Fried Woodland Mushroom

Ingredients

• 8 oz. hen of the woods mushrooms
• 1 cup all-purpose flour
• 1/2 cup acorn flour
• 1/2 cup rye flour
• 1 cup panko
• 1 1/2 tbsp. kosher salt
• 3 egg yolks, beaten
• 1 cup cream
• 3 tbsp. butter, plus more as needed
• 1 tbsp. garlic aioli (see below)
• Freshly cracked black pepper, as needed
• Cornstarch, as needed
• Seasonal berries, as needed
• Sorrel, purslane or chickweed greens, as needed

For the garlic aioli:

• 1 head of garlic
• 1 tbsp. lemon juice
• 1 tsp. water
• 2 egg yolks
• 1 1/2 tsp. salt
• Canola oil, as needed

Instructions

1. 1
   Divide mushroom into 3 or 4 oz. portions.
2. 2
   Combine mushroom with flour, acorn flour, rye flour, panko, salt, and 20 cracks of pepper in a bowl and set aside.
3. 3
   Dip mushroom in cornstarch and then tap off excess starch.
4. 4
   Combine egg yolks with cream and then dip mushroom into mixture.
5. 5
   Toss mushrooms in flour mixture, ensuring they are well coated.
6. 6
   Heat a cast iron skillet and then add 3 tablespoons butter and cook until it foams. Add mushrooms and while they turn golden brown on bottom, baste top with excess butter in pan. Flip mushrooms, add a touch more butter, and repeat with other side.
7. 7
   Drain mushrooms on paper towel and then serve with berries, greens, and garlic aioli.
8. 8
   For the garlic aioli: Wrap garlic in foil and roast for 1 hour in a preheated 350-degree F. oven. Peel cloves.
9. 9
   Add garlic to a food processor with lemon juice, water, egg yolks, and salt. Turn on food processor and then slowly drip in canola oil with a squeeze bottle until it is consistency of mayonnaise. Adjust seasoning if necessary and reserve refrigerated until needed, up to 5 days.