup
- 2 cups blueberries
- 1/4 tsp garlic powder
- 2 tbsp olive oil
- 4–5 cups chicken of the woods
- salt & pepper to taste
Directions
1. In a small saucepan, melt the butter over medium heat.
2. Add the onion and sauté for a minute or two, until browned.
3. Add the balsamic, maple syrup, garlic powder, fresh rosemary, and blueberries and simmer for about 10 minutes.
4. Remove from heat and set aside.
5. In a large saucepan, heat the olive oil. Add the chicken of the woods, salt, and pepper, and sauté for a couple of minutes.
6. Transfer the chicken of the woods to a baking pan and pour the blueberry mix over it.
7. Bake for 10–15 minutes and remove from oven. Serve warm.
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Photo: Lauren Sacerdote
