Grilled or Parchment Roasted Chicken of the Woods
¼ c. balsamic vinegar or wine vinegar (if you don't care for the acidity of vinegar, you can substitute chicken or vegetable stock with a dash of lime)
2 tablespoons honey (mix into the vinegar/stock)
4 c. sliced Chicken of the Woods
¾ c. olive oil
Sea salt and black pepper to taste and a few branches of fresh thyme (optional)
Cut Chicken of the Woods into ¼ - ½ inch slices and place on tin foil (if grilling) or parchment (if oven roasting). Mix together oil, vinegar, and honey and pour over the slices. It will seem like a lot of liquid but use it all, as it will steam the mushrooms to tender perfection and they will absorb the moisture. Season and lay the thyme (if using it) on top. Seal foil or parchment into a leak-proof package by folding the edges in and crimping the corners. Bake or grill at 375-400° F. for 30 minutes, flipping the package at least once.
If you want chewy, glazed "Chicken" fingers, bake until parchment is browned and the contents are glazed with a thin, rich syrup. For lighter, steamed mushrooms with plenty of broth, roast for 30 minutes at 375° F.
To snack-a-tize your Chicken of the Woods mushrooms, cut the vinegar from the recipe and have Ranch dressing available for a dipping sauce - enjoy!