CHICKEN-FRIED HEN OF THE WOODS
SPECIAL SNOWFLAKE STUDIO
HEN OF THE WOODS:
1 kg hen of the woods [grifola frondosa]
mushrooms [or substitute with oyster, abalone,
portobello or crimini mushrooms]
31 g arrowroot powder
31 g cornflour or all-purpose flour
125 ml vegetable oil, preferably peanut
or palm [non-hydrogenated]
1 bunch fresh sage, leaves only
BUTTERMILK, LIME AND SAGE DRESSING
240 ml buttermilk
15 ml sour cream
30 ml almond, grapeseed or refined peanut oil
Juice of 4 limes
1 wild lime leaf, bruised; zest of 1 wild lime [optional]
15 ml honey
2 g garlic, minced
1.5 g salt, plus more to taste
5 g fresh sage, chopped
10 g fresh parsley, chopped
_Cut mushrooms to the size of a chicken nugget. Sprinkle salt and pepper over mushrooms and let stand for 30 minutes. Combine arrowroot and cornstarch in a glass pie plate. Dredge mushrooms in mixture, dusting off excess. Place mushrooms in the refrigerator for 10 minutes.
_Heat the oil in a deep skillet at medium heat. Fry the sage leaves until golden and crisp; watch carefully and remove before they burn. Cool on paper towels. Set aside.
_Drop mushrooms gently into the oil and fry until crisp, golden and tender on the inside, about 3 minutes per side. Ensure that the mushrooms are not crowded in the pan and fry in batches, skimming any crispy bits from the surface or bottom of the pan to prevent darkening of the oil. Cool on paper towels set on a rack or sieve. Keep warm in the oven if necessary.
_Place sage, buttermilk and lime dressing ingredients in glass jar with lid and shake. If using wild lime leaf, remove before serving.
_Upon serving, garnish mushrooms with crispy-fried sage leaves and dressing.