Nashville Hot Chicken-Style Hen of the Woods Mushrooms

Purists, beware: this will not please you in the least. For one, it's not chicken, so there's that. For two, while we took inspiration from your Prince's, we do not intend for this to be a replication, just a vegetarian tribute to the real Nashville hot chicken. 

That said, this is pretty awesome!

I had these hen of the woods mushrooms sitting in my fridge just asking me what I was going to do with them. We love taking inspiration from the common name of mushrooms as they offer some insight into the flavor and texture of the fungi. (See also Oyster Mushrooms Rockefeller.) So the 'hen' part of hen of the woods made me think of chicken, which made me think of Prince's Hot Chicken in Nashville. I couldn't shake the idea even though frying isn't typically in our repertoire. 

The texture of the mushrooms is perfect for this. The spice, while not overwhelming, is still really hot. You can add more or less cayenne as your taste may dictate. Make this for yourself as a treat sometime. You'll be glad you did.

Nashville Hot Chicken-Style Hen of the Woods Mushrooms

Canola oil for frying
2 tablespoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon cracked black pepper
1 1/2 teaspoon Kosher salt
1 teaspoon granulated garlic
1 teaspoon cane sugar
1/4 cup 2% Greek yogurt
1/2 cup 2% milk
1 large egg (beaten)
2 large hen of the woods mushrooms* (sliced in half)
1 cup all-purpose flour
2 slices whole wheat bread
Garlic dill pickle chips (for garnish)

In a 4-quart saucepan over medium heat, add enough oil to fill halfway. You want the oil temperature to be 350 degrees. Prepare the rest of the ingredients while the oil heats up. In a small bowl, mix together the paprika, cayenne, pepper, salt, garlic, and sugar and set aside. In a large bowl, whisk together the yogurt, milk, egg, and half of the spice mixture. Carefully toss the mushrooms in the yogurt and egg mixture and allow them to rest in the fridge for 10 to 15 minutes. 

Using a food thermometer, check to make sure your oil is at 350. Add the remainder of the spices to a large food storage bag along with the flour. Shake to incorporate. Remove the mushrooms from the yogurt and egg mixture and add them to the bag. Carefully move the mushrooms around to coat with the flour mixture. 

Shake off any excess flour. Carefully add the flour coated mushrooms to the oil. Cook for 8 to 10 minutes or until golden and crispy. Drain on paper towels. Serve on bread garnished with pickles. (Makes 2 servings.)

*Also known as maitake mushrooms. Available at Whole Foods and Asian grocery stores.