Hen of The Woods Red Thai Curry - How to Make an Irresistible Vegan Hen of the Woods Mushroom Dish That Even Non-Vegans Will Love

I was lucky enough to get my hands on some Hen of the Woods Mushrooms today. I have never tried them before, so was excited and intrigued as to what to do with them, then I recalled a conversation I had earlier in the week with a Facebook friend on my page. We had been chatting about finding meal inspiration for the four hungry vegan men in her family and I was really keen to give this lovely lady a little break and come up with a tasty, satisfying meal and I think this Hen of the Woods Red Thai Curry recipe may just hit the spot. Having served this dish to my non-vegan husband, who finished every last bite and went in for seconds after declaring it lush, I'm confident it will become a staple in any kitchen, vegan or not.

What Are Hen of the Woods Mushrooms?

Hen of the Woods mushrooms grow in clusters that look like a hen perched on a nest. Their soft, feathery appearance is just as inviting as their umami flavour, which actually does compare to chicken. This quality makes them an exceptional ingredient in vegan cooking, even winning over those who usually turn their noses up at mushrooms.

Nutritionally, these mushrooms shine, too. They are rich in vitamins, minerals, and antioxidants. For example, a 100-gram serving provides about 20% of your daily vitamin D needs and can help boost your immune system. Not to mention, they are low in calories, making them an excellent addition to any meal without adding extra guilt.

Hen of The Woods Red Thai Curry - The Recipe

Ingredients

• Hen of the Woods mushrooms, torn into pieces

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 onion, finely sliced

• Red Thai Curry Paste (Add to taste)

• 1 x Vegetable stock pot

• 1 can of full-fat coconut milk for creaminess

• Pinch of sugar

• Splash of Rice Wine Vinegar

• Salt and pepper to taste

• Cooked rice or quinoa for serving

• Mixed stir fry vegetables

  
  

Method

Start by heating the olive oil in a large skillet over medium heat. Add the sliced onion, sautéing until the onion becomes translucent. This step sets up a flavourful foundation for the dish and usually takes about 3-5 minutes.

Next, introduce the diced bell pepper and Hen of the Woods mushrooms to the skillet, along with the garlic. Cook for about 5-7 minutes, allowing the mushrooms to brown slightly. Stir occasionally to promote even cooking. The mushrooms will start to release their moisture, intensifying their flavour.

Once the vegetables are tender add the stock pot and stir in with a splash of water. Now stir in your Thai curry paste and stir to combine. Pour in the coconut milk and add the pinch of sugar and splash of vinegar. Taste and season with salt and pepper, add more curry paste to taste if needed. Stir everything together and let the mixture simmer for about 10 minutes.

In a separate pan, quickly stir fry the stir fry vegetables. I like to serve this piled in a mound in the centre of the curry, to further brighten the look of the dish, but also to add another layer of texture and flavour. Serve simply with rice.