Curried Green Beans with Sulphur Shelf
Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry.
by John Brown
Laetiporus time lapse Day 11. Photo by Phil Carpenter
The West Coast has two varieties of sulphur shelf:
One is associated with hardwoods such as eucalyptus and oak (Laetiporus gilbertsonii). The eucalyptus variety is said to cause stomach upset for some people; and some have trouble with the oak variety.
The other (L. conifericola) associates with conifers.
Objective:
Main Course
Total Time:
"Quite a while"
Yield:
TBD
Suggested Mushrooms:
- Laetiporus sulphureus (sulphur shelf, chicken of the woods)
Ingredients
1 Tbs curry powder *
2 c chicken of the woods ** (just the tender tips, in 3/4 to 1" pieces
2-14oz cans of chicken broth
small red potatoes, diced (as many as you like to compliment the green beans)
1 lb fresh green beans
1 can coconut milk
Fat of your choice. Coconut oil would be good.
Method
Melt a little fat in a heavy frying pan and thoroughly cook the mushrooms. If you are lucky, the'll sauté up orange, looking kind of like pieces of salmon. These need to be cooked for quite a while. Some people are allergic** to it when insufficiently cooked.
In the meantime, break green beans into another pot. Add potatoes and 1 1/2 cans of chicken broth. Save the other half can to add as needed. Cover an cook until veggies are tender.
Add 1 Tbs curry powder, about 1/4 can coconut milk (to taste) and the sautéd mushrooms.
Serve!
* "Deep" brand, my favorite, is available in some Indian food stores.
** Exercise caution. Some people are allergic to certain varieties of sulphur shelf. If the sulphur shelf you found is new to you, try only a little bit. If you're serving this dish to others, make sure they are aware of which variety you're using, and that they understand the risks if they've never had it before.