I have always loved discovering unique ingredients and turning them into delicious meals. A few years ago, while foraging in the woods near my home, I came across a huge cluster of what I later identified as hen of the woods mushrooms. I had never cooked with these mushrooms before and was fascinated by their unusual feathery appearance.

When I got them home, I wanted to highlight their texture and flavor in a simple but impressive dish. After some experimentation, I found the best way to cook hen of wood mushrooms at home which has become one of my favorites. I want to share it with you so you can also experience the joy of cooking with this unique mushroom.

1. How To Cook Hen of the Woods Mushrooms


  • 1 pound hen of the woods mushrooms
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon fresh sage, chopped
  • Salt and pepper to taste
  • Chopped parsley for garnish


Clean the hen of the woods mushrooms by gently brushing off any pine needles or debris. Trim away any woody parts of the stems. Slice the mushrooms about 1/4 inch thick.

In a large skillet over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter starts to brown and has a nutty aroma, about 5-7 minutes.

Add the sliced mushrooms in a single layer. Sauté for 5-7 minutes without stirring so they can develop some color on the bottom before flipping. Season with salt and pepper.

Sprinkle the garlic and sage over the mushrooms. Continue cooking for another 5 minutes, stirring occasionally, until the mushrooms are tender when pierced with a knife.

Remove from heat and serve immediately, garnished with chopped parsley. Enjoy alongside steak, fish, or on its own as a light appetizer.

When I first made this recipe, I was struck by how the hen of the woods mushrooms truly shone thanks to the simple preparation. The browned butter created a rich, toasty base of flavor that complemented the mushrooms’ subtle woodsy taste. Biting into the soft, tender mushrooms mingled with the crispy browned bits was a true delight. The fresh sage added an herbal complement, while the garlic infused everything with warmth.

Ever since, this has been my go-to method for enjoying hen of the woods at home. I especially enjoy making this recipe in the cooler months as a reminder of my warm summer days of foraging. I hope you’ll give this recipe a try so you can experience that for yourself.

Emily Harris

Emily Harris is a seasoned chef and a food aficionado with a boundless love for all cuisines. With years of experience experimenting in the kitchen and crafting delightful dishes, Emily has honed her culinary expertise to share with the world

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